Recipe

South of the Border Oven-Fried Chicken
South of the Border Oven-Fried Chicken

Prep Time

25 minutes

Cook Time

45 minutes

Total Time

20 minutes

Servings

4 people

“What makes this recipe Mexican-inspired is the chili-lime marinade and the unique coating of crushed corn tortilla chips.” – Simply Gluten Free Magazine

  • Ingredients

  • Instructions

    1. Pour the salsa into a large food storage bag. Add the chicken thighs and make sure the salsa marinade coats the chicken completely, adding more salsa if needed. Let marinate either at room temperature for 20 minutes or in the refrigerator for up to 4 hours. If refrigerated, let it come to room temperature before cooking. Discard the salsa used as marinade.
    2. When ready to cook, preheat the oven to 400 degrees. Place a wire rack on a baking sheet and spray the rack with gluten-free nonstick cooking spray.
    3. Grind the tortilla chips into fine crumbs in a food processor or by putting in a food storage bag and rolling with a rolling pin. Place in a shallow bowl. Beat the egg with a teaspoon of water in a second shallow bowl. Put the flour in a third bowl and season with a pinch of salt and pepper.
    4. Dredge each thigh first into the flour, then the egg, and finally in the Xochitl chips, making sure to coat well and press the Xochitl chips firmly onto the chicken. 
    5. Place on the wire rack/baking sheet, spray with additional cooking spray, and bake for 45 minutes or until they reach an internal temperature of 165 degrees. Serve with a side of additional Xochitl Chipotle Salsa.

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