Introduction

This Crunchy Tortilla Fried Chicken Cutlets recipe offers a delightful twist on classic fried chicken with a crispy coating made from crushed tortilla chips. Paired with a homemade chile tomato salsa and crumbled queso cotija, it’s an irresistible dish full of bold flavors and satisfying textures.

A white plate holds two pieces of crispy, golden-brown fried chicken with a crunchy texture from cornflakes coating. One piece is topped with a thick layer of bright red chunky tomato sauce, sprinkled evenly with white grated cheese. A silver fork pierces a small piece of chicken on the side, showing the white juicy inside. The plate sits on a white marbled surface with a few crumbs scattered around. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the salsa by combining tomatoes with their juice, chopped onion, smashed garlic, and chopped chiles de árbol in a medium saucepan. Bring to a boil, then cover and simmer until tomatoes are very soft and starting to fall apart, about 10 minutes.

Step 2: Use a potato masher to crush and grind the tomato mixture into a chunky yet pourable salsa. Alternatively, puree in a blender on low speed until mostly smooth but still slightly chunky. Transfer to a bowl and season with salt to taste. (The salsa can be made up to 3 days ahead and refrigerated.)

Step 3: Place each chicken thigh between two sheets of plastic wrap and pound to about 1/4-inch thickness. Season both sides with salt and pepper and set aside on a sheet pan.

Step 4: In separate shallow bowls, place the masa harina (seasoned with salt and pepper), the beaten eggs (also seasoned with salt and pepper), and the crushed tortilla chips.

Step 5: Working one piece at a time, dredge the chicken first in masa harina, shaking off excess. Dip in the eggs to coat, then press into the crushed tortilla chips to cover both sides. Place the coated chicken on a sheet pan.

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 towel-lined plates. Wipe out the skillet and repeat with remaining oil and chicken.

Step 7: Serve the crispy chicken topped with the warm or room-temperature salsa and a sprinkle of crumbled queso cotija or queso fresco.

Tips & Variations

For a milder salsa, remove the seeds from the chiles de árbol before cooking.

Use chicken breasts if you prefer leaner meat, but thighs will yield juicier results.

Substitute crushed pita chips or breadcrumbs if tortilla chips aren’t available, though tortilla chips provide the best crunch.

Make the salsa a day in advance to let the flavors deepen.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used and will work well with this recipe. Keep in mind they may cook faster and can dry out if overcooked, so monitor closely.

How can I make the salsa less spicy?

Remove the seeds from the chiles de árbol before adding them to the sauce, or reduce the number of chiles used. You can also substitute with milder dried chiles or omit them altogether for a tomato-forward salsa.