Crispy Chicken Tortilla Bites
Directions
- 1Add the chicken to a food processor and blend until finely ground.
- 2Season with a pinch of salt and black pepper, then mix well.
- 3In a bowl, whisk together the egg, flour, water, baking powder, salt, garlic powder, black pepper, and optional spices until the batter is smooth.
- 4Spread the chicken mixture evenly over the tortilla, covering the entire surface.
- 5Cut the tortilla into small wedges or triangles, depending on the size you prefer.
- 6Dip each wedge into the batter, making sure it is fully coated.
- 7Press each coated piece into the panko or crushed cornflakes to create a crunchy crust.
- 8Heat oil in a pan over medium heat until hot.
- 9Fry the tortilla bites on both sides until golden and crispy.
- 10Remove and place on paper towels to drain excess oil.
- 11Serve warm with your favorite dipping sauce.
Ingredients
- 1 tortilla wrap
- 270 g chicken breast finely processed or ground
- 0.16 teaspoon salt
- 0.08 teaspoon black pepper a tiny pinch
- 1 egg
- 1.33 tablespoons flour
- 35 ml water
- 0.66 teaspoon baking powder
- 0.16 teaspoon salt
- 0.16 teaspoon garlic powder
- 0.125 teaspoon black pepper
- pinch chili powder
- pinch chili flakes
- 0.66 cup panko or crushed cornflakes ≈ 130 ml
- Oil enough to cover the base of your pan
Equipment
food processorbowlpanpaper towels
Tips
- Crushed cornflakes create an ultra-crunchy coating that stays crisp even after frying.
- Perfect for dipping with garlic mayo, spicy sauces, ranch, or any dip you love.
- Explore different spice variations for a customized flavor.
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