Chickichanga ® Recipe

Prepare and season chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut thighs into 1/2–3/4" strips or bite-sized pieces for easy folding into the tortilla. Place chicken in a bowl and toss with lime juice, cumin, chili powder, garlic powder, salt, and black pepper until evenly coated. Let sit 10 minutes to absorb flavors.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer (work in batches if needed) and cook 4–6 minutes, stirring occasionally, until pieces are cooked through and lightly browned. Remove to a plate and let cool slightly.

Set up breading station

In a shallow bowl combine flour, cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl whisk together eggs and 2 tablespoons water to make an egg wash.

Bread the chicken

Working with cooled cooked chicken pieces, dredge each piece first in the flour mixture, then dip into the egg wash, and return briefly to the flour mixture for a light double-coating. Shake off excess and set on a rack while heating oil.

Heat oil and fry

Pour 3 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat to 350°F (175°C) — if you don't have a thermometer, oil should shimmer and a small piece of bread turns golden in ~45 seconds. Fry breaded chicken pieces in batches so oil temperature stays around 325–350°F. Fry 2–3 minutes per side until golden brown and crisp. Drain on a paper towel–lined plate.

Warm tortillas and prepare fillings

Warm the flour tortillas in a dry skillet over medium heat 15–20 seconds per side or wrap in foil and heat in a 300°F oven 10 minutes. Warm refried beans in a small saucepan until spreadable. Keep shredded cheese, lettuce, tomatoes, onions, sour cream and guacamole ready at the workstation.

Build the Chickichanga

Lay a warm tortilla flat. Spread about 1/4 cup warm refried beans down the center of the tortilla, leaving 1–1.5" border. Sprinkle 1/4 cup shredded cheese over the beans. Place 3–4 fried chicken pieces (or enough to make a 4–5 oz chicken portion) across the center. Add a line of sour cream (approx 1 tablespoon), a spoonful of diced tomatoes and some shredded lettuce and green onions. If using guacamole, add about 1–2 tablespoons.

Fold and secure

Fold the short sides of the tortilla over the filling, then fold one long side up and roll tightly to form a burrito-like package. Tuck ends under to keep shape. Repeat for remaining tortillas and filling.

Crisp the roll (optional)

For a crisp exterior like restaurant-style chimichanga, heat 1/4" of oil in a skillet over medium-high heat and seam-side down, or shallow-fry each rolled tortilla 1–2 minutes per side until golden and crisp. Alternatively, brush each roll lightly with oil and bake at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes, turning once, until crisp.

Plate and top

Place each Chickichanga on a plate. Spoon warm chili con carne (if using) over the top, or drizzle with salsa. Sprinkle with remaining shredded cheese so it melts slightly, add a dollop of sour cream and/or guacamole, scatter chopped cilantro and green onions, and serve with lime wedges on the side.

Serve

Serve immediately while hot and crisp. Provide extra salsa and lime wedges for guests to adjust flavors.