Crunchy Tortilla Fried Chicken Cutlets

Preparation

1. Step 1

   Prepare the salsa: In a medium saucepan, combine tomatoes and their juice, onion, garlic and chiles de árbol and bring to a boil. Cover, reduce heat to maintain a simmer and cook until the tomatoes are very soft and are beginning to fall apart, about 10 minutes.

2. Step 2

   Using a potato masher, smash and grind the tomato mixture until a chunky but pourable salsa forms. (Alternatively, use a blender and puree on low speed, until the salsa is almost smooth but some pieces remain.) Transfer to a medium bowl and season with salt to taste. (Salsa can be made 3 days ahead and stored in the refrigerator.)

3. Step 3

   Place a chicken thigh between two sheets of plastic wrap and pound to a ¼-inch thickness. Unwrap and set aside on a sheet pan. Repeat with the remaining thighs, then season both sides with salt and pepper.

4. Step 4

   Add the masa harina to a shallow bowl (a pie plate works well). Place the eggs in another shallow bowl and beat to combine. Place the crushed tortilla chips in a third shallow bowl. Season the masa harina and eggs with salt and pepper.

5. Step 5

   Working with one thigh at a time, dredge chicken in the masa harina, shaking off any excess and making sure both sides are well coated. Transfer to the bowl with the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add the thigh to the crushed chips, pressing it into the crumbs on both sides to adhere, then transfer the chicken to a sheet pan.

6. Step 6

   In a large skillet, heat ¼ cup oil over medium-high. Add 2 thighs to the pan and fry until the coating is deep golden brown and the chicken is just cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining ¼ cup oil and chicken.

7. Step 7

   Serve fried chicken topped with warm or room-temperature salsa and the queso cotija.