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This recipe comes from Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Américas in Houston. Delicious, Quick Side Dishes Amazing Chicken Recipes

Chef Michael Cordúa
Michael Cordúa
July 2001

Gallery

Credit: © James Baigrie

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.

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  • In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.

  • Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.

Serve With

Tomato salad.

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