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Golden fried chicken Alfredo burritos on a wire rack topped with grated Parmesan cheese and fresh chopped parsley

Crispy Chicken Alfredo Fried Burritos

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Seasoned chicken thighs pan fried until the edges crisp, tossed in a homemade Alfredo made in the same skillet, rolled in 10 inch flour tortillas with freshly grated mozzarella and shallow fried in about an inch of oil until golden. Brushed with butter and topped with Parmesan and parsley.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 burritos
Course: Main Course
Cuisine: American, Mexican
Calories: 833
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lb boneless skinless chicken thighs cut into bite size pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Alfredo Sauce
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy whipping cream
  • 1 cup Parmesan cheese freshly grated, added off the heat
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper plus salt to taste
For the Burritos
  • 6 large flour tortillas about 10 inch; up to 8 depending on how full you roll them
  • 2 cups mozzarella cheese freshly grated
  • 1/2 cup Parmesan cheese freshly grated, for the top
  • 1 tbsp fresh parsley chopped, into the chicken mixture
  • 1 cup vegetable oil 1 to 2 cups, about an inch in the pan
For the Finish (Optional)
  • 2 tbsp butter melted
  • extra Parmesan and parsley

Equipment

  • Large Skillet Cast iron works. Chicken and sauce cook in it, then the burritos fry in it.
  • Whisk For the sauce.
  • Mixing Bowl To toss the chicken in the Alfredo.
  • Wire rack over a sheet pan For the rolled burritos and the fried ones.
  • Tongs
  • Meat Thermometer The chicken reads 165°F in the skillet.

Method
 

Chicken and Sauce
  1. Cut the thighs into bite size pieces. Toss with the olive oil, garlic powder, onion powder, Italian seasoning, smoked paprika, salt and pepper until coated.
  2. Heat a skillet over medium high. Add the chicken and cook, stirring occasionally, until the edges are crispy and it reads 165°F. Remove the chicken and set aside. Do not wash the skillet.
  3. Reduce the heat to medium low and add the butter. Once melted, add the garlic and cook until fragrant, about 30 seconds. Slowly whisk in the cream, then the Italian seasoning, pepper and salt to taste. Simmer gently, whisking, 3 to 5 minutes.
  4. Turn off the heat. Add the grated Parmesan and stir until the sauce is smooth and gooey.
  5. Combine the chicken and the Alfredo in a bowl with the chopped parsley. Mix until the chicken is coated.
Roll and Fry
  1. Warm the tortillas so they fold without cracking. Put a generous handful of mozzarella in the center of each, then a scoop of the chicken Alfredo. Fold in the sides and roll tightly. Set seam side down on a wire rack.
  2. Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the burritos seam side down, a few at a time, 1 to 2 minutes per side, turning as needed, until golden brown and crispy. Drain on a wire rack.
  3. Brush with melted butter and sprinkle with Parmesan and parsley. Let cool a few minutes before cutting. The filling is hot.

Nutrition

Calories: 833kcalCarbohydrates: 4gProtein: 37gFat: 75gSaturated Fat: 31gPolyunsaturated Fat: 18gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 232mgSodium: 952mgPotassium: 404mgFiber: 0.4gSugar: 2gVitamin A: 1673IUVitamin C: 2mgCalcium: 428mgIron: 2mg

Notes

Doneness: The chicken reads 165°F in the skillet, the USDA number for poultry. The fry browns the tortilla; the filling is already cooked.
Heat: Fry on medium so the tortilla browns slowly and the cheese inside melts.
Yield: The written recipe says 6 tortillas. The photos show 8 burritos from this amount of filling. Servings set to 8.
Storage: Fridge 3 to 4 days, freezer up to 2 months (fried first). Reheat on a rack at 375°F for 10 to 12 minutes.

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