Tortilla Chip Chicken

Tortilla Chip Chicken

This recipe came out of the fact that I had a huge bag of opened tortilla chips that were about to go bad.  I wondered what it would be like to use as a fried chicken coating.  Turns out that it is absolutely delicious.  Serve with fresh salsa and guacamole.


1 Cup Unbleached Flour

7 Cups Finely Crushed Tortilla Chips

5 Large Eggs

3 1/2 Pounds Chicken Breasts

1 Teaspoon Kosher Salt

Vegetable Oil For Frying

Fresh Salsa

Fresh Guacamole

Place the flour in a large bowl.  Place the crushed tortilla chips in a separate large bowl.  Beat the eggs in another large bowl.  Toss the chicken pieces in the flour one at a time.  One at a time dip each chicken piece into the beaten eggs and then dredge in the crushed tortilla chips.  Make sure to turn to coat well.  Place on a parchment paper lined baking sheet until you are ready to fry.  Fill a large pot with 4 inches of vegetable oil.  Heat over a medium high heat until the thermometer gets to 350º F.  Fry the chicken pieces for 15 minutes until golden brown and cooked through.  Make sure to work in batches.  Repeat until you have fried all of the chicken pieces.  Drain on paper towels.  Sprinkle the kosher salt over the draining chicken pieces.  Serve with fresh salsa & guacamole.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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