Recipe courtesy of Frances Bethin
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Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

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.

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