deep

Crispy fried chicken

kg Chicken thigh,

Tbsp Moroccan seasoning

Paprika

Salt

Buttermilk (Main)

Flour

Cornflour

Oil,

bowl Aioli, to serve

Into a large bowl place the chicken. Sprinkle over the Moroccan seasoning, paprika and salt. Mix well and set aside for 2 hours.

Whisk together the egg and buttermilk. Combine the flour, cornflour and salt in a bowl. Dip the chicken pieces in the egg mixture then flour and place on to a tray.

Fill a deep pot half way with oil and heat to a medium heat. Cook the chicken in batches until crisp and golden. If you have left the bones in some pieces they will take longer to cook or finish them off in the oven for 10 minutes.

Serve the chicken hot with a side salad and aioli.

You can make restaurant favorites like these Mexican egg rolls at home with Old El Paso™! This copycat version of Chili’s® Southwestern Egg Rolls recipe is loaded with cooked chicken, veggies and cheese and served with an easy avocado ranch sauce. Our copycat recipe takes just 45 minutes and is made all the more delicious with Old El Paso™ Shredded Mexican Style 4 Cheese Blend, Old El Paso™ Original Taco Seasoning Mix and Old El Paso™ Flour Tortillas for Burritos. Craving Southwest-style egg rolls? Don't wait to be seated; enjoy this appetizer right from your dinner table for the complete "fakeaway" experience.

Copycat Chili's® Southwestern Egg Rolls

ranch dressing

avocado

vegetable oil

chicken

baby spinach leaves

black beans (from 15-oz can), drained, rinsed

red bell pepper

egg, beaten

water

wooden toothpicks

In medium bowl, beat ranch dressing and mashed avocado with whisk until smooth.

In deep fryer or 3-quart heavy-bottomed pot, heat oil to 350°F. In medium bowl, mix chicken, spinach, cheese, beans, corn, bell pepper and seasoning mix.

Place tortillas on work surface. In small bowl, mix egg and water. Spoon slightly less than 1/2 cup of the chicken mixture in line across center of each tortilla, leaving 1-inch border on edges. For each tortilla, fold sides in, overlapping to enclose filling. Roll up from bottom of tortilla. Brush inside of top edge of tortilla with egg wash, then secure each egg roll with a toothpick.

Place egg rolls in batches in preheated oil. Fry 2 to 3 minutes or until lightly brown on bottom, then use tongs to turn egg rolls; fry 2 to 3 minutes longer or until lightly brown all over and cooked through (at least 165°F in center). Drain on paper towel-lined cookie sheet 2 to 3 minutes or until cool enough to handle.

Transfer egg rolls to cutting board. Carefully remove toothpicks, and discard. Cut in half on the bias, and transfer to serving platter. Serve with avocado ranch dip.

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Crispy fried chicken

Copycat Chili's® Southwestern Egg R...

Top 2 deep recipes from across the web

The most viewed deep recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy fried chicken

Copycat Chili's® Southwestern Egg R...

The most viewed deep recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine