Crunchy Chicken Fried Green Chile

Crunchy Chicken Fried Green Chile is a delicious and flavorful twist on a classic stuffed chile recipe. This dish features large green chiles filled with a blend of creamy cheeses, then coated in a crispy, seasoned flour mixture and fried to golden perfection. With a satisfying crunch and a gooey, cheesy center, these fried chiles make for a fantastic appetizer or side dish.

Perfectly seasoned and easy to prepare, they offer a delightful blend of heat, tanginess, and crunch that’s sure to impress at any gathering.

Crunchy Chicken Fried Green Chile

Ingredients

For the Coating:

1/2 cup all-purpose flour

1/2 cup rice flour or cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Stuffed Chiles:

6-8 large green chiles (such as Anaheim or Hatch)

1 cup Oaxacan melting cheese (or mozzarella, muenster)

1/2 cup cheddar cheese

For the Egg Wash:

2 large eggs

2 tablespoons water

For Frying:

Vegetable oil (enough for frying)

Instructions

Prepare the Coating:

In a bowl, combine the all-purpose flour, rice flour (or cornstarch), garlic powder, onion powder, salt, and black pepper. Mix well and set aside.

Stuff the Chiles:

Carefully cut a slit down the side of each green chile, leaving the stem intact if possible.

Remove any seeds and membranes.

Stuff each chile with a mixture of Oaxacan melting cheese and cheddar cheese. Ensure the chiles are well filled but not overstuffed.

Prepare the Egg Wash:

In a small bowl, whisk together the eggs and water until well combined.

Bread the Chiles:

First, dredge each stuffed chile in the flour mixture, coating it evenly.

Next, dip the coated chile into the egg wash, ensuring it is fully coated.

Return the chile to the flour mixture for a second coating, pressing lightly to ensure the coating sticks.

Fry the Chiles:

Heat a generous amount of vegetable oil in a large skillet over medium heat.

Once the oil is hot (test by dropping a small bit of flour mixture into the oil; it should sizzle), add the coated chiles.

Fry each chile for 2-3 minutes per side, or until golden brown and crispy.

Remove from the skillet and place on paper towels to drain excess oil.

Serve:

Classic Chicken Noodle Soup With Reames Noodles

Busy Day Green Chile Stew With Beans

Chile Rellenos with a side of Sopa de Fideo

Serve the crunchy chicken fried green chiles hot, either as an appetizer, side dish, or a tasty addition to a main meal.

Notes:

Choosing Chiles: Select large green chiles such as Anaheim or Hatch for best results. These varieties are mild to medium in heat and have a good size for stuffing.

Cheese Options: Oaxacan melting cheese provides a great texture and flavor, but you can substitute with mozzarella or muenster if needed. Cheddar adds a nice sharpness to the stuffing.

Coating Consistency: The combination of all-purpose flour and rice flour (or cornstarch) creates a crispy coating. Adjust the amount of flour mixture if making a larger batch.

Egg Wash Tips: Ensure the egg wash is well combined to help the flour mixture adhere properly. You can add a pinch of salt to the egg wash for extra flavor.

Frying Oil: Use enough vegetable oil to cover the bottom of the skillet to ensure even frying. The oil should be hot enough to sizzle when the flour mixture is added.

Searing Technique: Fry the chiles in batches to avoid overcrowding the pan, which can lead to steaming rather than crisping. Ensure the oil temperature is maintained.

Draining Excess Oil: Place fried chiles on paper towels to drain excess oil and maintain crispiness.

Serving Suggestions: These chiles are delicious served hot on their own, or they can be paired with dipping sauces or used as a filling for tacos or sandwiches.

Storage: If you have leftovers, store them in an airtight container. Reheat in an oven to retain crispiness, rather than in a microwave.

Customizations: Feel free to adjust the seasoning in the flour mixture according to your taste preferences, or experiment with different types of cheese and chiles.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of chiles?

Yes, you can use other varieties like poblano or jalapeño chiles.

Just adjust the cooking time and spice level accordingly.

Can I make this recipe ahead of time?

Yes, you can prepare and stuff the chiles ahead of time.

Bread them and store them in the refrigerator until ready to fry.

Can I freeze the stuffed chiles?

Yes, you can freeze the stuffed and breaded chiles.

Place them on a baking sheet to freeze individually before transferring to a freezer bag.

Fry directly from frozen, adding extra cooking time.

What if I don’t have rice flour or cornstarch?

You can use all-purpose flour for the coating if you don’t have rice flour or cornstarch.

The texture may be slightly different, but it will still be crispy.

How do I ensure the chiles stay crispy?

Make sure the oil is hot before frying.

Drain the fried chiles on paper towels to remove excess oil and keep them crispy.

Can I bake the chiles instead of frying them?

Yes, you can bake them.

Preheat the oven to 400°F (200°C), place the breaded chiles on a baking sheet, and bake for about 20-25 minutes, or until golden and crispy, flipping halfway through.

What can I serve with these fried chiles?

These chiles can be served as an appetizer with dipping sauces, as a side dish, or used in tacos, sandwiches, or salads.

Can I use different types of cheese for stuffing?

Yes, you can use a variety of cheeses such as mozzarella, muenster, or even pepper jack for a spicier kick.

How can I adjust the spice level?

To adjust the spice level, choose mild or hot green chiles depending on your preference and add more or fewer crushed red pepper flakes to the coating.

Can I use a different type of oil for frying?

Yes, you can use other oils with high smoke points, such as canola oil, peanut oil, or sunflower oil.

Avoid using oils with low smoke points as they may burn at the frying temperature.