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How to make it

  • Combine all marinade ingredients then put half in plastic bag with chicken at marinate 2 hours.
  • Put remaining marinade in pot and cook over medium heat until reduced by half then reserve.
  • To prepare crust remove chicken breasts from marinade.
  • Add seasoned salt to flour then dredge chicken in flour shaking off most leaving light coating.
  • Whisk together eggs, club soda, pepper sauce and seasoned salt.
  • Dip each chicken breast into egg wash to coat then shake off excess.
  • Coat each evenly with tortilla chip crumbs then sauté chicken in 2 tablespoons oil until golden.
  • Combine all salsa ingredients including reduced marinade then mix gently.
  • Place each chicken breast on a serving plate and top with 1/2 cup salsa and garnish with cilantro.

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