Best 2 Chicken Frito Chili Recipes

Craving a hearty and flavorful dish that combines the savory taste of chicken with a touch of heat? Look no further than chicken frito chili, a delectable fusion of crispy fried chicken pieces simmering in a rich and aromatic chili sauce. Experience the perfect balance of textures as you bite into tender chicken enveloped in a crisp coating, while the chili sauce tantalizes your taste buds with a symphony of spices and flavors.

Let's cook with our recipes!

FRITO CHILI CHEESY CHICKEN

Frito Chili Cheesy Chicken image

Inspiration can come to me from anywhere. This recipe basically popped into my head while I was thinking about a Tandoori Lamb dish. (Which is still in its nascent stages) I had half a bag of Fritos Chili-Cheese corn chips, a carton of plain yogurt, some cilantro and a lime. Wanted an easy chicken dish, baked, with a Mexican...

Provided by Pam Ellingson

Categories Chicken

Time 4h30m

Number Of Ingredients 22

Ingredients

2 chicken breasts, skinless and boneless, cut into strips about 1 1/2" sq by the length of the breast or use 6 to 8 skinless boneless chicken tenders
MARINADE
1 carton 6-8 oz plain yogurt
1/2 c buttermilk (can use more yogurt or add sour cream or just milk)
2 tsp chili powder
1/2 tsp of ancho, aleppo or guajillo ground pepper powder
1/2 tsp ground cumin
1/4 tsp garlic powder
3 tbsp chopped onion
1/4 c cilantro, chopped fine
1/4 tsp mexican oregano
lime zest and juice (half a lime)
1-2 tsp sweet or hot paprika (optional per your taste, for brighter color)
cayenne pepper to taste
1 tsp sugar
1/2 tsp kosher salt
COATING
2 1/2 c finely crushed frito chili cheese flavored corn chips.
1 c. panko crumbs
3/4 c hard mexican grating cheese (cotija or anejo cotija)
1/2 stick (2 oz) melted butter
lime wedges for serving/garnish

Steps:

1. In a medium bowl, mix all of the marinade ingredients. Place chicken strips/tenders in a gallon zip storage bag and pour marinade over. Zip and place in refrigerator for approximately 4 hours to marinate. (I actually let them marinate overnight)
2. When ready to bake, Preheat oven to 350 degrees. Make the crumb coating in a food processor. Grind Fritos to fine crumbs, add panko crumbs, and 1/2 c. grated cheese. Whiz together to mix. Melt butter in small microwaveable bowl for about 20-30 seconds. Turn on proceessor and add butter. Let mix well. This will be loose crumbs which will hold together if squeezed. (If you want more flavor, add some chili powder, chopped cilantro, garlic powder or onion powder to suit your taste.) Place crumbs in shallow dish for coating.
3. Remove chicken from marinade, letting any excess drip off. Then place in crumbs and coat well, pressing crumbs lightly onto chicken. Place coated chicken slightly apart on a baking pan lined with foil and sprayed with cooking spray.
4. Bake for 15 minutes, turn pieces over carefully, sprinkle with the reserved 1/4 c grated cheese and bake for 10 to 15 minutes more until brown and crusty. Test internal temp for 160 degrees to assure proper cooking.
5. Remove chicken from pan, serve with Spanish rice, refried or whole pinto beans, warm tortillas, salsa or pico de gayo and perhaps a shredded lettuce and tomato salad. Serve with Lime sections to squeeze over the chicken just before eating. Gives it a zing!

CHICKEN FRITO CHILI

Chicken Frito Chili image

Everyone loves this yummy comfort food and it's pretty easy to make. I leave out the green chiles usually my kids like it better without.

Provided by Laura Champagne

Categories Chicken

Time 1h10m

Number Of Ingredients 10

Ingredients

2 Tbsp vegetable oil
1 1/2 lb boneless skinless chicken thighs cut into 1/2 inch pieces
2 can(s) cannellini beans, drained and rinsed
1 yellow onion, diced
3 clove garlic, diced
1 Tbsp chili powder
2 c low sodium chicken broth
2 1/2 c fritos
2 c monterey jack cheese grated
7 oz can(s) chopped fire roasted green chiles

Steps:

1. Preheat oven to 350 degrees. In a large heavy bottomed pot, heat oil over medium high heat. Season chicken with salt and pepper, then brown on both sides for a total of 6 minutes. Remove to a plate.
2. To make chili, add onion, garlic and chili powder to pot, stirring; saute until tender 4 minutes. Return chicken to pot, stir in broth, green chiles and beans.
3. Bring to a boil; reduce heat to a simmer, and cook for 30 minutes over medium heat, stirring occasionally.
4. Add 1 1/2 cups fritos to bottom of a 2 quart casserole. Top with chili; remaining fritos, and cheese. Bake 15 minutes. Serve with cilantro, avacado and sour cream if desired.

Tips:

For a crispy and flavorful chicken, use a combination of flour, cornstarch, and spices for the coating.
To achieve a perfect balance of flavors, use a variety of chili peppers, such as ancho, guajillo, and pasilla, in the chili sauce.
Enhance the richness of the chili by adding some dark chocolate or coffee.
Serve the chicken frito chili with your favorite toppings, such as sour cream, cheese, and avocado, to create a delicious and satisfying meal.

Conclusion:

Chicken frito chili is a delightful fusion of crispy fried chicken and flavorful chili sauce, offering a tantalizing combination of textures and tastes. With its versatility in terms of ingredients and toppings, this dish can be easily adapted to suit your preferences. Whether you prefer mild or spicy, or enjoy it with rice or tortilla chips, chicken frito chili is sure to become a favorite in your culinary repertoire. Its bold flavors and hearty nature make it perfect for a comforting and satisfying meal that will surely impress your family and friends. So, grab your apron and give this recipe a try – you won't be disappointed!