Chickamauga Chicken

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Chickamauga ChickenChickamauga Chicken this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.

Ingredients of Chickamauga Chicken
4 ea Corn tortillas sliced as directed
1 teaspoon Salt
3 ounce Ranch dressing
1 ounce Bbq sauce
1/4 teaspoon Black pepper ground
1/2 teaspoon Salt
1/4 teaspoon Red pepper ground
1 teaspoon Paprika smoked if available
3/4 teaspoon Cumin
1/4 teaspoon Onion powder
4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin
1/2 cup Cheese shredded, (like mexican blend)
2 ounce Black olives sliced
2 ea Green onion julienned sliced

Method of Chickamauga Chicken
Cut a tortilla in half and place halves on top of each other. Then slice into 1/4" slices sideways into strips (your final pieces should be 1/4" thick by 2-3"). Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4" deep. Fry the tortilla pieces in batches until all are golden brown.

Set aside on a paper towel on a plate. Season each batch with a little salt. I like to use a mix of blue and yellow tortillas if possible.

Mix the "mauga sauce" by combining ranch dressing & bbq sauce together and set aside.
You can do this on the grill or indoors.

Live Fire/Grill Instructions:
Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f). Top with cooked tortilla strips, green onion, black olives, and cheese. Place back in
cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.
Range Top Instructions:

Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point. Top with cooked tortilla strips, green onion, black olives, and cheese.

Place under broiler for about a minute until cheese melts.

Drizzle with the 'Mauga Sauce (bbq sauce/ranch) and serve.