Crunchy Tortilla Fried Chicken Cutlets

Name: Crunchy Tortilla Fried Chicken Cutlets
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 cutlets
Ingredients: 1 (28-ounce) can whole tomatoes in juice; 1/4 medium white onion, chopped (about 1/4 cup); 2 garlic cloves, peeled and smashed; 2 to 5 dried chiles de árbol, stemmed and chopped (seeded for a milder sauce); Kosher salt and freshly ground black pepper; 4 boneless, skinless chicken thighs or breasts (about 1 1/2 pounds), excess fat trimmed; 1/2 cup masa harina, preferably yellow or white; 3 large eggs; 3 cups crushed tortilla chips (about 8 ounces); 1/2 cup vegetable oil; Crumbled queso cotija or queso fresco, for serving

By Rick A. Martínez

Published June 12, 2025

Crunchy Tortilla Fried Chicken Cutlets — Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: (0)
Comments: Read comments

This dish may not exist in Mexico, but its heart is unmistakably Mexican. It celebrates three beloved staples of the cuisine: corn masa, fiery salsa and Milanesa-style fried cutlets. Here, chicken cutlets are coated in a crisp, golden crust made from masa harina and crushed tortilla chips and pan-fried until deeply crunchy. A smoky, just-spicy-enough salsa made with tomatoes and chiles de árbol adds brightness and bite, while a shower of queso cotija brings the salty finish. It’s comfort food rooted in tradition, but reimagined for an easy weeknight meal.

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Ingredients

Yield:4 cutlets

1(28-ounce) can whole tomatoes in juice
¼medium white onion, chopped (about ¼ cup)
2garlic cloves, peeled and smashed
2 to 5dried chiles de árbol, stemmed and chopped (seeded for a milder sauce)
Kosher salt and freshly ground black pepper
4boneless, skinless chicken thighs or breasts (about 1½ pounds), excess fat trimmed
½cup masa harina, preferably yellow or white
3large eggs
3cups crushed tortilla chips (about 8 ounces)
½cup vegetable oil
Crumbled queso cotija or queso fresco, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the salsa: In a medium saucepan, combine tomatoes and their juice, onion, garlic and chiles de árbol and bring to a boil. Cover, reduce heat to maintain a simmer and cook until the tomatoes are very soft and are beginning to fall apart, about 10 minutes.
Step 2
Using a potato masher, smash and grind the tomato mixture until a chunky but pourable salsa forms. (Alternatively, use a blender and puree on low speed, until the salsa is almost smooth but some pieces remain.) Transfer to a medium bowl and season with salt to taste. (Salsa can be made 3 days ahead and stored in the refrigerator.)
Step 3
Place a chicken thigh between two sheets of plastic wrap and pound to a ¼-inch thickness. Unwrap and set aside on a sheet pan. Repeat with the remaining thighs, then season both sides with salt and pepper.
Step 4
Add the masa harina to a shallow bowl (a pie plate works well). Place the eggs in another shallow bowl and beat to combine. Place the crushed tortilla chips in a third shallow bowl. Season the masa harina and eggs with salt and pepper.
Step 5
Working with one thigh at a time, dredge chicken in the masa harina, shaking off any excess and making sure both sides are well coated. Transfer to the bowl with the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add the thigh to the crushed chips, pressing it into the crumbs on both sides to adhere, then transfer the chicken to a sheet pan.
Step 6
In a large skillet, heat ¼ cup oil over medium-high. Add 2 thighs to the pan and fry until the coating is deep golden brown and the chicken is just cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining ¼ cup oil and chicken.
Step 7
Serve fried chicken topped with warm or room-temperature salsa and the queso cotija.