I’m a fan of Cheetos. I mean, who doesn’t like their cheese to go crunch?
I was watching TicTok and saw a chef coat a turkey in Flaming Hot Cheeto Crunch before roasting and thought that would make some tasty chicken breasts.
I confess it is a pain to measure out the uncrushed Cheetos, so I recommend pounding a couple of handfuls at a time until you get 2 cups.
How right I was – and there was the added bonus that it blew my parents’ minds.
Oh, and they go great on pork chops, too!
Cheetos coated Chicken Breasts or Pork Chops
3 large boneless skinless chicken breasts or 3 pork chops
1 cup all-purpose flour
3 eggs, beaten in a little olive oil
2 cups crushed Cheetos Crunchy Cheese Flavored Snacks
½ cup vegetable shortening
If using chicken breasts, pound them to a uniform thickness.
Place flour in a pie plate. Place eggs in another shallow dish. Place the crushed Cheetos in another pie plate.
For both chicken and pork chops, dredge both sides in flour, coat in egg and then press into the Cheetos. Once all the meat has been coated, put it in the fridge for at least an hour.
Heat a large cast iron skillet with the vegetable shortening. Once the oil comes to about 350 degrees F, gently set the meat into the pan. Cook about ten minutes each side or until beautifully browned. Fully cooked chicken will register 165 degrees F and pork chops will register 145 degrees F when done.
Remove to a paper towel lined rack and let cool for 5 minutes before serving. We ate ours with baked sweet potatoes.