Tortilla Chip Chicken with Avocado Dip
Crispy, golden, and bursting with flavor, this Tortilla Chip Chicken with Avocado Dip is a crowd-pleasing dinner recipe that combines bold Tex-Mex flair with easy, homemade comfort. Juicy chicken breasts are coated in a crunchy tortilla chip crust, seasoned with paprika and garlic for an irresistible punch of flavor, then baked to perfection for a healthier twist on fried chicken. Paired with a velvety avocado dip—made with ripe avocados, tangy lime juice, sour cream, and fresh cilantro—this dish offers a creamy, zesty complement that’s perfect for dipping. Ready in under an hour, these baked chicken breasts are ideal for weeknight dinners or casual gatherings, delivering a satisfying crunch and vibrant flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 cups tortilla chips
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 medium ripe avocados
- 2 tablespoons lime juice
- 1 cup sour cream
- 1 medium garlic clove
- 2 tablespoons cilantro
- 2 tablespoons olive oil
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the tortilla chips in a food processor and pulse until they are fine crumbs. Transfer to a shallow bowl.
In another shallow bowl, whisk together the flour, garlic powder, paprika, 1 teaspoon of salt, and black pepper.
In a third shallow bowl, crack the eggs and beat them until smooth.
Pound the chicken breasts to an even thickness for uniform cooking. Season both sides lightly with the remaining 0.5 teaspoon of salt.
Dip each chicken breast into the flour mixture, coating it completely and shaking off any excess.
Next, dip the chicken into the beaten eggs, ensuring it is fully coated.
Finally, press the chicken firmly into the ground tortilla chips, coating it evenly on both sides.
Place the coated chicken breasts on the prepared baking sheet and drizzle olive oil evenly over the top.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
While the chicken is baking, prepare the avocado dip. Scoop the flesh of the avocados into a food processor.
Add lime juice, sour cream, garlic clove, cilantro, and a pinch of salt. Blend until smooth and creamy.
Adjust seasoning in the avocado dip if necessary and transfer it to a serving bowl.
Serve the tortilla chip chicken hot with the creamy avocado dip on the side.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 32.2 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 5375 mg | 234% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 18.9 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 796 mg | 61% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
