Armadillo Eggs Recipe
Four chicken tenders stuffed with Pepper Jack cheese and jalapeno wrapped in bacon and fried. Served with ranch.
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Ingredients
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Main Ingredients
For Frying
For Serving
Method
Preparation
- 1
Prep the Chicken
Take the chicken tenders and gently pound them to an even thickness using a meat mallet. This will help them cook evenly.
- 2
Prepare the Filling
Slice the Pepper Jack cheese into strips and finely chop the jalapeños, removing the seeds for less heat if desired.
- 3
Stuff the Chicken
Place a strip of Pepper Jack cheese and a few jalapeño pieces on each chicken tender. Roll the chicken around the filling and secure with toothpicks if necessary.
Wrapping
- 4
Wrap in Bacon
Wrap each stuffed chicken tender with 3 slices of bacon, ensuring the filling is completely encased. Secure the ends of the bacon with toothpicks if needed.
Breading and Frying
- 5
- 6
Coat in Egg
Dip the floured chicken tender into the beaten eggs, ensuring it’s fully coated.
- 7
Coat in Breadcrumbs
Finally, coat the chicken tender in breadcrumbs, pressing gently to adhere.
- 8
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 9
Fry the Egg
Carefully place the breaded chicken tenders in the hot oil, cooking for about 4-5 minutes on each side or until they are golden brown and cooked through.
- 10
Drain
Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain excess oil.
Serving
- 11
Serve with Ranch
Serve the Armadillo Eggs hot with a side of ranch dressing for dipping.