Doritos Chicken Crunch (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 kg chicken breasts, boneless and skinless
02 -
255 g Cool Ranch Doritos chips
→ Breading & Coating
03 -
95 g plain flour
04 -
4 big eggs, mixed well
05 -
180 ml full cream milk
# How to Make It:
01 -
Crank your oven up to 200°C. Cover a couple of trays with foil or give them a quick oil. If you’ve got a rack, put it on top of one tray now.
02 -
Chop your chicken into strips, about the length of your hand and just a few fingers wide. Once cut, pop the pieces in a bowl.
03 -
Keep the Doritos sealed and smash them up so you end up with rough, chunky bits—think coarse breadcrumbs.
04 -
Grab four shallow dishes: start with milk, then go with flour, next pour in your beaten eggs, and finally, the crushed Doritos go at the end.
05 -
Take each chicken piece, dunk it into milk, dust with the flour, dip in eggs, then really coat it in the Doritos crumbs. Move those coated strips onto your trays.
06 -
Bake everything for about 15 to 20 minutes. Flip each strip once at halftime. Take them out when the inside’s fully white and hits 74°C.
07 -
Pair the strips with barbecue sauce or ranch as dips. Top with chopped green onions if you’re into that, then dig in while they’re still hot.
# Additional Tips:
01 -
You’ll get the crispiest strips if you leave them up on a rack in the oven, so air can get to the bottom.
02 -
If you’ve got extras, let them cool first, then stash inside a box with a lid. They’ll keep in the fridge for four days. Or stick them in the freezer for three months.
03 -
Heat them back up in your air fryer or oven at 175°C so they’re crunchy and warmed right through.