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Tortilla Crusted Chicken Strips

Alexa Shields

Looking for a great, gluten free option to make crispy chicken strips? Replace bread crumbs with ground Mi Rancho Organic Corn Tortillas and mix with parmesan cheese for a crispy and delicious crust. You’ll love this fun twist on the classic breaded chicken strip, as the flavor of the corn tortilla really comes out in every bite.



  • Mi Rancho Organic Corn Tortillas
  • 1 cup Parmesan Cheese
  • 1/2 tsp. Chile Powder
  • 1/2 tsp. Garlic Salt
  • 1 tsp. Black Pepper
  • 3 Eggs
  • 1/2 cup Buttermilk
  • Corn Starch
  • 1 lb. Chicken, cut into uniform strips and pounded until thin


Blend organic corn tortillas in food processer until in fine pieces resembling bread crumbs.

Combine 2 cups tortilla crumbs with parmesan cheese and spices. Whip eggs and buttermilk together.

Blot chicken tenders dry with paper towel. Dredge in corn starch and shake off extra. Dip in egg mixture until coated. Coat generously with tortilla cheese coating.

In a large frying pan, add 1 cup of canola oil and heat to 350˚F.

Add pieces of coated chicken and fry until golden brown on both sides and cooked through, about 5-7 minutes depending on how the thickness of your chicken.

For a healthier option, line coated tenders on a parchment-lined cookie sheet. Drizzle with a little bit of canola oil to make sure they crisp up.

Bake at 350 for 25-30 minutes until cooked through and tenders are golden brown.

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