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Tortilla Fried Chicken Stuffed Pita

by Chef Kenny Minor


From his book: From My Plate To Yours: Lunch Fix.



2 boneless, skinless chicken breasts, cut

in half lengthwise and crosswise into

bite size pieces (about 8 pieces each for a total of 16)

2 1/2 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. cumin

1/2 tsp. cinnamon

Kosher salt and fresh ground

black pepper (1/2 tsp for both)

Vegetable oil, for frying (cup and a half)

1/2 cup all-purpose flour

2 eggs

4-5 cups tortilla chips

For the Pita Sandwich:

2/3 cup Chipotle Bacon Mayo (recipe link here)

or your favorite dipping sauce

4 whole wheat pitas with pockets

4 cups mixed salad greens

1/3 cup pickled red onion, sliced

1 large tomato, cut into 4 wedges,

then cut in half


  • Place the chicken pieces in large plastic resealable bag; add 1tsp. olive oil, garlic powder, cumin, cinnamon and light salt, and pepper. Seal the bag and shake to coat the chicken.
  • Heat about 2 inches of vegetable oil in a skillet over medium-high heat until the oil is hot and shimmering.
  • In a small bowl or shallow dish, season flour with salt and pepper, beat the eggs in another shallow dish to create an egg wash.
  • In a third shallow dish, crush the tortilla chips by hand. Don’t worry about making them too fine, having various sizes adds lots of texture. (Note: test the cooking oil with one corn chip, it should sizzle immediately)
  • Carefully place the chicken pieces in the skillet and fry until golden brown, flip only once, about 5 minutes total.
  • Using a slotted spatula, transfer the chicken to a plate lined with paper towels. Cook in batches until all the chicken has been cooked.
  • BRING IT TOGETHER: Slice open pitas and stuff each evenly with the salad greens, onions, and tomatoes; top with chicken (about 4 pieces for each pocket), and drizzle with chipotle dressing or dipping sauce of your choice and serve.

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