Tex-Mex Mixed Crunchy Fry Recipe

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Tex-Mex Mixed Crunchy Fry
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  1. Make Chipotle Mayo Dip In: in a bowl, mix the mayo, chopped chipotle peppers, adobo sauce, and lime juice until well combined; cover and keep in the refrigerator until ready to serve.
  2. Make Sweet, Spicy, and Sour Dip-In: in a small saucepan, mix the vinegar, sugar, and 1/4 cup water; bring to a simmer to dissolve the sugar.
  3. Once the sugar has dissolved, turn off the heat and add the jalapeno pepper and salt; the residual heat will release the jalapeno’s flavor into the vinegar.
  4. Cool to room temperature, remove the jalapeno halves, and stir in the scallions and cilantro.
  5. Make the Tex-Mex Crunchy Fry: Preheat oven to 250°.
  6. Preheat 1 1/2 inches vegetable oil in a high-sided large skillet over medium to med-high heat.
  7. To test the oil, submerge a wooden spoon handle in the oil and see if bubbles rise out and away from it—you are good to go.
  8. While the oil is heating, set up for breading right near the stove.
  9. Combine the flour, cumin, and chili powder in a large wide bowl.
  10. In a second large, wide bowl, mix the buttermilk and lime zest.
  11. Season the chicken tenders with salt and pepper; toss them with all of the chopped cilantro.
  12. Working in small batches, run the chicken tenders through the flour, shake off excess, and then coat them in the buttermilk.
  13. Transfer them back to the flour and coat them thoroughly, then back into the buttermilk.
  14. Dip them back into the flour for a third and final coating.
  15. Carefully place the first batch in the hot oil.
  16. Fry tenders 6-7 minutes, turning when the first side is golden brown.
  17. Remove them from the oil to a paper-towel lined plate and immediately sprinkle with a little salt.
  18. Repeat with the remaining chicken pieces.
  19. Transfer them to a baking sheet and keep them warm in the oven while you fry the veggies.
  20. Sprinkle the red onion rings and red bell pepper rings with a little bit of water, and toss them around a bit (the water will help the first coating of flour stick).
  21. Repeat the same flour-butter, flour-buttermilk-flour process with the veggie rings.
  22. Cook the veggies 4-5 minutes then drain on paper towels.
  23. As you are frying and draining the veggie rings, transfer the fried items to a 2nd cookie sheet and keep them warm in the oven while you continue to fry.
  24. Serve the chicken, onions, and peppers with the lime wedges and dips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1116.34 Kcal (4674 kJ)
Calories from fat 595.21 Kcal
% Daily Value*
Total Fat 66.13g 102%
Cholesterol 72.16mg 24%
Sodium 1246.08mg 52%
Potassium 887.41mg 19%
Total Carbs 98.85g 33%
Sugars 19.4g 78%
Dietary Fiber 9.36g 37%
Protein 30.23g 60%
Vitamin C 35.5mg 59%
Vitamin A 0.7mg 23%
Iron 11.9mg 66%
Calcium 218.7mg 22%
Amount Per 100 g
Calories 227.63 Kcal (953 kJ)
Calories from fat 121.36 Kcal
% Daily Value*
Total Fat 13.48g 102%
Cholesterol 14.71mg 24%
Sodium 254.08mg 52%
Potassium 180.95mg 19%
Total Carbs 20.16g 33%
Sugars 3.96g 78%
Dietary Fiber 1.91g 37%
Protein 6.16g 60%
Vitamin C 7.2mg 59%
Vitamin A 0.1mg 23%
Iron 2.4mg 66%
Calcium 44.6mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27
  • 30

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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