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BROKEN TORTILLA CHIPS
Level 2
Fried Pollo Mexicano
- a Marlene Samuels creation -
Summertime barbecues are always featuring plenty of taco chips and salsa to go around, and then some. The problem is all those broken taco and tortilla chips at the bottom of the serving bowl. So here's how you can make tasty good use of those ill-fated chips and the salsa. First we suggest marinating the chicken in buttermilk, and then rolling it in finely ground chips (any flavor) with Mexican-inspired spices like cumin, chili, cayenne and oregano. The buttermilk tenderizes the chicken slowly, breaking down the fat and drawing the blood out. You’ll also discover that your chicken will not only have a more tender texture, but it’ll cook faster as well!
The next step is deep frying your chicken in oil, or if you are averse to frying, trying our oven-baked treatment. Besides coming out crispier and crunchier than ordinary fried chicken, Fried Pollo Mexicano never looks like ordinary fried chicken because of the different colored and flavored chips! Cilantro-lemon chips will lend a subtle cilantro-lemony kick. And black pepper jack tortilla chips will give your thighs, drumsticks and wings a nice black (diablo) finish.
The Fry-in-Oil Method
Serves 4-6
- 2 lbs. chicken thighs, drumsticks or wings
2 cups buttermilk
1 Tbs. plain yogurt (preferably Greek)
2 Tbsp. ground cumin
2 Tbsp. chili or taco powder
1 Tbsp. dried oregano<
½ tsp. cayenne pepper
1 Tbsp. salt
2 cups taco chips, broken
3 Tbsp. grapeseed or canola oil*
- *these oils tolerate high heat without smoking or burning
- Wash chicken pieces and pat dry.
- In a deep bowl, combine buttermilk and yogurt whisking well.
- Place chicken pieces into buttermilk mixture, turning to coat, leaving it to marinate.
- In the bowl of a food processor, place the chips and all seasonings except salt, pulsing until very finely ground
- Strain chicken, and season with salt.
- Pour ground mixture onto a plate, and roll chicken pieces in crumbs coating evenly.
- In a skillet large enough to hold all the chicken pieces, heat oil until hot but not smoking.
- Place pieces into oil and cook on medium until chicken begins to brown. Turn and continue cooking until chicken is evenly browned on all sides.
- Drain on paper towel.
The Oven-Baked Treatment
Serves 4-6
- 2 lbs. chicken thighs, drumsticks or wings
2 cups buttermilk
1 Tbs. plain yogurt (preferably Greek)
2 Tbsp. ground cumin
2 Tbsp. chili or taco powder
1 Tbsp. dried oregano<
½ tsp. cayenne pepper
1 Tbsp. salt
2 cups taco chips, broken
1 Tbsp. grapeseed or canola oil*
- *these oils tolerate high heat without smoking or burning
- Preheat oven to 375°.
- Wash chicken pieces and pat dry.
- In a deep bowl, combine buttermilk and yogurt whisking well.
- Place chicken pieces into buttermilk mixture, turning to coat, leaving it to marinate.
- In the bowl of a food processor, place the chips and all seasonings except salt, pulsing until very finely ground
- Strain chicken, and season with salt.
- Pour ground mixture onto a plate, and roll chicken pieces in crumbs coating evenly.
- Pour oil into a shallow oven proof baking dish. Using a paper towel, spread oil evenly in the dish. Arrange chicken pieces in a single layer. Bake for approximately 45 minutes or until browned and crispy.
Serving suggestion: Fried Pollo Mexicana is wonderful served hot and crispy with a dollop of salsa. Or as an alternative, try chili sauce and a dollop of sour cream. Yellow rice and beans are a great side dish. For added kick, double the quantity of cayenne pepper.
