Ingredients
For the chicken
1 lb minced chicken
Salt to taste
1 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika powder
Egg mixture:
2 eggs
Salt to taste
1/3 tsp black pepper
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
For the bread crumbs:
1 cup panko bread crumbs
1 tbsp dried parsley
To assemble:
6 mini flour tortillas
1 cup Parmesan cheese , freshly grated
1 tbsp parsley, chopped
Oil for frying
For the sauce
1/2 cup mayonnaise
1 tbsp sour cream
Salt to taste
1 tbsp smoked paprika powder
1 tsp garlic powder
1/2 tsp black pepper
Squeezed of lemon juice
Method:
In a medium bowl, combine minced chicken, salt, black pepper, garlic powder, onion powder, and smoked paprika.
Mix thoroughly until all spices are evenly incorporated.
In a small bowl, whisk together eggs, salt, black pepper, and smoked paprika to create the egg wash. In another shallow bowl, combine panko breadcrumbs and dried parsley.
Lay out the mini tortillas and divide the seasoned minced chicken evenly among them. Spread it flat across the surface of each tortilla. Carefully cut each tortilla into four bite-sized squares or triangles. Dip each piece first into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.
Heat oil in a deep pan or skillet over medium-high heat (enough to cover at least half the pieces). Fry the breaded chicken tortilla pieces in batches until golden brown and crispy, about 2–3 minutes per side.
Remove and drain on wire rack. While still warm, sprinkle each piece with freshly grated Parmesan cheese.
Garnish with chopped fresh parsley.
In a bowl, whisk together mayonnaise, sour cream, smoked paprika, garlic powder, black pepper, salt, and a squeeze of fresh lemon juice. Adjust seasoning to taste.