So I decided to try and use it to coat chicken breasts and roast them. It turned out really good, a nice way to use a left over bag of Doritos. The chicken was roasted, not fried, and I used mustard to coat it first instead of eggs. If you leave some chunks of tortilla chips the chicken turn out crispier and have a nice texture to it.
Note: this more an idea than a recipe itself. The quantities and oven time will depend on how many chicken breats you wish to roast or/and how much tortilla chips you have. I would say that for each chicken breast I used approximately 1/4 cup of crushed chips.
You will need:
corn tortilla chips (like Doritos), preferrably left over
boneless, skinless chicken breats
salt and pepper
Preheat oven to 350 degrees F.
Season chicken breasts on both sides with salt and pepper and set aside.
Crush tortilla chips (I did it in a food processor) and transfer to a plate. Coat chicken breasts with some Dijon mustard and cover them with the crumbs, pressing down with your fingers.
Place coated chicken breasts in a cooling rack set over a baking sheet and roast it until in the preheated oven until cooked through, about 30 minutes.