How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tex-Mex Mixed Crunchy Fry?

You need 22 ingredients. The key ingredients include: vegetable oil, for frying, 3 cups all-purpose flour, 1 tablespoon ground cumin, 1 tablespoon chili powder, and more.

Is Tex-Mex Mixed Crunchy Fry suitable as soups & stews?

Yes, Tex-Mex Mixed Crunchy Fry falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Tex-Mex Mixed Crunchy Fry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Mixed Crunchy Fry Recipe

Name: Tex-Mex Mixed Crunchy Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil, for frying; 3 cups all-purpose flour; 1 tablespoon ground cumin; 1 tablespoon chili powder; 2 cups buttermilk; 2 limes, zested, then cut into wedges; 2 lbs chicken tenders; salt; black pepper; 2 -3 tablespoons chopped fresh cilantro; 1 large red onion, cut into 1/4-inch thick slices, rings separated; 1 large red bell pepper, cut into 1/4-inch rings; 1 ½ cups mayonnaise; 1 -2 chipotle pepper, finely chopped; 1 -2 tablespoon adobo sauce; 1 lime, juice of; ¾ cup red wine vinegar; ½ cup sugar; 1 small jalapeno pepper, cut in half lengthwise; salt; 2 scallions, thinly sliced; ¼ cup fresh cilantro leaves, chopped

1

Make Chipotle Mayo Dip In: in a bowl, mix the mayo, chopped chipotle peppers, adobo sauce, and lime juice until well combined; cover and keep in the refrigerator until ready to serve.

2

Make Sweet, Spicy, and Sour Dip-In: in a small saucepan, mix the vinegar, sugar, and 1/4 cup water; bring to a simmer to dissolve the sugar.

3

Once the sugar has dissolved, turn off the heat and add the jalapeno pepper and salt; the residual heat will release the jalapenos flavor into the vinegar.

4

Cool to room temperature, remove the jalapeno halves, and stir in the scallions and cilantro.

5

Make the Tex-Mex Crunchy Fry: Preheat oven to 250.

6

Preheat 1 1/2 inches vegetable oil in a high-sided large skillet over medium to med-high heat.

7

To test the oil, submerge a wooden spoon handle in the oil and see if bubbles rise out and away from ityou are good to go.

8

While the oil is heating, set up for breading right near the stove.

9

Combine the flour, cumin, and chili powder in a large wide bowl.

10

In a second large, wide bowl, mix the buttermilk and lime zest.

11

Season the chicken tenders with salt and pepper; toss them with all of the chopped cilantro.

12

Working in small batches, run the chicken tenders through the flour, shake off excess, and then coat them in the buttermilk.

13

Transfer them back to the flour and coat them thoroughly, then back into the buttermilk.

14

Dip them back into the flour for a third and final coating.

15

Carefully place the first batch in the hot oil.

16

Fry tenders 6-7 minutes, turning when the first side is golden brown.

17

Remove them from the oil to a paper-towel lined plate and immediately sprinkle with a little salt.

18

Repeat with the remaining chicken pieces.

19

Transfer them to a baking sheet and keep them warm in the oven while you fry the veggies.

20

Sprinkle the red onion rings and red bell pepper rings with a little bit of water, and toss them around a bit (the water will help the first coating of flour stick).

21

Repeat the same flour-butter, flour-buttermilk-flour process with the veggie rings.

22

Cook the veggies 4-5 minutes then drain on paper towels.

23

As you are frying and draining the veggie rings, transfer the fried items to a 2nd cookie sheet and keep them warm in the oven while you continue to fry.

24

Serve the chicken, onions, and peppers with the lime wedges and dips.

Tex-Mex Mixed Crunchy Fry

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