Tortilla Crusted Chicken Fingers w/ Salsa Mayo Dip

Tortilla Crusted Chicken Fingers w Salsa Mayo Dipjpg


  • 1 lb. chicken breasts, cut into strips
  • 2 eggs, lightly whisked
  • 1 bag Bella Sol Tortilla Chips (Any Flavor)
  • Cooking Spray
  • 1/2 cup mayonnaise
  • 1/2 cup Bella Sol Gourmet Salsa



  1. Preheat oven to 400 degrees.
  2. Pour the tortilla chips into a zip bag and crush with your hands until completely broken apart into small bits.
  3. Set up a dredging station with the chicken strips, eggs and tortilla chips each in a separate dish.
  4. Dip the chicken into the egg and then into the tortilla chips, pressing down so the chips stick to the chicken.
  5. Place the crusted chicken strips on a well-greased baking sheet.
  6. Spray with cooking spray and bake for approximately 20 minutes, until chicken is crispy and cooked through.
For best results, serve immediately or remove to a cooling rack so chicken remains crispy.


  1. Combine the mayonnaise with the salsa and mix.