Crunchy Tortilla Fried Chicken Cutlets Recipe
This recipe for Crunchy Tortilla Fried Chicken Cutlets features tender chicken thighs pounded thin, coated in a flavorful masa harina and crushed tortilla chip crust, then fried to golden perfection. Served with a spicy, chunky roasted tomato and chile salsa and crumbled queso cotija, this dish offers a delightful Tex-Mex twist on classic fried chicken with a crispy, crunchy texture and vibrant flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Ingredients
Scale
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 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, to season masa harina and eggs
For Frying and Serving
- 1/2 cup vegetable oil
- Crumbled queso cotija or queso fresco, for serving
Instructions
- Prepare the salsa: In a medium saucepan, combine the can of 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 and reduce heat to maintain a simmer. Cook until the tomatoes are very soft and starting to fall apart, about 10 minutes.
- Mash the salsa: Using a potato masher, crush and grind the tomato mixture until it forms a chunky but pourable salsa consistency. Alternatively, blend on low speed until mostly smooth with some small pieces 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 in the refrigerator.
- Pound the chicken: Place one chicken thigh between two sheets of plastic wrap and pound it evenly to about 1/4-inch thickness using a meat mallet or rolling pin. Remove the plastic wrap and place the chicken on a sheet pan. Repeat with all chicken thighs. Season both sides of each pounded chicken cutlet generously with salt and black pepper.
- Prepare coating stations: Into three shallow bowls or pie plates, place the masa harina in the first bowl, beat the eggs in the second bowl and season with salt and pepper, and put the crushed tortilla chips in the third bowl. Season the masa harina with salt and pepper as well.
- Coat the chicken: Working one piece at a time, dredge each chicken cutlet in the masa harina, shaking off any excess to ensure an even layer. Next, dip the cutlet into the beaten eggs, making sure it’s fully coated, then lift and allow excess egg to drip off. Finally, press the cutlet into the crushed tortilla chips to coat thoroughly on both sides. Transfer the coated cutlets to a clean sheet pan.
- Fry the chicken: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add two chicken cutlets and fry for about 3 minutes per side, or until the crust is a deep golden brown and the chicken is cooked through. Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Wipe out the skillet, add the remaining 1/4 cup oil, and repeat frying with the remaining chicken cutlets.
- Serve: Plate the crispy fried chicken cutlets topped with the warm or room-temperature tomato chile salsa. Garnish generously with crumbled queso cotija or queso fresco for a tangy, creamy finish. Enjoy immediately for the best crunch.
Notes
- The salsa can be prepared up to three days in advance and refrigerated to develop flavors.
- For a milder salsa, remove seeds from the chiles de árbol before cooking.
- Ensure the chicken is pounded to an even thinness to promote even cooking and tenderness.
- Crushed tortilla chips add a unique crunch and flavor; do not substitute with plain breadcrumbs for authentic taste.
- Use a neutral vegetable oil with a high smoke point for frying to avoid burning the coating.
- Serve immediately after frying for the crispiest texture, as the coating can get soggy if left too long.
Keywords: fried chicken, tortilla crust, Tex-Mex chicken, crispy chicken cutlets, masa harina chicken, chiles de árbol salsa, queso cotija, crunchy fried chicken
