Ingredients
- For the Seasoned Bread Crumbs:
- 2 large, boneless chicken breasts (butterflied and pounded thin)
- 2 cups of homemade or store-bought seasoned bread crumbs
- 1 cup flour, seasoned with salt and pepper
- 2 eggs, whisked
- Tapatio hot sauce or your favorite...
- 1 cup annatto oil
- 1 cup olive oil
- 1 large roll, Mexican bolillo or French bread, about 3 cups
- 1 tsp. salt
- 1 tsp. fresh cracked pepper
- 1 tsp. granulated garlic
- 2 tsp. dried cilantro
- 1 tsp. crushed jalapeño or red pepper flakes
- 1/2 tsp. Bijol seasoning (sold in Latino food stores)
Preparation
Step 1
1. Start by setting up your breading station. Combine all bread crumb ingredients in a food processor and process on high for 20 to 30 seconds. (Use right away, or store in plastic freezer bags in your freezer. Great for any recipe that requires breading!)
2. In one dish, combine the pounded out pieces of chicken and coat with enough hot sauce to cover chicken, set aside. Dish 2, add the flour with 1 tsp. salt and 1 tsp. pepper. Dish 3, 2 eggs, whisked and dish 4, seasoned bread crumbs.
3. Combine the olive oil and annatto oil in a large, heavy skillet. Heat to medium heat. While that oil is heating, preheat oven to 250ºF and prepare a cookie sheet, topped with a metal cooling rack.
4. After oil has warmed up to at least 365ºF, one at a time, dip chicken in the flour, then egg, then bread crumbs. Carefully lay into hot oil. Cook for 3 minutes per side or until golden brown. Transfer the chicken onto metal cooling rack with cookie sheet to catch any dripping oil, and keep warm in the oven. Repeat until all chicken is cooked.
5. Serve as-is with rice, beans, salsa and warm tortillas for making tacos ... or you can change it up and top a fresh salad with the sliced chicken.