A deep fryer is handy for these, although not entirely necessary. A skillet with couple of inches of oil should suffice if the strips aren’t too thick.
2 cups masa harina 1 cup corn starch 1 cup rice flour 1/8 cup brown sugar seasoning to taste 4 eggs 1/2 cup of water. 1 lb sliced chicken breast
Preheat the oil in the fryer to about 375 deg F.
Mix half the corn starch with the seasoning. I use Montreal/Canadian steak seasoning, but you can use whatever you like. Salt and pepper are the essentials. Wash and pat dry the chicken and throw it into a gallon zipper seal bag with the corn starch/seasoning mix. Shake until the chicken is well coated.
Beat the eggs thoroughly with the water. Mix the masa harina, remaining corn starch, brown sugar and the rice flour in a bowl. Dip each piece of coated chicken into the egg mixture, then into the masa mixture, then into the hot oil. Cook until golden brown and floaty, 3 to 5 minutes, you don’t want it raw inside.
The brown sugar helps give a nice brown, crispy breading while the masa gives a bit of a corn chip taste. You can play with the seasonings, but the key is to make sure they go on with the first layer, not the last (although mixing a bit of the seasoning mix into the masa enhances it’s flavor as well).