Recipe courtesy of Frances Bethin
Tex-Mex Chicken Crunchies
- Level: Intermediate
- Total: 1 hr
- Prep: 10 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
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- Level: Intermediate
- Total: 1 hr
- Prep: 10 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
Ingredients
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
Directions
- 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.
