Crunchy Tortilla Fried Chicken Cutlets Recipe

Introduction

This Crunchy Tortilla Fried Chicken Cutlets recipe offers a delightful twist on classic fried chicken with a crispy tortilla chip coating and a spicy, tangy tomato salsa. It’s easy to prepare and perfect for a flavorful weeknight dinner or casual gathering.

Ingredients

• 1 (28-ounce) can whole tomatoes in juice
• 1/4 medium white onion, chopped (about 1/4 cup)
• 2 garlic cloves, peeled and smashed
• 2 to 5 dried chiles de árbol, stemmed and chopped (seeded for a milder sauce)
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken thighs or breasts (about 1 1/2 pounds), excess fat trimmed
• 1/2 cup masa harina, preferably yellow or white
• 3 large eggs
• 3 cups crushed tortilla chips (about 8 ounces)
• 1/2 cup vegetable oil
• Crumbled queso cotija or queso fresco, for serving

Instructions

1. Step 1: Prepare the salsa by combining tomatoes with their juice, onion, garlic, and chiles de árbol in a medium saucepan. Bring to a boil, then cover and reduce heat to simmer for about 10 minutes until the tomatoes are very soft.
2. Step 2: Smash the tomato mixture with a potato masher until chunky but pourable. Alternatively, blend on low for a mostly smooth salsa. Transfer to a bowl and season with salt. (You can make the salsa up to 3 days ahead and refrigerate it.)
3. Step 3: Place each chicken thigh between plastic wrap sheets and pound to 1/4-inch thickness. Season both sides with salt and pepper, then set aside on a sheet pan.
4. Step 4: Set up three shallow bowls: one with masa harina, one with beaten eggs seasoned with salt and pepper, and one with crushed tortilla chips.
5. Step 5: Dredge each chicken piece first in masa harina, shaking off excess, then dip into the eggs, letting excess drip off. Press both sides firmly into the crushed tortilla chips to coat, and place on a sheet pan.
6. Step 6: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry two chicken pieces at a time until golden brown and cooked through, about 3 minutes per side. Transfer to paper towels to drain. Wipe the skillet and repeat with remaining oil and chicken.
7. Step 7: Serve the fried chicken cutlets topped with the warm or room-temperature salsa and sprinkle with crumbled queso cotija or queso fresco.

Tips & Variations

• For a milder salsa, remove the seeds from the dried chiles de árbol before chopping.
• You can substitute boneless, skinless chicken breasts if you prefer white meat.
• Try using flavored tortilla chips for an extra layer of taste in the coating.
• Make the salsa ahead to let flavors deepen and reduce your cooking time on the day of serving.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness. Keep the salsa separate in a sealed container and refrigerate for up to 3 days as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well. Pound them to an even thickness to ensure they cook evenly and stay juicy.

How do I keep the coating crispy after frying?

Drain the cutlets on paper towels immediately after frying to remove excess oil. Reheat in a skillet rather than a microwave to preserve crispiness.

Crunchy Tortilla Fried Chicken Cutlets Recipe

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This recipe for Crunchy Tortilla Fried Chicken Cutlets features boneless, skinless chicken thighs coated in masa harina and crushed tortilla chips for an extra crispy texture. The chicken is pan-fried to a golden brown and served with a homemade chunky salsa made from whole canned tomatoes, garlic, onion, and spicy chiles de árbol. Topped with crumbled queso cotija or queso fresco, this dish blends Mexican flavors with a satisfying crunchy bite.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

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Salsa Ingredients

• 1 (28-ounce) can whole tomatoes in juice
• 1/4 medium white onion, chopped (about 1/4 cup)
• 2 garlic cloves, peeled and smashed
• 2 to 5 dried chiles de árbol, stemmed and chopped (seeded for a milder sauce)
• Kosher salt and freshly ground black pepper, to taste

Chicken Cutlet Ingredients

• 4 boneless, skinless chicken thighs or breasts (about 1 1/2 pounds), excess fat trimmed
• 1/2 cup masa harina, preferably yellow or white
• 3 large eggs
• 3 cups crushed tortilla chips (about 8 ounces)
• 1/2 cup vegetable oil
• Crumbled queso cotija or queso fresco, for serving

Instructions

1. Prepare the salsa: In a medium saucepan, combine the whole tomatoes with their juice, chopped onion, smashed garlic cloves, and chopped chiles de árbol. Bring the mixture to a boil over medium-high heat. Then, cover the pan, reduce the heat to maintain a simmer, and cook until the tomatoes are very soft and starting to fall apart, about 10 minutes.
2. Process the salsa: Use a potato masher to smash and grind the tomato mixture until it forms a chunky but pourable salsa. Alternatively, blend the mixture on low speed until almost smooth, leaving some texture. Transfer the salsa to a medium bowl and season with salt to taste. This salsa can be prepared up to 3 days in advance and stored refrigerated.
3. Prepare the chicken cutlets: Place one chicken thigh between two sheets of plastic wrap. Pound it to about 1/4-inch thickness using a meat mallet or rolling pin. Remove the plastic wrap and place the flattened thigh on a sheet pan. Repeat with the remaining thighs, then season both sides with salt and freshly ground black pepper.
4. Set up dredging stations: In a shallow bowl (a pie plate works well), place the masa harina and season it with salt and pepper. In a second shallow bowl, beat the eggs and season with salt and pepper. In a third shallow bowl, place the crushed tortilla chips.
5. Coat the chicken: Working with one piece at a time, dredge the chicken in the masa harina, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Press the chicken into the crushed tortilla chips on both sides to adhere the coating. Place the coated chicken on a sheet pan. Repeat with all pieces.
6. Fry the chicken: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add two coated chicken thighs and fry until the coating is deep golden brown and the chicken is cooked through, about 3 minutes per side. Transfer the cooked chicken to a paper-towel-lined plate to drain. Wipe out the skillet and repeat with the remaining 1/4 cup oil and chicken thighs.
7. Serve: Plate the crispy fried chicken cutlets and top them with the warm or room-temperature homemade salsa. Sprinkle crumbled queso cotija or queso fresco over the chicken before serving for added flavor and texture.

Notes

• For a milder salsa, remove the seeds from the dried chiles de árbol before chopping.
• The salsa can be made up to 3 days in advance and refrigerated for convenience.
• Using chicken thighs provides juicier meat compared to breasts, but breasts can be substituted if preferred.
• Pressing the chicken firmly into the crushed tortilla chips ensures a crunchy coating that stays intact during frying.
• Use vegetable oil or any neutral oil with a high smoke point for frying to achieve a crispy crust.
• Serve with crema, lime wedges, or fresh cilantro to enhance the flavor.

Keywords: fried chicken, tortilla crusted chicken, mexican chicken recipe, crispy chicken cutlets, masa harina chicken, queso cotija, homemade salsa