Chipotle Lime Chicken Fingers
Chipotle Lime Chicken Fingers takes roughly 5 hours and 10 minutes from beginning to end. This recipe makes 4 servings with 530 calories, 42g of protein, and 29g of fat each. For $2.77 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 43 people were impressed by this recipe. This recipe from Lifes Ambrosia requires chicken strips, lime juice, egg, and lime zest. A few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Fragrant Ginger-Lime Chicken Fingers, Chipotle-Lime Chicken Thighs, and Chipotle-Lime Grilled Chicken.
Servings: 4
Preparation duration: 280 minutes
Cooking duration: 30 minutes
Ingredients:
1 1/2 pound chicken tender strips
1 1/4 teaspoon chipotle powder
1 egg
1/4 teaspoon garlic powder
1 tablespoon lime juice
1/2 teaspoon lime zest
1/3 cup mayonnaise
1/4 cup milk
2 tablespoons oil
2 cups panko bread crumbs
1/2 teaspoon salt divided
Equipment:
ziploc bags
bowl
oven
whisk
baking sheet
Cooking instruction summary:
Place chicken tenders in a resealable plastic bag. Combine mayonnaise, chipotle powder, lime juice, lime zest and salt together in a bowl. Pour over chicken. Toss to coat. Close and refrigerate for 4 hours or over night. Preheat oven to 425 degrees.Whisk together the egg and milk. In another bowl combine panko, oil, remaining salt and garlic powder until panko is coated well. Remove chicken from marinade. Dip the chicken in egg and milk. Dredge chicken the panko mixture. Place on a baking sheet. And bake in preheated oven for 15 minutes. Turn and bake for another 10 - 15 minutes or until chicken is golden brown and cooked through.
Step by step:
1. Place chicken tenders in a resealable plastic bag.
2. Combine mayonnaise, chipotle powder, lime juice, lime zest and salt together in a bowl.
3. Pour over chicken. Toss to coat. Close and refrigerate for 4 hours or over night. Preheat oven to 425 degrees.
4. Whisk together the egg and milk. In another bowl combine panko, oil, remaining salt and garlic powder until panko is coated well.
5. Remove chicken from marinade. Dip the chicken in egg and milk. Dredge chicken the panko mixture.
6. Place on a baking sheet. And bake in preheated oven for 15 minutes. Turn and bake for another 10 - 15 minutes or until chicken is golden brown and cooked through.
Nutrition Information:
covered percent of daily need
