Ingredients
1 lb boneless chicken breasts or tenders, sliced into strips
3 cups Flamin’ Hot or Regular Cheetos, crushed
½ cup all-purpose flour
2 large eggs, whisked
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and pepper, to taste
Cooking spray or oil (for baking or frying)
Instructions
- If baking, preheat oven to 400°F (200°C). If frying, heat oil in a skillet to 350°F (175°C).
- Crush Cheetos into fine crumbs using a food processor or rolling pin. Place in a bowl.
- Set up three bowls: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with whisked eggs; one with crushed Cheetos.
- Coat each chicken strip in flour, then dip in egg, then press firmly into Cheetos crumbs until fully coated.
- For baking: place coated strips on a parchment-lined baking sheet, spray lightly with oil, and bake for 18–20 minutes, flipping halfway. For frying: cook strips in hot oil for 4–5 minutes until golden and crispy.
- Transfer to a wire rack to rest for 5 minutes before serving. Serve with ranch, spicy mayo, or honey mustard for dipping.
Notes
Use Flamin’ Hot Cheetos for spice or classic for milder flavor.
Mix classic and spicy Cheetos for a balanced coating.
Double-dip in egg and Cheetos for extra crunch.
Can also be made in an air fryer at 375°F for 12–15 minutes.
For a cheesier twist, add shredded cheddar to the crumb mix.
Store leftovers in fridge up to 3 days; reheat in oven to keep crispy.
Freeze breaded strips raw and bake straight from frozen when needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 135mg
