Crispy Cheesy Tortilla Chip Pan Fried Chicken
Transform your weeknight dinner routine with this irresistible recipe for Crispy Cheesy Tortilla Chip Pan Fried Chicken! Juicy, tender chicken breasts are coated with a crave-worthy crust made from crushed tortilla chips, shredded Parmesan, and cheddar cheeses, delivering the ultimate crispy and cheesy bite. A perfect marriage of bold flavors, this dish gets its punch from a seasoning blend of garlic powder, paprika, and black pepper, while the golden, pan-fried finish adds restaurant-quality appeal. Quick and easy to prepare in under 40 minutes, this meal pairs beautifully with fresh salads, roasted veggies, or creamy dipping sauces. Perfect for family dinners or casual get-togethers, this tortilla chip-crusted chicken is guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 cups tortilla chips
- 0.5 cups shredded Parmesan cheese
- 0.5 cups shredded cheddar cheese
- 0.5 cups all-purpose flour
- 2 pieces large eggs
- 2 tbsp milk
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cups vegetable oil
Instructions
Place the tortilla chips in a food processor and pulse until they are finely crushed. Alternatively, place the chips in a resealable bag and crush them with a rolling pin. Transfer the crushed chips to a shallow dish.
In another shallow dish, combine the shredded Parmesan and cheddar cheeses.
In a separate shallow dish, whisk together the all-purpose flour, garlic powder, paprika, salt, and black pepper.
In a bowl, whisk the eggs with the milk until well combined.
Using a meat mallet, lightly pound the chicken breasts to an even thickness, about 1/2 inch. This ensures even cooking.
Dredge each chicken breast in the flour mixture, ensuring it is fully coated. Shake off excess flour.
Dip the floured chicken breast into the egg mixture, allowing the excess to drip off.
Press the chicken into the shredded cheese mixture, coating evenly.
Finally, press the chicken breast into the crushed tortilla chips, ensuring both sides are well coated.
Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot but not smoking.
Working in batches, place the coated chicken breasts into the skillet. Cook for 5-7 minutes on each side, or until the chicken is golden brown, crispy, and fully cooked through (internal temperature of 165°F/74°C).
Transfer cooked chicken to a wire rack or a plate lined with paper towels to cool slightly and remove excess oil.
Serve immediately with your favorite dipping sauce or sides such as a salad, rice, or roasted vegetables.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.4 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 379 mg | 29% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
