Monday, September 24, 2007

Chili Frito Chicken

A fun experiment!

Frito Fried Chicken Fingers

Quantities are estimates for six chicken strips.

2 cups Frito corn chips (ground or pounded until fine)
1 tsp Chili Powder
1 tsp chile powder (for heat, optional)
2 chicken breasts, cut into strips
1/2 cup flour
2 eggs

Oil for cooking

Mix the chili and chile powders with the ground Fritos. Set in a bowl.

Whisk the eggs in a bowl, set aside.

Add flour into a third bowl.

In a large pan, heat oil over high heat.

When hot, start coating your chicken. Coat the chicken in the flour. Dip into the egg to coat. Drop in the crushed Frito mixture and coat. Press the mixture into the chicken to ensure a crispy coating. Lay into the hot oil. Cook for 3-5 minutes per side. Remove from oil and place on a paper towel covered plate. Serve hot.

Ground Fritos with the spices.

Finished chicken strips.

Served with oven fries.

This was tasty. I enjoyed it. I mixed up a quick little dipping sauce of sour cream, chili powder, lime juice and hot sauce. It was alright. The vinegar in the hot sauce was very up front and in your face. The taters were great. The chicken...extra crispy and corny. Fun.

1 comment:

Dancer in DC said...

I admit this wasn't my favorite - the coating felt a bit "heavy" to me.

But I will say that it kept the chicken moist, which is a plus.