Recipe for cooking chili chicken strips

Starters and Snacks :: Warm Hor d'oeuvres

Chili Chicken Strips

1/4 C. sour cream
3/4 C. fresh salsa
1 lb. boneless, skinless chicken breasts
1 egg
4 C. Fritos
1 tsp. chili powder
3 C. canola oil

In a sm. bowl, Mix together sour cream and salsa. Refrigerate, covered, until ready to serve.

Cut chicken into approximately 24 strips. Beat egg in a shallow bowl. In another shallow bowl, crush Fritos and stir in chili powder. Dip chicken strips in egg, then coat with seasoned crushed Fritos. Refrigerate until ready to use (up to 2 days).

In a deep, heavy skillet, heat oil to 375 degrees F. Fry chicken strips a few at a time until golden brown. Drain on paper towels.

NOTE: If you don\",t have a deep-fat thermometer