Tex-Mex Chicken Crunchies
- 1/2 cup all-purpose baking mix
- 1 large egg
- 1/2 cup enchilada sauce
- 2 cups crushed spicy tortilla chips
- 1/4 cup minced fresh cilantro leaves
- 6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces
- 1 cup vegetable oil
- Ranch dressing
- Barbecue sauce
Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish.
Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.
Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."
Recipe courtesy of Frances Bethin, Scio, Oregon