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Baked Tortilla Crusted Fried Chicken

 
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Sat Dec 16, 2006 6:08 pm    Post subject: Baked Tortilla Crusted Fried Chicken Reply with quote

Since I was a kid, my favorite snack has always been tortilla chips and salsa. Sadly, when you reach the end of the bag, ther is always a good cup or so of crumbs that just get tossed away.

After researching a few links, I decided to try a variation of fried chicken using the crumbs.

I had accumulated a 1 qt. freezer bag of reduced fat corn chip crumbs and the new Tostitos Multi-Grain tortilla chip crumbs.

I threw them in the food processor with about 1 1/2 tbsp. of Goya Adobo seasoning (which is salt, cumin, garlic powder, black pepper, oregano, and turmeric) and about 1/2 tsp. of cayenne pepper (I would have used more, but wife and 2 year old don't like spicey). Chopped on high until the crumbs were fine.

I used a combo pack of boneless skinless breasts and thighs. I'm sure this would be fine with a whole chicken cut into pieces.

I then whisked 2 eggs with 1/2 cup of skim milk. Added salt & pepper.

Dipped the chicken in the egg mixture, then in the crumbs. Coated thoroughly and placed on a rack in a roasting pan. I lightly sprayed the top with EVOO cooking spray, just to crisp it up a little.

Baked on 375 for about 40 minutes....I used a thermometer in the thickest part of the breast and cooked to 170, internal temp.

Removed from the oven and let them rest for about 5 minutes before serving. I sliced them on a diagonal and served them with some seasoned roasted sweet potatos that I diced.

We all loved it!

I would like to get more creative in the seasoning...like using dried adobo chile flakes or cilantro or something.

I think it would be great served on a plate with a spoon of salsa fresca or something. Or maybe use breast filets and make fingers with a chipotle ranch dipping sauce.

This would be a great one for Michael to play around with...or anyone for that matter. Would love to read variations and family feedback!

Chris
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kgb1001001



Joined: 21 Dec 2005
Posts: 107

PostPosted: Wed Dec 20, 2006 1:49 am    Post subject: Not too far removed from other recipes... Reply with quote

My mom used to make an oven-fried chicken that used corn flake crumbs as its breading, so using corn chip crumbs doesn't sound too unreasonable; I'd bet the salt in the corn chips would make this pretty good!

Another potential use for corn-chip crumbs from Alton Brown is to use them instead of Masa flour to thicken chili.
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Wed Dec 20, 2006 3:54 pm    Post subject: Re: Not too far removed from other recipes... Reply with quote

kgb1001001 wrote:

Another potential use for corn-chip crumbs from Alton Brown is to use them instead of Masa flour to thicken chili.


Hmm...sounds tasty...possibly an easy way out for making a variation of tamale too?
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kgb1001001



Joined: 21 Dec 2005
Posts: 107

PostPosted: Thu Dec 21, 2006 2:25 am    Post subject: Makes good sense Reply with quote

I'd bet if you ran the corn chips through a food processor to make a flour then yeah, it'd probably work fine in Tamales!
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