Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Chicken Tortilla Chips
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 135 mg
- Sodium
- 485 mg
These Crispy Chicken Tortilla Chips are everything you love about crispy chips and juicy chicken rolled into one irresistible bite. Ground chicken is seasoned with smoky chipotle powder and other spices, then smashed onto corn tortillas, cut into triangles, coated in crunchy breadcrumbs and fried until perfectly golden and crisp. Finished with a sprinkle of chile-lime seasoning for a zesty kick and served with a cool cilantro-lime crema for dipping, it’s a fun, flavor-packed snack that's guaranteed to disappear fast.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 135 mg
- Sodium
- 485 mg
Ingredients
Cilantro-Lime Crema:
Chipotle Chicken:
Tortillas and Assembly:
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Directions
- For the cilantro-lime crema: Add the Mexican crema, cilantro, chipotle chile powder, lime zest and juice, 3/4 teaspoon salt and several grinds of pepper to a mini food processor and purée, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until smooth and light green. Taste and adjust the seasoning with salt and pepper. Transfer to a small bowl, cover and refrigerate until ready to serve.
- For the chipotle chicken: Combine the chicken, chipotle chile powder, garlic powder, onion powder, 1 teaspoon salt and several grinds of pepper in a medium bowl until well combined.
- For the tortillas and assembly: Whisk together the eggs, chipotle chile powder, garlic powder, 1/2 teaspoon salt, several grinds of pepper and 1 tablespoon water in a shallow bowl or baking dish until smooth and well combined. Place the panko in another shallow bowl or baking dish. Set aside.
- Lay out the tortillas on a cutting board or work surface and divide the seasoned ground chicken evenly among them. Spread the mixture flat across the surface of each tortilla, pushing it all the way to the edges. Carefully cut each tortilla into 4 equal triangles.
- Dip each triangle into the egg mixture on both sides, allowing the excess to drip off, then coat thoroughly in the breadcrumb mixture.
- Add enough vegetable or canola oil to a large heavy-bottomed pot to reach a depth of 2 inches and place over medium-high heat. Attach a deep-fry thermometer and heat the oil to 350 degrees F.
- Working in batches, fry the breaded tortillas, turning occasionally with a slotted spoon or tongs, until golden brown and crispy, about 3 minutes. Drain on a paper towel-lined plate and immediately sprinkle with chile-lime seasoning. Bring the oil batch to temperature between batches.
- Serve with the cilantro-lime crema on the side for dipping and sprinkle with the cilantro.
