This is a Martha Stewart recipe.
- 10 corn tortillas roughly torn
- Salt and pepper
- 1/4 cup flour
- 1 cup buttermilk
- 1 1/2 pounds of chicken, cut into smaller pieces
- 2 cups vegetable oil
- In a food processor, pulse the tortillas until they resemble coarse meal. Season with salt and pepper and transfer to medium bowl. Put the flour in one bowl and the buttermilk in another. Dredge chicken in flour, coat in buttermilk then dredge in corn tortilla crumbs.
- Heat oil in large skillet. Cook chicken in batches until crust is golden and chicken is cooked through.
Verdict: In trying this recipe I have learned that I do not like corn tortillas. The chicken pieces were nice and crunchy, but they just weren’t for me.