Kickin' Chicken Tostadas

Ingredients

• 1 bag of tostadas
• 1 (16 oz) can Fat Free Refried Beans
• 1 pkg. (8 oz) Shredded Mild Cheddar Cheese
• 1 Onion
• 2 large Boneless, Skinless Chicken Breast
• 1/4 cup of hot sauce
• 1/2 cup of chicken fry
• 1 (8 oz) Sour Cream
• 1/2 pint of grape tomatoes
• Ranch Dressing
• Seasoned Salt
• Ground Black Peppercorn
• Canola Oil
• Quart sized ziplock bag

Directions 

1. Wash tomatoes and slice them into halves. Set aside.
2. Dice an onion and sauté in a skillet for 2-3 minutes or until soft and translucent. Transfer to a bowl.
3. Wash chicken breasts and cut into large nugget-sized chunks.
4. Season large nuggets to taste with seasoned salt and pepper.
5. Coat the bottom of a large skillet or wok with canola oil (about an 1-2 inches deep) and heat to medium-high heat.
6. Pour about 1/2 cup of chicken fry into a quart sized ziplock bag. Add more as needed.
7. Place nuggets in the ziplock bag, seal and shake making sure that all nuggets are completely coated.
8. Place nuggets in hot oil and fry one side until golden brown and meat is cooked. Flip nuggets and fry the other side until golden brown. 
9. While nuggets are cooking, heat refried beans as directed.
10. Once nuggets are fully cooked, remove from oil and transfer to a plate. Use a fork and knife to cut into bite sized pieces.
11. Carefully drain any excess oil and pour hot sauce into the skillet/wok.
12. Add bite-sized nuggets to the hot sauce and toss, ensuring that each piece is coated completely. Add more hot sauce if needed. 
13. For assembly, spread a thin layer of hot refried beans onto each tostada.
14. Sprinkle a layer of shredded cheese onto the hot beans. If it needs assistant melting, pop it in the microwave of about 15 seconds.
15. Sprinkle sautéed onions on top of the cheese.
16. Sprinkle tomatoes on top of onions.
17. Lay a few chicken bites on each tostada (I used 5-6 for each).
18. Drizzle ranch dressing over the chicken.
19. Lastly, add a dollop of sour cream on top,
20. Enjoy!

*You can also jazz it up a bit by using the tomatoes to make a quick Pico de Gallo with onions, tomatoes and cilantro with lemon/lime juice or vinegar.