Crispy Cheesy Tortilla Chip Pan Fried Chicken Food

CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN

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!

SPICY CHICKEN-TORTILLA CHIP CASSEROLE

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
• Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

CRISPY FRIED CHICKEN

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.

CRUNCHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

TORTILLA CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
• Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
• Whisk egg and remaining 2 teaspoon chili powder in a bowl.
• Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
• Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.

TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY

Steps:

• Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2-3 minutes, or until smooth.
• Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
• Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
• Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
• Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
• Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
• Bake the chicken for 12-15 minutes, until golden brown.
• While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5-6 minutes. Turn off the heat.
• Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
• When the chicken is done baking, let rest while you bake the queso fundido.
• Reduce the oven temperature to 400°F (200°C).
• Bake the queso fundido for 12-15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1-3 minutes, until there are golden brown spots on top.
• Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
• Serve warm.
• Enjoy!

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!