Pico de Gallo Tortilla Chip-Crusted Chicken


  • 1 cup flour
  • 1 Tbsp. taco seasoning
  • 1/2 tsp. sea salt
  • 2 eggs beaten
  • 2 cups crushed Mi Niña Pico de Gallo Tortilla Chips
  • 32 oz. chicken breasts

For Serving
  • Salsa
  • Avocado
  • Cilantro


  1. Preheat oven to 425°F.
  2. In a shallow dish, combine the flour, taco seasoning and salt.
  3. Beat the eggs in another shallow dish.
  4. Place the tortilla chips in a third dish.
  5. Beat the chicken to an even thickness.
  6. Dip the chicken in the flour and then the eggs. Finally, coat the chicken in the Pico de Gallo tortilla chips, using your hands to press the chips into the chicken.
  7. Place on a wire rack or parchment paper on a baking sheet. Spray the chicken with oil and cook in a single layer for 10 minutes.
  8. Flip and cook for another 10 minutes until the center reaches 160°F and the outside is golden brown.
  9. Allow to rest for 5 minutes, top with finishes and enjoy!
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