FRITO CHILI CHEESY CHICKEN

Frito Chili Cheesy Chicken image

Provided by Pam Ellingson

Categories Chicken

Time 4h30m

Number Of Ingredients 22

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2 chicken breasts, skinless and boneless, cut into strips about 1 1/2" sq by the length of the breast or use 6 to 8 skinless boneless chicken tenders
MARINADE
1 carton 6-8 oz plain yogurt
1/2 c buttermilk (can use more yogurt or add sour cream or just milk)
2 tsp chili powder
1/2 tsp of ancho, aleppo or guajillo ground pepper powder
1/2 tsp ground cumin
1/4 tsp garlic powder
3 tbsp chopped onion
1/4 c cilantro, chopped fine
1/4 tsp mexican oregano
lime zest and juice (half a lime)
1-2 tsp sweet or hot paprika (optional per your taste, for brighter color)
cayenne pepper to taste
1 tsp sugar
1/2 tsp kosher salt
COATING
2 1/2 c finely crushed frito chili cheese flavored corn chips.
1 c. panko crumbs
3/4 c hard mexican grating cheese (cotija or anejo cotija)
1/2 stick (2 oz) melted butter
lime wedges for serving/garnish

Steps:

1. In a medium bowl, mix all of the marinade ingredients. Place chicken strips/tenders in a gallon zip storage bag and pour marinade over. Zip and place in refrigerator for approximately 4 hours to marinate. (I actually let them marinate overnight)
2. When ready to bake, Preheat oven to 350 degrees. Make the crumb coating in a food processor. Grind Fritos to fine crumbs, add panko crumbs, and 1/2 c. grated cheese. Whiz together to mix. Melt butter in small microwaveable bowl for about 20-30 seconds. Turn on proceessor and add butter. Let mix well. This will be loose crumbs which will hold together if squeezed. (If you want more flavor, add some chili powder, chopped cilantro, garlic powder or onion powder to suit your taste.) Place crumbs in shallow dish for coating.
3. Remove chicken from marinade, letting any excess drip off. Then place in crumbs and coat well, pressing crumbs lightly onto chicken. Place coated chicken slightly apart on a baking pan lined with foil and sprayed with cooking spray.
4. Bake for 15 minutes, turn pieces over carefully, sprinkle with the reserved 1/4 c grated cheese and bake for 10 to 15 minutes more until brown and crusty. Test internal temp for 160 degrees to assure proper cooking.
5. Remove chicken from pan, serve with Spanish rice, refried or whole pinto beans, warm tortillas, salsa or pico de gayo and perhaps a shredded lettuce and tomato salad. Serve with Lime sections to squeeze over the chicken just before eating. Gives it a zing!