Recipe courtesy of Frances Bethin

Tex-Mex Chicken Crunchies

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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

Directions

  1. 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.
  2. Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.
  3. 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.
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