The lively Mexican flavors in in this crispy coating make it a good match for a cold beer.
These crumbs are coarser than your average breadcrumbs, so it takes a little extra force to get them to adhere. My method is to pat a healthy amount of breadcrumbs on top of the chicken and then use the heel of my hand and a firm rotating motion to press the crumbs onto the chicken. Don’t shake off the excess when transferring the breasts to the baking sheet; you want to keep as many crumbs on the chicken as possible.
Make Ahead Tips
Make the crumbs ahead. They’ll keep for up to three days in a container at room temperature. Or if you want to whip a few batches of crumbs, you can store them in a zip-top bag in your freezer for a couple of months.
Marinate ahead: You can pound the chicken and immerse it in a sticky flavor bath the day before you cook it. The results will be excellent because the flavors really sink into the meat.
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very delicious so 5 stars for taste. but i'm giving lower rating because i thought prep work was a bit tedious and took longer than i'd like for a weeknight. Still we really enjoyed it and may make it again.
We just loved this recipe. Makes bake chicken really special. Easy to make gluten free just use gluten free panko and corn tortillas.I marinaded for a couple of hours but would be nice to marinade it longer.
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