So when I pin recipes on Pinterest, they are going to be EASY. Not a zillion ingredients. Stuff you've actually heard of. And not a thousand steps. So let me introduce you to Dorito's Chicken Tenders!
Original Pin: Dorito's Crusted Chicken Strips
2 cups flour
2 tablespoons garlic salt
4 egg whites
1 large (11oz) bag of Dorito's
1 lb boneless chicken tenderloins
The original pin used nacho cheese Dorito's. Well, I wanted to get creative and chose Spicy Chili Dorito's. Go ahead and chop up the Dorito's in a food processor, or if you are like me and don't have one, pop open a corner of the bag and smash those suckers! I suggest a food processor though - get the Dorito's as small as you can! Place pieces in a medium bowl.
Mix the flour and garlic salt together in a medium bowl. Place the egg whites in a different bowl. Line up your bowls in order of flour - eggs - Dorito's. Preheat your oven to 400 degrees.
Place each chicken strip in the flour bowl and coat well. Shake excess flour off. (I use forks because I have a complex about touching raw chicken. Don't judge me!)
Place floured chicken strip into egg white bowl and coat.
Place chicken strip into Dorito's bowl and coat.
Place onto cookie sheet. Continue with each strip until done. Cook 15-20 minutes and BAM! Serve with some barbecue sauce.
And if you're like me, you have leftover egg yolks. I didn't want to waste them, so I cooked them with the leftover egg whites and the dogs got a little treat!
FAIL: I'm totally blaming this one on Bobby. Since I didn't have a food processor (anyone wanna mail me one?), Bobby had the duty of crushing the Dorito's. The pieces weren't that small, I think you need them breadcrumb like, because while trying to ensure the chicken was properly cooked, the larger pieces of Dorito's started burning. And burning Dorito;s don't smell too hot. And causes your smoke alarm to go off. Just a heads up.
RESULTS: The chicken was super juicy, but didn't have much flavor to me. They basically just tasted like chicken and Dorito's. Definitely nothing wrong with that of course! It went great with the barbecue sauce and was a fun take on chicken.
NEXT TIME: I think dipping the chicken in flour first definitely kept the chicken juicy, but once I dipped the chicken into the egg, most of the flour came off. I think coating the chicken better with flour and also adding more seasoning to the flour. I barely used the 2 cups of flour, so I don't think the garlic was very prevalent.
If you have any thoughts/suggestions or get a chance to try these chicken strips, please leave a comment and let me know about it!