Chili Chicken Strips
1/4 cup sour cream
3/4 cup fresh salsa
1 pound boneless, skinless chicken breasts
4 cup Fritos
1 teaspoon chili powder
3 cups vegetable oil
In a small bowl, combine 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, drop a 1-inch cube of bread in the oil. If it turns golden brown in 1 minute, the oil is hot enough.
Serve hot with creamy salsa.