Preheat oven to 375º F and spray a baking sheet with cooking spray.
In three separate shallow bowls place flour mixed with salt and pepper, beaten egg mixed with 1 tbsp. water, and crushed chips. Dredge both sides of chicken in flour, then dip completely in egg mixture, and finally press down into tortillas to coat both sides. Place chicken on baking sheet and repeat with rest of chicken. Spray top of chicken with more cooking spray. Bake for 15-18 minutes, or chicken reaches a temperature of 165°F.
While chicken is baking mix together cream cheese, hot sauce, blue cheese, and celery.
Remove from oven and preheat broiler. Divide and spread cream cheese mixture over the top of each piece of chicken. Sprinkle cheese over the top. Broil until topping is hot and bubbly, 2-3 minutes.
Garnish with green onions and serve with additional hot sauce, ranch or blue cheese dressing, and celery, if desired.
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Tips / Hacks to Make Baked Buffalo Chicken Even Easier!
To make this recipe even healthier, skip dredging the chicken breasts in flour, egg, and tortilla chips. Simply bake plain chicken breasts. Remove from oven, smother with creamy buffalo topping and cheese. Broil for 2-3 minutes.
In a rush? Bake frozen, breaded chicken breasts halfway through, flip over, place buffalo topping and cheese on top, and finish baking.
Looking for a party appetizer? Cut the chicken into bite-sized nuggets, dredge in flour, egg, and tortilla chips. Bake, then top with buffalo topping and cheese on. Broil for 2-3 minutes. Serve on a platter with celery and blue cheese dressing for dipping.
Need to streamline dinner prep? Usually I dredge and coat the chicken earlier in the day and place the baking sheet in the refrigerator loosely covered with plastic wrap. It will hold for a few hours, refrigerated, until you are ready to take out and bake.