Tortilla Crusted Chicken

5 from 28 votes

Tortilla Crusted Chicken is like Mexican inspired chicken tenders. They take 30 minutes to make and they are perfect for dipping with salsa or over a salad!

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When you want chicken nuggets but also want tacos, you mix them together to get these Tortilla Crusted Chicken! This is a fun recipe for kids, especially if they like chicken tenders and you’re trying to introduce them to new flavors. The cool thing about it is you can basically use any tortillas or tacos you have. So it’s a great way to use up any leftover tortillas you have. And if you’re watching the Super Bowl this weekend, these are the perfect finger food to make!

Final plated tortilla crusted chicken with salsa
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How to make tortilla crusted chicken

To start, you’ll want to crush some tortillas or tacos until they’re fine and look like breadcrumbs. You can do this by placing them in a plastic bag and crushing them with the back of a wooden spoon. I found it easiest to just use a blender and crush them in seconds.

Crusted tortillas ready for dredging to make tortilla crusted chicken

Next is the normal dredging process. Start with flour, then beaten egg and finally the crushed tortillas. It’s very similar to any other dredging process and your fingers will get fun and dredged in the making these tortilla crusted chicken tenders. But it’s totally worth it!

Collage showing dredging process for Tortilla Crusted Chicken

After you coat the chicken in the mixture, place them on a wire rack with at least 1 inch of space between them. Then spray them with olive oil and bake them in the oven. They’ll be nice and crunchy on the outside and perfectly juicy on the inside when done.

Tortilla crusted chicken on a wired rack over pan right before baking

You can basically enjoy these as is, with salsa, with ketchup or ranch dressing. My kids just ate them as is. They are great finger food for a party, and work so great for game day! If you have any leftover or want to make it part of a healthier meal, try adding it to a salad. I just added lettuce, salsa, sour cream and guacamole with some shredded cheddar cheese.

It’s the taste of chicken tacos in a chicken nugget form. And I haven’t found anyone who doesn’t love them. The texture is crispy on the outside, tender on the inside and pure yumminess all over. So it’s really hard to eat only one. Get creative with it and use any tortillas or taco shells you want. It’s a very forgiving recipe that you can experiment with and customize to your liking. Pair with a tasty side like air fried cauliflower tossed in taco seasoning, or rice

Tortilla Crusted Chicken served on top of a salad

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Tortilla Crusted Chicken

Tortilla Crusted Chicken is like Mexican inspired chicken tenders. They take 30 minutes to make and they are perfect for dipping with salsa or over a salad!
5 from 28 votes
Servings 4 servings
Course Entree
Calories 199
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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For the Tortilla Crusted Chicken

For assembly

  • Lettuce
  • Tomatoes
  • Shredded cheese
  • Sour cream
  • Avocados
  • Lime


  • Preheat the oven to 400°F. Sprinkle chicken with salt and pepper.
  • Stir together the flour with the taco seasoning in another bowl. Place the beaten egg in another bowl
  • Crush the tortilla chips with a food processor or blender. Set aside in another bowl.
  • Dredge chicken tenders in flour mixture, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips.
  • Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Repeat the steps until all chicken are coated. Bake for 15-20 minutes, flipping halfway through.
  • To assemble taco bowl, fill it with lettuce, add the tortilla chicken, top with tomatoes, shredded cheese, sour cream and avocados. Serve with lime wedges.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However if you want to make this flour and egg free, you can simply coat the chicken with olive oil and then dredge it in the crushed tortillas.
Equipment: While you can crush the tacos in a plastic bag or by hand, I think it’s faster in a blender or food processor. I used my Vitamix for this recipe. It crushed them instantly and they were all the same size. My next smoothie tasted like tacos, but that’s besides the point! haha!
* Please note the nutrition label does not include the salad or any toppings.


Calories: 199kcal, Carbohydrates: 10g, Protein: 24g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 148mg, Sodium: 125mg, Potassium: 310mg, Vitamin A: 85IU, Calcium: 24mg, Iron: 1.6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican
Course: Entree
5 from 28 votes (26 ratings without comment)

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Recipe Rating


  1. Hiba says:

    Fantastically delicious and easy recipe. Absolutely LOVEEE! Will be making it again!!! Thank you for the recipe 🙂

    1. Yumna Jawad says:

      Thank you so much! I love that!

      1. Angelica says:

        Can these be frozen after cooking?

        1. Yumna says:

          Hi there, I have not tried freezing these myself, but I don’t see why not!

  2. Rhonda says:

    My daughter made these for dinner last night with plain tortilla chips. They were delicious and crunchy! We did have issues with them sticking to the cooking rack, but that was our error. She forgot to coat BOTH sides with the cooking spray, so anyone who makes these make sure to follow that step. Next time we make them we are going to use nacho cheese or taco flavored Doritos just to try a different flavor. We will definitely be making them again. Thanks for the recipe!

    1. Yumna J. says:

      So many fun ways to switch it up with the crust! That’s so exciting! You’re welcome!

  3. Josetta White says:

    Looks good, I’m gonna make this for dinner tomorrow night .

    1. Yumna Jawad says:

      Thanks so much! Hope you liked it!!