Tex-Mex Chicken Crunchies

Tex-Mex Chicken Crunchies

1/2 cup all-purpose baking mix
1 large egg
1/2 cup enchilada sauce
2 cups crushed spicy tortilla chips
6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces
1 cup vegetable oil
Ranch dressing
Barbecue sauce

Place baking mix in a shallow dish. Whisk egg and enchilada sauce in a small bowl. Crush tortillas into crumbs and place in a separate shallow dish. Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumbs. Cover chicken, and chill 30 minutes.

Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce