Kickin Nacho Fried Chicken with Fresh Salsa

Kickin Nacho Fried Chicken with Fresh Salsa
  • Prep Time: 10
  • Total Time: 35
  • Servings: 4

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About this Recipe

Indulge yourself with zesty fried chicken coated in a batter of crushed tortillas chips and a fresh salsa.


1 Package Maple Leaf Prime Naturally® Chicken Thighs
.5 cup (125 mL) Mayonnaise
2 tbsp (30 mL) Chili powder, divided
2 tsp (10 mL) Cumin, divided
Salt and pepper
2 tsp (5-10 mL) Hot sauce
1 tsp (5 mL) Lime juice
1 (300 g) Bag tortillas chips, crushed to crumbs
1 tbsp (15 mL) Chopped fresh cilantro
Vegetable oil for frying
2 Tomatoes, diced
.5 Red onion, finely diced
1 Jalapeno, minced
1 Clove garlic, minced
1 tbsp (15 mL) Chopped fresh cilantro
1 tsp (5 mL) Lime juice


SCORE chicken in 2-3 places using a sharp knife. Mix together mayonnaise, 1 tbsp (15 mL) chili powder, 1 tsp (5 mL) cumin, salt, pepper, hot sauce and lime juice. Place chicken in a shallow pan and rub marinade all over the chicken. Cover and refrigerate for at least 30 minutes, up to 4 hours.

COMBINE tortilla crumbs and cilantro with remaining chili powder and cumin. Coat each piece of chicken generously with crumb mix.

PREHEAT oven to 375°F (190°C).

POUR enough oil onto a large deep skillet to reach 1-2 inches (2.5-5 cm) up the side. Heat over medium-high heat until the oil reaches 350°F (180°C) on an instant read thermometer. Reduce heat to medium to maintain temperature.

WORKING in batches, fry chicken about 2-3 minutes per side or until golden brown. Transfer chicken to a baking sheet and finish cooking in preheated oven for 10-15 minutes or until the internal temperature reaches 185°F (85°C).

MIX together all ingredients for the salsa and set aside until ready to use.

Serve chicken with salsa spooned over top.


Serve with rice and beans.

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