Tortilla crusted chicken is a simple, crunchy, flavor-packed way to turn chicken breasts into an easy weeknight dinner. Instead of traditional breadcrumbs, the chicken is coated in finely crushed tortilla chips, baked until crisp, then finished with a creamy buffalo-style topping, blue cheese, celery, and melted cheddar or Colby jack cheese.
Tortilla Chip Crusted Chicken? Sign Me Up!
Buffalo chicken recipes are always a hit, and this tortilla crusted chicken bake brings together everything people love about buffalo-style flavor in a simple oven-baked meal. The chicken stays tender, the crushed tortilla chips add a salty crunch, and the creamy topping gives every bite a bold, tangy finish.
This recipe is also a smart way to use up leftover tortilla chips. Once crushed, they make a crisp coating that clings well to chicken cutlets and bakes beautifully in the oven. The flavor is more interesting than plain breadcrumbs, and tortilla chips are naturally gluten-free, as long as the brand you use is labeled gluten-free.
The buffalo topping is made with softened cream cheese, hot sauce, blue cheese crumbles, and diced celery. It is rich, creamy, spicy, and just a little tangy. After the coated chicken bakes, the topping is spooned over each piece and covered with freshly grated cheddar or Colby jack cheese. A short time under the broiler melts the cheese and makes the top hot and bubbly.
This baked buffalo chicken is easy enough for a busy weeknight but flavorful enough to serve when you want something fun and satisfying. It pairs well with rice, corn, roasted vegetables, a simple salad, extra celery sticks, ranch dressing, or blue cheese dressing. If you prefer a milder dinner, use less hot sauce or serve extra sauce on the side instead of mixing in more.
You can also make this tortilla chip chicken without the buffalo topping. Bake the coated chicken as directed, then serve it plain, add a layer of cheese, or top it with salsa for a different flavor. The method is flexible, quick, and useful whenever you want crispy baked chicken without frying.
Made this tonight and it was awesome. It will definitely be on our list of favorites.
—Sarah
Let’s Make This Together!
Below are step-by-step tips for preparing the chicken. For the complete recipe with exact ingredient amounts, see the recipe card below.
Make Chicken Cutlets to Shorten Bake Time
Chicken cutlets cook faster and more evenly than thick chicken breasts. You can buy cutlets, but making them from boneless, skinless chicken breasts gives you more control over the thickness.
To make cutlets, place one chicken breast on a cutting board and slice it lengthwise through the center, stopping just before you cut all the way through. Open it like a book, then cut through the crease to create two thinner pieces. Repeat with the remaining chicken. This helps the coating crisp up while the chicken cooks through in less time.
Set Up the Breading Station
Use three shallow bowls or plates for easy dredging. Add flour seasoned with salt and pepper to the first bowl, a beaten egg mixed with water to the second, and finely crushed tortilla chips to the third.
Coat each piece of chicken in the flour mixture first, dip it into the egg mixture, then press it into the crushed tortilla chips until both sides are well coated. Transfer the chicken to a greased baking sheet and lightly spray the top with oil or cooking spray. Bake at 375°F until the chicken is cooked through and reaches 165°F.
Add the Buffalo Topping
While the chicken bakes, stir together softened cream cheese, hot sauce, blue cheese crumbles, and diced celery. Add more hot sauce if you want a spicier buffalo chicken bake.
When the chicken is fully cooked, remove it from the oven and preheat the broiler. Spoon the buffalo cream cheese mixture over the chicken, sprinkle with freshly grated cheese, and broil for a few minutes until the topping is hot, melted, and bubbly. Serve warm with ranch or blue cheese dressing.
What Else Do I Need To Know?
- If you are short on time, frozen breaded chicken breasts can be baked partway, topped with the buffalo mixture and cheese, then finished in the oven according to package directions.
- For an appetizer version, cut the chicken into bite-sized pieces, coat them with flour, egg, and crushed tortilla chips, then bake. Add the buffalo topping and cheese, broil briefly, and serve with celery and dressing.
- To make dinner prep easier, coat the chicken earlier in the day and refrigerate it loosely covered on the baking sheet until ready to bake.
- Instead of tortilla chips, you can use crushed corn chips or potato chips for a different crispy coating.
- For a gluten-free tortilla crusted chicken dinner, use gluten-free all-purpose flour or rice flour and confirm that your tortilla chips are gluten-free.
Did you make this recipe? Leave a rating and comment below the recipe card. Feedback helps other cooks decide what to make and is always appreciated.
Buffalo-Style Tortilla Crusted Chicken Bake
Melissa ErdelacIngredients
- 2 pounds chicken breasts, butterflied and cut into cutlets
- 1 ⅓ cups finely crushed tortilla chips
- 1 large egg, beaten with 1 tablespoon water
- ¼ cup all-purpose flour or gluten-free all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 ounces cream cheese, softened
- 3 teaspoons hot sauce, or more for extra heat
- 1 to 2 celery stalks, diced
- ½ cup blue cheese crumbles
- 1 cup freshly grated Colby jack or cheddar cheese
- For serving: extra hot sauce, ranch dressing, or blue cheese dressing
Equipment
- Baking sheet
- Oil sprayer or cooking spray
- Sharp knife
Instructions
-
Preheat the oven to 375°F. Grease a baking sheet with cooking spray. Place the flour, salt, and pepper in one shallow bowl. In a second bowl, whisk the egg with 1 tablespoon of water. Add the crushed tortilla chips to a third bowl.
-
Dredge each chicken cutlet in the flour mixture, dip it into the egg mixture, then press it into the crushed tortilla chips until both sides are coated. Place the coated chicken on the prepared baking sheet and spray the tops lightly with cooking spray.
-
Bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.
-
While the chicken bakes, mix the softened cream cheese, hot sauce, diced celery, and blue cheese crumbles in a bowl until combined.
-
Remove the chicken from the oven and preheat the broiler. Spoon the buffalo cream cheese mixture over each piece of chicken, then sprinkle with grated Colby jack or cheddar cheese.
-
Broil for 2 to 3 minutes, or until the topping is hot and bubbly and the cheese is melted. Serve immediately with extra hot sauce, ranch dressing, or blue cheese dressing.