Crunchy Tortilla Fried Chicken Cutlets Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
