Dorito Crusted Chicken Fingers


Today was World Baking Day. The theme behind this campaign was to get people to bake something they had not baked before. The website leaned heavily (entirely) towards the sweet rather than savoury, I bake sweet things all the time. I also bake savoury things all the time. However, in the spirit of the day, I decided to bake something I had not made before.

I was inspired by something I saw on Food Network a while ago, but I can’t remember which show unfortunately. The host/chef made some chicken fingers, but instead of using breadcrumbs, they used crushed Doritos.

I served these with some Hasselback potatoes, and a sour cream and chives dip.

Dorito Crusted Chicken Fingers


  • 3 Chicken Breasts
  • 225g Bag of Doritos (nacho cheese flavour)
  • 400ml Milk
  • 2 tablespoons White Wine Vinegar
  • 100g Plain Flour
  • 2 Large Free-range Eggs


1. Put the two tablespoons of vinegar in a measuring jug, and then top up with milk until you have 400ml, then leave to one side for 10 minutes. Alternatively, you could use buttermilk
2. Cut the chicken into 1" strips, and place in a bowl.
3. Pour milk mixture over chicken, cover and let stand in refrigerator for 3hrs
4. Preheat oven to Gas Mark 5 / 190°C / 375°F, then lightly grease a baking tray
5. In a blender pulse the Doritos until they resemble course bread crumbs, or put in a freezer bag and bash with a rolling pin
6. In a small bowl lightly whisk the eggs. In another bowl put flour, and in a third bowl place the Dorito crumbs
7. One piece at a time, roll chicken strips in the flour, then into the eggs, then roll in Doritos and place on the baking tray
8. Bake for 20-25 minutes or until chicken fingers are cooked

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