Crispy Garlic Parmesan Chicken Tortilla Chips Step-by-step instructions

Before you start

Before starting, gather all ingredients and set up a workstation: one bowl for the seasoned chicken, one for the egg wash, one for the panko mixture, and a plate for the coated wedges.

Heat the oil in a deep skillet or pot to 350°F (175°C) and line a wire rack over a baking sheet for draining. Have the Parmesan and parsley ready to sprinkle on the hot chips. Prepare the dip in advance and refrigerate.

Instructions

Prep and Season

1. 1Make the Dip
   In a small bowl, whisk together the mayonnaise, sour cream, smoked paprika, garlic powder, and lemon juice until smooth. Cover and refrigerate until ready to serve.
   Look for The dip should be creamy and well combined, with a pale orange color from the paprika.
   Tip For a thinner dip, add a teaspoon of water or extra lemon juice.
2. 2Season the Chicken
   In a large bowl, combine the minced chicken, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly until the seasonings are evenly distributed throughout the meat.
   Look for The chicken should look uniformly seasoned, with no visible streaks of unseasoned meat.
   Tip Use your hands for the best mixing, but wash them immediately after handling raw chicken.
3. 3Form the Chips
   Spread the seasoned chicken mixture evenly in a thin layer over the 6 mini flour tortillas. Use a spatula or the back of a spoon to press it down gently. Stack the tortillas if needed, but keep the layer thin. Then, using a sharp knife, slice each tortilla into 4 triangular wedges, like cutting a pizza.
   Look for Each tortilla should have a thin, even coating of chicken, and each wedge should be uniform in size.
   Tip If the chicken sticks to the knife, lightly oil the blade.

At the end of this phase, you should have a creamy dip ready, seasoned chicken that's well mixed, and tortillas cut into wedges with a thin layer of chicken on each.

The kitchen should smell of garlic and smoked paprika. The wedges are ready to be coated and fried.

Coat and Fry

4. 4Coat the Wedges
   Prepare a shallow dish with the beaten egg and another with the panko breadcrumbs mixed with dried parsley. Dip each wedge into the egg wash, allowing any excess to drip off, then dredge in the panko mixture, pressing gently to adhere. Place the coated wedges on a plate.
   Look for Each wedge should be fully coated with a thin, even layer of breadcrumbs.
   Tip Use one hand for wet ingredients and the other for dry to keep the coating from clumping.
5. 5Fry the Chips
   Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F / 175°C). Carefully add the coated wedges in batches, without overcrowding, and fry for 3 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The chips should be deep golden brown and crispy, with the chicken cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a thermometer to check the oil temperature and adjust the heat to maintain it.
6. 6Drain and Season
   Using tongs, transfer the fried chips to a wire rack set over a baking sheet to drain any excess oil. While still hot, shower immediately with the freshly grated Parmesan cheese and chopped fresh parsley, so the cheese melts slightly.
   Look for The cheese should be slightly melted and clinging to the chips, with the parsley adding fresh green flecks.
   Tip Work quickly while the chips are hot so the cheese sticks.

The wedges are coated in egg and panko, then fried to a golden brown. The sizzle of the oil and the aroma of frying chicken fill the air. The chips should be crispy and cooked through, with the cheese and parsley added while they're hot.

Serve and Enjoy

7. 7Serve with Dip
   Arrange the cheesy chicken tortilla chips on a serving platter and serve immediately with the prepared smoked paprika garlic dip on the side for dipping.
   Look for The chips are crispy, golden, and topped with melted Parmesan, with a creamy dip alongside.
   Tip Serve the dip chilled or at room temperature for a refreshing contrast.

The chips are plated with the creamy dip on the side. The Parmesan is slightly melted, and the parsley adds a fresh touch. The chips are crunchy, flavorful, and ready to be dipped. Serve immediately for the best texture.

Common mistakes

One common mistake is spreading the chicken too thick, which makes the chips heavy and harder to cook through. Keep the layer thin and even. Another is overcrowding the pan—this drops the oil temperature and results in greasy, soggy chips.

Fry in batches and maintain the oil temperature. Also, don't skip the egg wash; it helps the panko adhere properly. Finally, drain the chips on a wire rack, not on paper towels, to keep them crispy.

How to tell it’s done

The chips are done when they are golden brown on both sides and the internal temperature of the chicken reaches 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of a chip to verify.

The coating should be crisp and crunchy, and the chicken should be juicy and no longer pink in the center. If you don't have a thermometer, cut into one chip—the juices should run clear.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part