Garlic Parmesan Chicken Tortilla Chips

Ingredients

• 1 lb Minced chicken
• Salt (To taste, for the chicken)
• 1 tsp Black pepper (For the chicken)
• 1 tsp Garlic powder (For the chicken)
• 0.5 tsp Onion powder (For the chicken)
• 1 tsp Smoked paprika powder (For the chicken)
• 2 Eggs (For the egg mixture)
• Salt (To taste, for the egg mixture)
• 0.333 tsp Black pepper (For the egg mixture)
• 0.5 tsp Smoked paprika powder (For the egg mixture)
• 0.5 tsp Garlic powder (For the egg mixture)
• 1 cup Panko bread crumbs
• 1 tbsp Dried parsley (For the bread crumbs)
• 6 Mini flour tortillas (For assembly)
• 1 cup Parmesan cheese (Freshly grated; for assembly)
• 1 tbsp Fresh parsley (Chopped, for garnish)
• Oil (For frying; use enough to cover at least half the pieces)
• 0.5 cup Mayonnaise (For the sauce)
• 1 tbsp Sour cream (For the sauce)
• Salt (To taste, for the sauce)
• 1 tbsp Smoked paprika powder (For the sauce)
• 1 tsp Garlic powder (For the sauce)
• 0.5 tsp Black pepper (For the sauce)
• Lemon juice (A squeeze of fresh lemon juice, for the sauce)

Steps

1. 1

   In a medium bowl, combine the minced chicken, salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix thoroughly until the spices are evenly incorporated throughout the chicken.

2. 2

   In a small bowl, whisk together the eggs, salt, black pepper, smoked paprika, and garlic powder to make the egg mixture.

3. 3

   In a separate shallow bowl, combine the panko bread crumbs and dried parsley.

4. 4

   Lay out the six mini flour tortillas and divide the seasoned minced chicken evenly among them. Spread the chicken flat across the surface of each tortilla.

5. 5

   Carefully cut each tortilla into four bite-sized squares or triangles.

6. 6

   Dip each tortilla piece first into the egg mixture, allowing excess to drip off, then coat it thoroughly in the panko mixture.

7. 7

   Heat oil in a deep pan or skillet over medium-high heat, using enough oil to cover at least half of the pieces.

8. 8

   Working in batches, fry the breaded chicken tortilla pieces until golden brown and crispy, about 2–3 minutes per side.

9. 9

   Remove the fried pieces and drain them on a wire rack.

10. 10

    While the pieces are still warm, sprinkle them with the freshly grated Parmesan cheese.

11. 11

    Garnish the tortilla chips with the chopped fresh parsley.

12. 12

    In a bowl, whisk together the mayonnaise, sour cream, smoked paprika, garlic powder, black pepper, salt, and a squeeze of fresh lemon juice. Adjust the seasoning to taste.

Notes

The source does not specify the exact amount of frying oil or lemon juice. Fry in batches as stated so the pieces cook evenly. The source does not provide a target oil temperature.

Nutrition per serving

• appetizer
• chicken
• fried
• crispy
• quick meal
• party food
• dipping sauce