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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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


  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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