Chili's Tortilla Crunch Chicken Fingers

Chili's Tortilla Crunch Chicken Fingers

1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

1. Preheat oven to 375F.
2. Coat a large baking sheet with vegetable cooking spray.
3. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside.
4. Beat together egg and water; set aside.
5. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips.
6. Dip strips in egg then into tortilla chip/spice mixture, coating well.
7. Arrange in a single layer on prepared baking dish; drizzle with butter.
8. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.