December 7, 2016

Tex-Mex Chicken Crunchies

1/2 c. Bisquick® all-purpose baking mix
1 large egg
1/2 c. enchilada sauce
2 c. crushed spicy tortilla chips
1/4 c. minced fresh cilantro
6 skinned, boned chicken breast halves, cut into 1½-inch pieces
1 c. vegetable oil
ranch dressing
barbeque sauce

Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in separate shallow dish. Dredge chicken pieces in baking mix; dip in egg mixture and dredge in crumb mixture. Cover chicken and chill 30 minutes. Pour oil into a large skillet; heat to 375°.  Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve with ranch dressing or barbecue sauce. Serves 8-10.

Marie Rizzio, Interlochen