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How To Make The Fire Tortilla Chip Crusted Chicken From Taco Bell's 6th Annual Friendsgiving

Time to spice up your Friendsgiving.

Every November at Taco Bell Headquarters, we host a Friendsgiving dinner to celebrate and give thanks to some of our best friends. But we don’t serve our guests your typical, traditional Thanksgiving meal - we add a Taco Bell Twist to every dish.

The dinner menu is created by our food innovation team and changes every year. Some of the dishes on this year’s menu include Twice Cooked Potatoes with Chipotle Crema and Diablo Caviar, Sauce Packet Seasoned Root Vegetable Purees, and even a spiked horchata drink. Want to learn how to make our favorite dish? Check it out below.

Fire Tortilla Chip Crusted Chicken
Serves 4

For the Brine:

  8 cups of cold water
  4 tablespoons of kosher salt
  2 tablespoons of granulated sugar
  8 garlic cloves smashed or rough chopped
  2 tablespoons whole peppercorns
  2 limes (cut in half)
  1 bunch of cleaned cilantro (optional)

To Prepare the Dish:

  4 medium size chicken breasts (bone-in and skin on)
  2 – 3.5 oz. bags of Taco Bell Fire Tortilla Chips (or your Sauce Packet Tortilla Chip flavor of choice)
  2 cups of unsalted butter cut into cubes (about 1” square)
  3 tablespoons of vegetable oil
  2 lemon wedges
  Salt and Pepper to taste

Before you start cooking, brine the chicken for at least two hours to make sure it stays juicy after we cook it. To make the brine…

  Get a large bowl and add the cold water.
  Add the salt and sugar then stir until both are completely dissolved.
  Add the remaining ingredients to the cold-water mixture and stir.
  Gently place the chicken pieces into the brine, cover and place in refrigerator.

While your chicken is brining, start your Fire Tortilla Chip Brown Butter Crumble.

  Place the Taco Bell Fire Tortilla Chips in a food processor and blitz until the chips are a course crumble, but not completely powdered. Set chips aside.
  Add cubed butter into a small saucepan on your stovetop turned to medium-high heat. As the butter begins to melt stir gently with a whisk. Continue stirring every minute until butter starts to brown.
  Remove the pan from the heat and let it cool for 10 minutes.
  After the browned butter cools, gradually stir in most of the crumbled chips. Salt to taste.

You’re almost finished - You’ll need your oven and stove top to complete the recipe.

  Preheat your oven on to 350 degrees Fahrenheit
  Remove the chicken from brine and carefully pat dry on all sides with paper towels to remove excess moisture, but still keep the skin in-tact.
  Season with a small amount of salt on skin side.
  Place a medium sized, oven safe sauté pan (cast iron is recommended) on medium-high heat and allow the pan to warm.
  After the pan is warmed, add the oil and continue to heat until lightly smoking.
  Carefully place the chicken breasts in the pan with the skin side down. Sear on skin-side for 3 minutes. Lightly salt the other side of the chicken while this is happening, but do not touch chicken until you’re ready to turn over.
  Using a pair of tongs gently turn over the chicken and cook on the opposite side for 2 more minutes.
  Spoon the Fire Tortilla Chip Brown Butter Crumble on top of the cooked chicken, spreading it out end to end.
  Immediately place the pan in the oven for 15 minutes.
  Using a thermometer, check the internal temperature of the meat. It should be 165 Fahrenheit or slightly above. If it isn’t, cook the chicken for another 5 minutes then recheck.
  Carefully remove the chicken from the pan and let it rest for 5 minutes.
  Squeeze lemon directly on top of the chicken and add salt & pepper to taste. Garnish with the remaining crumbled chips.

If you tried our recipe this Friendsgiving, share it using #FireChipChicken.

Click here to find Taco Bell Tortilla Chips near you.


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