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Fried Chicken Breakfast Burritos

Crispy fried chicken is wrapped in a breakfast burrito loaded with eggs, cheese, sauteed onions & peppers, and fresh cilantro
Prep Time30 minutes
Cook Time15 minutes
Resting time1 hour
Total Time1 hour 45 minutes
Servings: 8 burritos

Ingredients

For the fried chicken tenders:

  • 3/4 pound chicken tenderloins
  • 3/4 cup buttermilk
  • 1 teaspoon salt divided
  • 1/2 teaspoon garlic powder divided
  • 3/4 teaspoon paprika divided
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2-3 cup canola or vegetable oil for frying

For the breakfast burrito

  • 6 fried chicken tenders see recipe above
  • 1 tablespoon butter
  • 8 large eggs
  • 1 cup shredded Mexican cheese blend
  • 1 medium onion
  • 1 red pepper
  • 1 tablespoon olive oil
  • 1/2 cup cilantro leaves loosely packed
  • 8 soft taco flour tortillas
  • salt and pepper to taste
  • aluminum foil

Instructions

For the fried chicken tenders:

  • First, we need to marinade the chicken tenders. Add tenders to a gallon ziplock bag. Add buttermilk, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon cayenne powder. Seal bag and toss chicken to coat completely with spices and buttermilk. Place bag in a bowl and set in refrigerator for at least 1 hour and no more than 8 hours.
  • Once chicken is done marinating, prepare the oil for frying. Place 2-3 cups of oil into a cast-iron skillet (should fill skillet halfway). heat over medium heat. The oil should take about 7-10 minutes to get hot.
  • While oil gets hot, prepare the dredge. Add flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 3/8 teaspoon garlic powder, and baking powder to a shallow dish. Whisk to combine ingredients.
  • Remove tenders from the refrigerator. Remove on tender from the bag and shake off excess buttermilk. Drop into flour mixture and toss with flour mixture to cover all edges of the tenderloin. Place tenderloin on a clean plate and repeat with rest of the tenderloins.
  • Once oil is hot, place a tenderloin into oil. If it's sizzling, then oil is hot enough. Add 3 more tenderloins and cook all 4 tenderloins for 3 minutes. Flip and cook for 2 more minutes, or until they're golden brown. Remove from oil and drain on paper towels. Repeat with any remaining tenderloins. Let tenderloins cool.
  • Cut cooled chicken tenders into 1 inch cubes. Set aside. 

To assemble the burritos:

  • Slice onion and pepper into strips. Heat skillet with olive oil over medium heat. Add onion and pepper strips and cook until softened but not yet caramelized, about 10 minutes. Remove from heat. Season with salt and pepper. Set aside. 
  • Crack eggs into a small bowl. Season with salt. Whisk together with a fork for 1 minute. Heat nonstick skillet over medium heat. Add butter. Once butter has melted, add eggs. Let eggs cook until bottom of them begins to firm up. Stir together gently with a rubber spatula. Let them cook undisturbed for another minute. Fold eggs on top of each other and let them cook until desired consistency. Remove from heat. Sprinkle cheese on top and let it sit on top of eggs to melt completely. Set aside. 
  • Cut a large square of aluminum foil. Place 1 flour tortilla over foil. add 1/4 cup cheese eggs, 4-5 cubes of chicken, a few strips of onions and peppers, and top with a sprig or two of cilantro. Grabbing the tortilla by the side edges, fold them in about 1/4 of the way towards the center. Tuck and roll to make a burrito. Roll burrito into foil. Repeat with other tortillas. 
  • Serve burritos immediately or freeze for up to 1 month. To reheat, remove foil and microwave for 45 seconds to 1 minutes.