Health & Fitness
Park Slope Recipe by Tiny NY Kitchen: Victoria's Tortilla Chip Chicken
This recipe came out of the fact that I had a huge bag of opened tortilla chips that were about to go bad. I wondered what it would be like to use as a fried chicken coating.
This recipe came out of the fact that I had a huge bag of opened tortilla chips that were about to go bad. I wondered what it would be like to use as a fried chicken coating. Turns out that it is absolutely delicious! Serve with fresh salsa and guacamole.
INGREDIENTS:
- 1 Cup Unbleached Flour
- 7 Cups Finely Crushed Tortilla Chips
- 5 Large Eggs
- 3 1/2 Pounds Chicken Breasts
- 1 Teaspoon Kosher Salt
- Vegetable Oil For Frying
- Fresh Salsa
- Fresh Guacamole
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DIRECTIONS:
Place the flour in a large bowl. Place the crushed tortilla chips in a separate large bowl. Beat the eggs in another large bowl. Toss the chicken pieces in the flour one at a time. One at a time dip each chicken piece into the beaten eggs and then dredge in the crushed tortilla chips. Make sure to turn to coat well. Place on a parchment paper lined baking sheet until you are ready to fry.
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Fill a large pot with 4 inches of vegetable oil. Heat over a medium high heat until the thermometer gets to 350º F. Fry the chicken pieces for 15 minutes until golden brown and cooked through. Make sure to work in batches. Repeat until you have fried all of the chicken pieces.
Drain on paper towels. Sprinkle the kosher salt over the draining chicken pieces. Serve with fresh salsa & guacamole. Serves 4 people.
