Crunchy Tortilla Fried Chicken Cutlets Recipe

Introduction

This Crunchy Tortilla Fried Chicken Cutlets recipe offers a delicious twist on classic fried chicken with a crispy coating made from crushed tortilla chips. Served with a vibrant homemade salsa and crumbled queso, it’s a flavorful dish that’s perfect for weeknight dinners or casual gatherings.

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 and their juice, chopped onion, smashed garlic, and chopped chiles de árbol in a medium saucepan. Bring to a boil, then cover and reduce heat to simmer. Cook until the tomatoes are very soft and breaking apart, about 10 minutes.
2. Step 2: Smash the tomato mixture with a potato masher until chunky but pourable, or blend briefly for a smoother texture. Transfer to a bowl and season with salt to taste. The salsa can be made up to 3 days in advance and refrigerated.
3. Step 3: Place each chicken thigh between two sheets of plastic wrap and pound to about ¼-inch thickness. Remove the wrap and set the chicken on a sheet pan. Season both sides with salt and pepper.
4. Step 4: Prepare three shallow bowls: one with masa harina seasoned with salt and pepper, one with beaten eggs seasoned with salt and pepper, and one with crushed tortilla chips.
5. Step 5: Dredge each chicken thigh first in the masa harina, shaking off excess, then dip in the eggs allowing excess to drip off, and finally press into the crushed tortilla chips on both sides. Place coated chicken on a sheet pan.
6. Step 6: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Fry two chicken pieces at a time until the coating is deep golden brown and the chicken is cooked through, about 3 minutes per side. Drain on paper towels. 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 chiles de árbol before chopping.
• Use chicken breasts if you prefer leaner meat, but thighs remain juicier and more flavorful.
• Try substituting crushed pita chips or seasoned breadcrumbs for different textures and flavors.
• Make the salsa ahead to let the flavors deepen and save time on busy days.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until heated through to maintain crispiness. Salsa can be kept refrigerated 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, chicken breasts work well, but make sure to pound them evenly for quick, consistent cooking. Thighs tend to be juicier and more forgiving.

How can I make the coating extra crispy?

Press the crushed tortilla chips firmly onto the chicken and avoid overcrowding the skillet while frying. Cooking in batches allows the oil temperature to stay steady for a crisp crust.

Crunchy Tortilla Fried Chicken Cutlets Recipe

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Crunchy Tortilla Fried Chicken Cutlets feature tender chicken thighs coated in masa harina and crushed tortilla chips, then fried to a golden crisp. Served with a flavorful homemade tomato and chile salsa and topped with crumbled queso cotija, this dish offers a delightful blend of textures and Mexican-inspired flavors perfect for a satisfying meal.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Salsa

• 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

Chicken Cutlets

• 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)
• Salt and freshly ground black pepper
• 1/2 cup vegetable oil

To Serve

• Crumbled queso cotija or queso fresco

Instructions

1. Prepare the salsa: In a medium saucepan, combine the canned tomatoes with their juice, chopped onion, smashed garlic, and chopped chiles de árbol. Bring the mixture to a boil, then cover and reduce the heat to maintain a simmer. Cook until the tomatoes are very soft and starting to break down, about 10 minutes.
2. Process the salsa: Use a potato masher to crush and grind the tomato mixture into a chunky but pourable salsa. Alternatively, pulse in a blender on low speed until almost smooth but with some texture remaining. Transfer the salsa to a medium bowl and season with kosher salt to taste. The salsa can be made up to 3 days ahead and stored refrigerated.
3. Prepare the chicken: Place each chicken thigh between two sheets of plastic wrap and pound it to about 1/4-inch thickness. Remove the wrap and place the thighs on a sheet pan. Season both sides of each cutlet with kosher salt and freshly ground black pepper.
4. Set up dredging stations: In a shallow bowl or pie plate, place the masa harina and season with salt and pepper. In another shallow bowl, beat the eggs with a pinch of salt and pepper. In a third shallow bowl, spread out the crushed tortilla chips.
5. Coat the chicken: Working one cutlet at a time, dredge it in the masa harina, shaking off excess, then dip it into the beaten eggs, allowing excess to drip off. Press both sides firmly into the crushed tortilla chips to coat evenly, then place the coated cutlets on a sheet pan.
6. Fry the chicken: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Fry two cutlets at a time until the coating is deep golden brown and the chicken is cooked through, about 3 minutes per side. Transfer cooked cutlets to a plate lined with paper towels to drain. Wipe out the skillet and repeat with the remaining oil and chicken cutlets.
7. Serve: Plate the crispy fried chicken cutlets and top with warm or room-temperature salsa. Garnish with crumbled queso cotija or queso fresco for a delicious finish.

Notes

• The salsa can be prepared up to three days in advance for convenience and improved flavor melding.
• For a milder salsa, remove seeds from chiles de árbol before chopping.
• Using chicken thighs yields juicier results, but breasts can be substituted if preferred.
• Ensure oil is hot but not smoking before frying to achieve a crispy coating without burning.
• Serve with fresh lime wedges and chopped cilantro for additional brightness.
• Leftover fried cutlets can be reheated in an oven to preserve crispiness.

Keywords: fried chicken, tortilla crusted chicken, Mexican chicken recipe, crispy chicken cutlets, homemade salsa, queso cotija, masa harina chicken, chiles de árbol salsa