Crispy Mexican Chicken
User Reviews
3.7
54 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
759 kcal
-
Course
Main Course
-
Cuisine
Mexican
Crispy Mexican Chicken
Report
Topped with melty cheese and covered in a flavorful breading, this EASY Crispy Mexican Chicken recipe is perfect for a weeknight dinner!
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Ingredients
- 4 chicken breasts , boneless and skinless
- 1 cup flour
- 1/2 teaspoon chile powder
- fine sea salt and pepper
- 2 eggs , beaten
- 1 1/2 cup plain bread crumbs
- 1/4 cup extra virgin olive oil
- ½ cup cheddar cheese , shredded
- 1 cup salsa
- sour cream , for garnish
- cilantro , for garnish
Instructions
- Heat oven to 250 degrees and line a rimmed baking sheet with paper towels.
- Place one chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with remaining breasts. Cut each flattened breast in half, smaller pieces are easier to handle when frying.
- You will need three pie plates or mixing bowls. In bowl #1 mix flour, chile powder and season with salt and pepper. In bowl #2 beat two eggs. In bowl #3, the bread crumbs.
- Heat 1-2 tablespoons vegetable oil in large frying pan over medium-high heat.
- Working briskly, dredge chicken in flour mixture, then egg mixture and finally bread crumbs. Pressing bread crumbs into the breast. The flour is necessary to get the egg to stick and the egg is necessary for the bread crumbs to stick.
- Place into hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Place on a paper towel lined baking sheet and into the warm oven.
- Continue with remaining breasts, being careful to not crowd the pan. When the frying pan gets dry, add additional vegetable oil. The liquid will absorb into the breading (adding flavor!).
- Top each cooked chicken breast with shredded cheddar cheese and place back into the oven to melt, about 1-2 minutes.
- Remove and finish with salsa, sour cream and cilantro.
- If you've tried this recipe, come back and let us know how it was.
Equipments used:
Notes
- Some breasts might be large after tenderizing, you can cut them into smaller, more manageable pieces.
- You can also buy thin cut chicken breasts and skip the tenderizing part!
Nutrition Information
Show Details
Calories
759kcal
(38%)
Carbohydrates
58g
(19%)
Protein
64g
(128%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Cholesterol
241mg
(80%)
Sodium
1141mg
(48%)
Potassium
1178mg
(34%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
714IU
(14%)
Vitamin C
4mg
(4%)
Calcium
224mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 58g | 19% |
| Protein | 64g | 128% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 241mg | 80% |
| Sodium | 1141mg | 48% |
| Potassium | 1178mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 224mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
54 reviews
Good
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