Football Party Finger Food #SundaySupper...Featuring Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce #footballfood #homegating
This weekend marks the official return of football season! We're huge Houston Texans fans, so we're eagerly waiting for the game to kickoff at noon Sunday! Of course, football season also means serving lots of tasty homegating appetizers and finger foods for us to munch on while we're cheering for the Texans. This week, #SundaySupper bloggers are sharing Football Party Finger Food that's guaranteed to have your friends and family satisfied from kickoff until the end of the fourth quarter. I'm sharing a simple, tasty finger food that can be made in about 30 minutes.
My Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce feature a spicy crunchy tortilla chip coating, juicy chicken breast, and a simple homemade salsa-ranch dip. Everyone who tries these chicken strips goes crazy for them. I like to use nacho cheese flavored tortilla chips, but feel free to use any flavor of tortilla chips that your group loves. Taco flavored tortilla chips are also really yummy!
Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce 
Ingredients (10 chicken fingers and 1.5 cups of dip): - 1 lb. chicken breast cut into strips -- or chicken tenderloins
- 2 tbs. adobo seasoning
- 2 large eggs
- 1/4 cup milk
- 1 tsp. hot sauce
- Salt and pepper to taste
- 4 cups tortilla chips (I used nacho cheese flavor)
For the dipping sauce: - 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 chunky salsa
- 1 tsp. dried cilantro
- 1 packet ranch dressing and dip mix
Directions: Step 1: Preheat oven to 375. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside while you prep the chicken tenders. Sprinkle the chicken tenders with adobo seasoning on both sides. Crush the tortilla chips in a zip-top bag -- you should end up with 2 cups of crushed chips. Place the crushed tortilla chips in a shallow dish. 
Add the eggs, milk, hot sauce, and a bit of salt & pepper to a small bowl. Whisk well to combine. Dip the chicken tenders in the egg wash, then coat them with with the crushed tortilla chips. Arrange the tenders on the prepared baking sheet and bake for 10-15 minutes, flipping the tenders over halfway through baking.
Step 2: While the chicken tenders bake, make the dipping sauce. Add the sour cream, mayonnaise, hot sauce, ranch seasoning, and cilantro in a small mixing bowl. Stir to completely combine and spoon into a decorative serving bowl. Note: the dip can be made up to 24 hours ahead if desired. 
Step 3: When the chicken tenders are finished cooking, arrange them on a serving platter. Serve the chicken tenders with the dipping sauce on the side...along with some beverages served in team logo cups! 
These baked chicken tenders are simple to make, but they feature robust, big flavors that we love! The tortilla chip coating ensures that the tenders bake up super crunchy -- and the mildly spicy dipping sauce pairs perfectly with the the tortilla chip coating. Even better, the salsa-ranch sauce pulls double duty as a delicious dip for any chips you have on your snack table!
Wait until you see all of the fabulous football finger foods that this week's #SundaySupper participants are sharing...there's literally something for all the football fans in your circle of family and friends!
- 1 lb. chicken breast cut into strips -- or chicken tenderloins
- 2 tbs. adobo seasoning
- 2 large eggs
- 1/4 cup milk
- 1 tsp. hot sauce
- Salt and pepper to taste
- 4 cups tortilla chips (I used nacho cheese flavor)
For the dipping sauce:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 chunky salsa
- 1 tsp. dried cilantro
- 1 packet ranch dressing and dip mix
Directions:
Step 1: Preheat oven to 375. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside while you prep the chicken tenders. Sprinkle the chicken tenders with adobo seasoning on both sides. Crush the tortilla chips in a zip-top bag -- you should end up with 2 cups of crushed chips. Place the crushed tortilla chips in a shallow dish.
Add the eggs, milk, hot sauce, and a bit of salt & pepper to a small bowl. Whisk well to combine. Dip the chicken tenders in the egg wash, then coat them with with the crushed tortilla chips. Arrange the tenders on the prepared baking sheet and bake for 10-15 minutes, flipping the tenders over halfway through baking.
Step 2: While the chicken tenders bake, make the dipping sauce. Add the sour cream, mayonnaise, hot sauce, ranch seasoning, and cilantro in a small mixing bowl. Stir to completely combine and spoon into a decorative serving bowl. Note: the dip can be made up to 24 hours ahead if desired.
Step 3: When the chicken tenders are finished cooking, arrange them on a serving platter. Serve the chicken tenders with the dipping sauce on the side...along with some beverages served in team logo cups!
These baked chicken tenders are simple to make, but they feature robust, big flavors that we love! The tortilla chip coating ensures that the tenders bake up super crunchy -- and the mildly spicy dipping sauce pairs perfectly with the the tortilla chip coating. Even better, the salsa-ranch sauce pulls double duty as a delicious dip for any chips you have on your snack table!
Wait until you see all of the fabulous football finger foods that this week's #SundaySupper participants are sharing...there's literally something for all the football fans in your circle of family and friends!
Football Party Finger Food #SundaySupper
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