Tortilla Fried Chicken
As seen on The Tamron Hall Show
Growing up, fried chicken was always on the menu at our house. I mean, really good southern fried chicken. In this recipe, I use skinless and boneless chicken breast meat. Seasoned with comforting cinnamon spice (my grandmother’s secret), the chicken is then breaded with tortilla chips and pan fried. White meat and tortilla chips help to create a lighter and crisper alternative to high-fat fried chicken. Don't worry – everything you love about fried chicken and its flavor is still there!
INGREDIENTS
FOR THE CHICKEN:
2 boneless, skinless chicken breasts
2 1/2 tbsp. olive oil
1 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. cinnamon
Kosher salt and fresh ground black pepper
Vegetable oil, for frying, about 1 1/2 cups
1/2 cup all-purpose flour
2 eggs
4-5 cups tortilla chips
FOR THE PITA SANDWICH:
2/3 cup Chipotle Bacon Mayo or your favorite dipping sauce
4 whole wheat pitas with pockets
4 cups mixed salad greens
1/3 cup pickled red onion, sliced
1 large tomato, cut into 4 wedges, then cut in half
DIRECTIONS:
Cut the chicken into evenly sized bite size pieces (about 8 pieces each breast.) Place the chicken pieces in a large plastic resealable bag. Add 1tsp. olive oil, garlic powder, cumin, cinnamon and light salt, and pepper. Seal the bag and shake to coat the chicken.
Heat about 2 inches of vegetable oil in a skillet over medium-high heat until the oil is hot and shimmering. Using a small bowl or shallow dish, season the flour with salt and pepper. In another small bowl, beat the eggs to create an egg wash. In a third shallow dish, crush the tortilla chips by hand. Don’t worry about making them too fine, having various sizes adds lots of texture!
(Note: test the cooking oil with one corn chip, it should sizzle immediately) Carefully place the chicken pieces in the skillet and fry until golden brown – about 5 minutes total. Flip only once. Use a slotted spatula to transfer the chicken to a plate lined with paper towels. Cook in batches until all the chicken has been cooked.
BRING IT TOGETHER:
Slice open pitas and stuff each evenly with the salad greens, onions, and tomatoes. Top with chicken (about 4 pieces for each pocket) and drizzle with chipotle dressing or dipping sauce of your choice. Serve and enjoy!