High-Protein Takis Chicken Chicharrón Chips
47Min
4Servings
425Cal
MediumLevel
#high-protein#crispy#spicy#chicken#takis#chicharron
Equipment
knife
cutting board
bowl
frying pan
stove
tongs
plate
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
600 g
Takis chips (spicy)
150 g
all-purpose flour
120 g
large egg (beaten)
2 piece
olive oil
30 ml
Instructions
1
Prepare Ingredients
Cut chicken into thin strips and crush Takis chips into fine crumbs.
10 min
Chicken strips should be about 1 cm thick for even coating
2
Set Up Breading Station
Prepare three separate bowls: flour, beaten eggs, and crushed Takis chips.
5 min
3
Coat Chicken Strips
Dredge each chicken strip in flour, dip in beaten egg, then coat thoroughly with crushed Takis chips.
10 min
Press the Takis crumbs firmly onto chicken for better adhesion
4
Fry Chicken Chips
Heat oil in pan and fry coated chicken strips until golden and crispy, about 3-4 minutes per side.
20 minMedium-high heattimer 4 min
Work in batches to avoid overcrowding the pan
5
Drain and Serve
Remove chicken from pan and place on paper towels to drain excess oil. Serve hot.
2 min
Original recipe
Storage
Fridge: 2 days
Reheat: Oven at 180°C for 8-10 minutes to restore crispiness
Best enjoyed fresh. Reheating in oven helps maintain crunchiness.
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