Hey there my friend 👋. If you love crispy tortilla-crusted chicken with a tangy, slightly spicy salsa verde, you are in for a treat. This recipe gives you a crunchy, juicy chicken with a flavor-packed green sauce that takes it to another level.
And the best part? It is easy to make. I am talking about simple ingredients and minimal effort. You are going to love this.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Baking sheet
- Parchment paper
- Mixing bowls
- Food processor or blender
- Measuring cups and spoons
- Whisk
- Knife and cutting board
- Large skillet
- Tongs
Important Info
- Servings: 4 servings
- Estimated Cost to make this recipe: Around $12-$15, depending on ingredient prices
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: About 450 kcal
- Cook method: Baking
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Mexican-inspired
- Diets: LowLactoseDiet
How to Make Tortilla Chicken with Salsa Verde
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Chicken:
- 2 large chicken breasts, halved lengthwise
- 1 cup crushed tortilla chips
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
For the Salsa Verde:
- 6 tomatillos, husked and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped (remove seeds for less heat)
- ½ cup fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt
- 1 tablespoon olive oil
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative Option |
|---|---|
| Tortilla chips | Panko breadcrumbs |
| Tomatillos | Green tomatoes + 1 teaspoon lime juice |
| Jalapeño | Serrano pepper (for more heat) or green bell pepper (for mild) |
| Cilantro | Parsley |
| All-purpose flour | Cornstarch |
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the chicken breasts with salt, black pepper, paprika, and garlic powder.
- Place the flour in one bowl. In another bowl, whisk the egg with milk. In a third bowl, add the crushed tortilla chips.
- Dredge each chicken piece in the flour, then dip in the egg mixture, and finally coat with crushed tortilla chips. Press lightly so the crumbs stick.
- Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes or until golden and cooked through.
- While the chicken is baking, heat olive oil in a skillet over medium heat. Add chopped onions, garlic, and jalapeño, and sauté for 2 minutes.
- Add tomatillos and cook for 5 minutes until softened.
- Transfer the mixture to a blender. Add cilantro, lime juice, and salt. Blend until smooth.
- Serve the crispy tortilla chicken with the fresh salsa verde on top.
Helpful Tips
- For extra crispiness, toast the crushed tortilla chips before coating the chicken.
- Let the chicken rest for 5 minutes after baking. This helps retain the juices.
- If your salsa verde is too thick, add a little water to thin it out.
- Want a smoky flavor? Roast the tomatillos before blending.
- Use a meat thermometer to check the chicken. It should read 165°F (75°C) at the thickest part.
What to Serve with Tortilla Chicken with Salsa Verde
This dish goes well with:
- Mexican rice
- Black beans
- Fresh avocado slices
- Corn on the cob
- A side of sour cream
How Do You Serve the Recipe?
For the best experience, serve this on a warm plate with a generous drizzle of salsa verde. If you want to go extra, add a dollop of sour cream or a sprinkle of crumbled queso fresco.
Where Do You Serve This Recipe the Most?
This is a great meal for weeknight dinners, family gatherings, or even meal prep for the week. It is also a hit at game nights because it pairs well with snacks and drinks.
Storage
Short-Term Storage (Room Temperature)
- If serving later the same day, keep the baked chicken on a wire rack to maintain crispiness.
- Do not leave it out for more than 2 hours.
Refrigeration
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes to keep it crispy.
- Salsa verde can be stored in a sealed jar in the fridge for up to 5 days.
Freezing
- Freeze the baked chicken in a freezer-safe bag for up to 2 months.
- To reheat, bake at 375°F (190°C) for 15 minutes.
- Salsa verde can be frozen in ice cube trays, then stored in a freezer bag for up to 3 months.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can use boneless chicken thighs. They might take a few minutes longer to cook, but they will be juicier.
Is this kid-friendly?
Yes, kids will love the crispy tortilla coating. If they do not like spicy food, leave out the jalapeño in the salsa.
Can I make this in an air fryer?
Yes, cook the coated chicken at 375°F (190°C) for 12-15 minutes, flipping halfway through.
What can I use instead of tortilla chips?
Panko breadcrumbs or crushed cornflakes work well as a substitute.
Can I make the salsa verde ahead of time?
Yes, you can make it up to 5 days in advance and store it in the fridge. Just give it a stir before serving.
Meta Description
Tortilla chicken with salsa verde recipe gives you crispy, juicy chicken with a zesty green sauce. Easy, flavorful, and ready in 35 minutes.