6 cups tortilla chips
salt and pepper
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
thin sliced chicken breasts
2 eggs
1/2 cup gluten-free flour
coconut oil
shredded cheddar cheese
1 cup salsa
Directions
1. Add tortilla chips to a food processor then process until they're fine crumbs (or you could add tortilla chips to a large Ziplock bag then crush with a rolling pin.)
2. Pour the crumbs into a shallow dish then stir in salt, pepper, garlic powder, chili powder, paprika, and cumin, and set aside
3. Break the eggs into another shallow dish, season with salt and pepper, then whisk and set aside
3. Break the eggs into another shallow dish, season with salt and pepper, then whisk and set aside
4. Add the flour to another shallow dish, season with salt and pepper, then set aside
5. Season chicken breasts lightly with salt and pepper then one at a time dredge in the flour, 6. Then dip the chicken into the eggs, and then into the tortilla crumbs
5. Season chicken breasts lightly with salt and pepper then one at a time dredge in the flour, 6. Then dip the chicken into the eggs, and then into the tortilla crumbs
7. Place chicken on a platter than refrigerate for a minimum of 15 minutes (this will ensure the coating doesn't fall off during the cooking process.)
8. Add enough oil to coat the bottom of a large pan then place over heat
8. Add enough oil to coat the bottom of a large pan then place over heat
9. Add the chicken then cook until cooked through on each side
10. Place the cooked chicken on a plate while cooking the other chicken
11. When all the chicken is cooked, spread the salsa on top of each piece and sprinkle cheese
12. Place the chicken in the oven or microwave until cheese is melted
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