BEST MICROWAVE CHICKEN RECIPES

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Steps:

• Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
• Cover with water. Add enough water to completely cover the chicken by 1 inch.
• Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
• Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.
• Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
• Warm the tortillas. Warm the tortillas on a comal or in the microwave to make pliable. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
• Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
• Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
• Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
• Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
• Serve. Serve warm with shredded lettuce, crema, and avocado slices.