Description
Crispy Tex-Mex Chicken Strips with a bold spice blend, optionally breaded for extra crunch. Perfect for quick meals or casual snacks, they’re adaptable to various dietary needs and cooking methods. Serve with cilantro-lime for a zesty finish.
Ingredients
1 lb chicken breasts or tenders, cut into 1/2” strips
2 tbsp olive oil
1 tbsp chili powder (preferably smoke-roasted for deeper flavor)
1 tsp cumin
1 tsp paprika (use regular if unavailable)
1 tsp garlic powder (or 1 clove fresh garlic)
1 tsp onion powder (for depth)
1 tsp salt (adjust to taste)
1 tsp black pepper (freshly ground preferred)
1/2 tsp cayenne pepper (optional for spiciness)
1/2 cup breadcrumbs (gluten-free or panko for substitutes)
Cilantro, finely chopped, and lime (to serve)
Instructions
Cut each chicken breast or tender into 1/2″ strips
Pat strips dry with paper towels
Place on a wire rack (keeps surface dry) to air for 10 minutes
Combine chili powder, cumin, paprika, garlic/onion powders, salt, black pepper, and cayenne in a bowl
Press the spice mixture evenly onto both sides of the chicken strips
Freeze the spiced strips for 10 minutes to lock in flavor and texture
Optional: Toss strips in breadcrumbs for a crispy coating
Heat 1 tbsp olive oil in a skillet, add chicken, and cook 6-8 minutes per side or until golden
Alternatively, air-fry at 375°F for 15-20 minutes (flip halfway) or bake on a parchment-lined tray at 400°F for 20-25 minutes
Serve hot with freshly chopped cilantro and lime wedges for garnish
Notes
For gluten-free option, use certified gluten-free breadcrumbs
Increase cayenne pepper for extra heat
Chicken can be prepped ahead and refrigerated after spicing
Leftovers freeze well for up to 1 month (bake or pan-fry after thawing)
- Prep Time: 15
- Cook Time: 25
- Category: DINNER
- Method: Pan-Frying, Air-Frying, or Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 0g
- Sodium: 1500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 5g
- Fiber: 0.25g
- Protein: 35g
- Cholesterol: 80mg