I came up with this recipe in March 2007, before I had my Egg. It has nothing to do with Chickamauga (a town, a Native American tribe, and Civil War battle near Chattanooga), my son just liked the sound of "Chickamauga Chicken".
4 each Tortillas corn, sliced as described (2 yellow, 2 blue if possible)
3 ounce Ranch dressing
1 ounce Bbq sauce
4 slices lemon
1/4 teaspoon Black pepper ground
1/2 teaspoon Salt
1/4 teaspoon Red pepper ground
1 teaspoon smoked Paprika
1/2 teaspoon Cumin
1/4 teaspoon Onion powder
4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin
1/2 cup Cheese shredded, (do a blend, sharp cheddar, pepper jack, colby, etc)
2 ounce Black olives sliced
2 each Green onion julienne sliced
Cut a tortilla in half and place halves on top of each other. Then slice into 1/4" slices sideways into strips (your final pieces should be 1/4" thick by 2-3").
Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4" deep. Fry the tortilla pieces in batches until all are golden brown. Set aside on a paper towel on a plate or raised rack to drain. Season each batch with a little salt or some of the chicken rub.
Mix ranch dressing & bbq sauce together to make the 'Mauga Sauce (Trevor's name for it) and set aside, preferably in a squirt bottle.
Pound chicken to an even thickness. Rub both sides of chicken breasts with a lemon slice and then rub with dry spices.
Grill over DIRECT heat for 4-5 minutes per side with the Egg at 350f.
Top with cooked tortilla strips, green onion, black olives, and cheese. I threw in some cilantro too.
Place back in the Egg at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.
Drizzle with the 'Mauga Sauce (bbq sauce/ranch) and serve.
This is a family favorite. The fried tortilla strips really push this dish over the top, IMHO.