Crispycheesytortillachippanfriedchicken Recipes

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CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN



Crispy Cheesy Tortilla Chip Pan Fried Chicken image

Great flavor, easy to make, and a nice twist on fried chicken that uses every day grocery store ingredients. Serve with Recipe #389419 that you can "jazz" up any way you want; and yellow rice for a quick easy dinner. This is also great served with a side salad and fresh fruit for something a bit lighter, or a tangy coleslaw.

Provided by SarasotaCook

Categories     Sauces

Time 35m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
8 tablespoons shredded monterey jack pepper cheese (2 per chicken breast)
16 ounces plain tortilla chips (crushed fine in the food processor)
2/3 cup flour
3/4 cup salsa, use your favorite, but a smooth salsa, not the chunky kind, a picante sauce also works
2 eggs, well beaten
olive oil (to saute the chicken)
salt
pepper
2 avocados, rough chopped
2 tablespoons fresh jalapenos, fine diced ribs and seeds removed
1 cup sour cream (don't use low fat)
1/4 cup milk (more if you prefer the sauce a bit thinner)
1/3 lime juice
2 tablespoons fresh cilantro, fine chopped
salt
pepper

Steps:

  • Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold.
  • Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them.
  • Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work.
  • Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips.
  • Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick.
  • Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips.
  • Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken.
  • Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way.
  • ENJOY!

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 35m

Number Of Ingredients 17

6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
1/2 cup Buffalo Hot Sauce (optional)
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 quart vegetable oil (for frying)

Steps:

  • In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
  • When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
  • Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
  • Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
  • Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
  • Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Nutrition Facts : Calories 723 kcal, Carbohydrate 66 g, Protein 42 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 193 mg, Sodium 2847 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

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