My kiddos are obsessed with tortilla chips. Their favorite tortilla chips are the Tostitos Hint of Lime Tortilla Chips. I think now would be a good time to mention that this is NOT a sponsored post. Did you think that was going to go the other way? Haha! No, this isn’t sponsored, my kids just really love the Hint of Lime chips. Personally, I prefer the plain tortilla chips, but those kids would make a meal out of those chips. So that’s exactly what I did. I made a meal out of my kid’s favorite snack —> Hint of Lime Chicken!

One afternoon, one of my kids asked me for a snack. Not unusual. Snack, snack, snack, snack. I grab the chip bag, planning to hand out just a few, but low and behold- there are only crumbs left in the bag. At first, I was irritated and then I took a good look at the bottom of that bag and those crumbs looked like they had so much flavor. And that’s when I decided to make a dinner out of those crumbs.

Those crumbs make the perfect breading for chicken! My kids had been getting bored with chicken lately. And I gotta admit, I had been getting a little bored as well. This Hint of Lime Chicken was the perfect solution to our boredom. The chicken was crunchy, perfectly seasoned, and had a lovely… well… hint of lime. And p.s.- this breading would also be great on chicken thighs or other meats like pork or shrimp as well.

So let me show you how I made this Hint of Lime Chicken 👇🏻

I used 3 large boneless, skinless chicken breasts and halved them lengthwise.

Set up a breading station with 3 bowls. Fill the first bowl with 1 cup of AP flour. Break 3 large eggs into the second and whisk them really well with a fork. In the third bowl, add 1 1/2 cups of finely crushed Hint of Lime tortilla chips and 1/2 cup of plain Panko breadcrumbs and mix them together. ** Just a note- normally, I season the flour when breading, but there is a good amount of salt (and other seasoning) in the chips already and I didn’t find it necessary. Feel free to throw whatever seasoning in that you may like, just watch the salt. 😉

Bread the Chicken-

Bread the chicken by dredging it first into the flour, second into the eggs, and lastly into the chip-breadcrumb mix. Shake off the excess between each bowl. Repeat for all of the chicken.

Add 2 tbsp of olive oil and 1/2 tbsp of ghee (or butter) to a large cast iron (or non-stick) skillet over medium-high heat. Add half of the chicken breasts— cook in 2 batches so that you’re not overcrowding. Cook 4-5 minutes per side.

The halved chicken breasts should take about 8-10 total minutes to cook. The coating should be golden and crispy and the internal temperature of the chicken should be 165 degrees.

When the first batch of chicken is cooked, remove the cooked chicken to a plate. Carefully wipe out the skillet with a dry paper towel, removing any chip crumbs or burnt pieces. Add the remaining 2 tbsp of olive oil and 1/2 tbsp of ghee to the skillet over medium-high heat. Add the second batch of chicken and repeat the above cooking steps.

Serve with lime wedges on the side.

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Hint of Lime Chicken

An addictive snack transformed into a super yummy breading for your chicken! This Hint of Lime Chicken is crispy and tasty. With a perfect hint of lime.

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 Servings

Author Maggie @ Cupcakes & Sarcasm

Ingredients

1 1/2 Cups Hint of Lime Tortilla Chips, finely crushed
1/2 Cup Plain Panko Breadcrumbs
3 Large Eggs
1 Cup AP Flour
3 Large Boneless, Skinless Chicken Breasts, halved lengthwise
4 Tbsp Olive Oil, divided
1 Tbsp Ghee (or butter), divided
Lime Wedges, for serving

Instructions

Set up 3 bowls for a breading station. Put flour in the first bowl. Add the eggs to a second bowl and whisk them up. In the third bowl, add the chip crumbs and the Panko breadcrumbs and mix together.
Bread the halved chicken breasts by first dredging into the flour, then the eggs and finally the chip-breadcrumb mix (shake off the excess after each dip).
Cook the chicken in 2 batches to not overcrowd. Add 2 tbsp of olive oil and 1/2 tbsp of ghee to a cast iron (or non-stick skillet) over medium-high heat. Add half of the chicken breasts and cook for 4-5 minutes per side until the crust is crispy and golden brown and the chicken is completely cooked through. Chicken should reach an internal temperature of 165 degrees.
Remove the first batch of chicken from the skillet to a plate. Carefully wipe out the skillet with a dry paper towel to remove any burnt crumbs. Then add the remaining olive oil and ghee to the skillet over medium-high heat.
Add the second batch of chicken and repeat cooking instructions above. Serve with extra lime wedges on the side. Enjoy!