Recipe courtesy of Frances Bethin

Tex-Mex Chicken Crunchies

Name: Tex-Mex Chicken Crunchies
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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Level: Intermediate
Total: 1 hr

Prep: 10 min
Inactive: 30 min
Cook: 20 min

Yield: 8 to 10 servings

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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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy of Frances Bethin, Scio, OR