Crispy Chicken Tacos
Let’s Talk Crispy Chicken Tacos (and My Taco Night Fiasco)
You know those days when you stand in your kitchen thinking, “Do I really want cereal for dinner again?” That’s about when I threw together these Crispy Chicken Tacos for the first time. Well, technically, the first attempt ended in a smoky mess and my dog licking salsa off the counter (rookie mistake: never walk away from hot oil). But now, I have it down to a science—or at least a delicious ritual. I swear, every time my brother comes over, he tries to talk me into making double. Apparently, I’m “the taco queen” now, but honestly, these are just a notch fancier than my usual lazy quesadillas.
Why I Keep Making These (and You Probably Will Too)
I make Crispy Chicken Tacos when I want everybody at the table to quiet down for at least five minutes—in a good way. My family goes crazy for them because they get super crunchy on the outside (hello, satisfying bite), and you can load ’em up with whatever’s hiding in your fridge. I used to curse the messy breading process (seriously, how do people do it without turning their hands into Franken-fingers?), but actually, rolling up your sleeves and getting a little messy is half the fun. Plus, they’re wayyy better than takeout. If your kids—or you, I’m not judging—aren’t into veggies, just hide ’em under all the cheese. Works like a charm.
What You Need For These Crispy Beauties
- About 500g (roughly one big breast or 2 small thighs) chicken—breasts are easiest, but thighs are way juicier if you don’t mind cutting off some fat.
- 1 cup all-purpose flour (I use whatever’s in the cabinet; my grandmother always insisted on Gold Medal, but honestly, the store brand is fine too!)
- 2 eggs, beaten
- 1.5 cups panko or regular breadcrumbs (Or in a pinch, I’ve been known to blitz stale crackers. It’s chaos but it works)
- 1 tablespoon paprika—smoked if you want a little drama
- 1 teaspoon garlic powder (sometimes I skip it, sometimes go overboard—I don’t judge you)
- 1 teaspoon salt + a good grind of black pepper
- 8-10 small corn or flour tortillas (whichever you like… someone will always have an opinion)
- Vegetable oil for frying (sunflower, canola, peanut—just not olive, it gets weird)
- Shredded cheese (cheddar, jack, or what’s in the back of the drawer works—gouda is nice if you’re feeling posh)
- Whatever taco toppings you love: lettuce, tomato, salsa, sour cream, avocado, old jalapenos from the fridge, you name it
How I Actually Make These (More or Less)
- First, chop your chicken into bite-sized strips. Not too thick, or they’ll be raw inside and trust me, nothing ruins taco night like mystery chicken.
- Grab three bowls—it feels like overkill, but it really does keep things tidy-ish. Bowl one: flour with garlic powder, paprika, salt, pepper. Bowl two: beaten eggs. Bowl three: breadcrumbs.
- Now, coat each piece of chicken in flour, then dunk it in the egg, then roll it through the breadcrumbs. Press them on if you’re feeling feisty; extra breadcrumbs means extra crunch. This is where I usually sneak a taste, and then remember there’s raw chicken on my fingers. Don’t be like me.
- Heat about an inch of oil in a deep-ish frying pan. Medium-high (but not smoke alarm level… learned that the hard way). Test by dropping in a breadcrumb: if it sizzles, you’re set.
- Fry the chicken in batches so they actually fry and don’t just steam. About 2-3 minutes per side, till golden. Don’t crowd the pan—trust me, they need breathing room, kinda like teenagers.
- Drain fried chicken on paper towels or, if you’ve run out, just a paper bag works (shh, don’t tell anyone).
- Warm your tortillas: in a dry pan, microwave with a damp paper towel, or right on the flame if you’re feeling wild.
- Stuff tortillas with chicken, top with cheese (it melts if the chicken’s hot), then all the other good stuff you’ve prepped.
Notes: What I’ve Blundered Into Learning
- If the chicken coating seems to fall off, let the breaded pieces rest for 5 minutes before frying. Makes a world of difference—no idea why.
- Don’t skip the resting step after frying; it helps crisp things up. I know, it’s hard not to dive right in, but your patience will be rewarded (most of the time).
- Pre-shredded cheese is a lifesaver on a busy night, though it doesn’t melt quite as well as the block stuff—I usually don’t care.
Variations I’ve Actually Tried (and a Dud)
- Air fryer version: not bad, though the crunch isn’t quite as satisfying; it’s better for a midweek “I can’t be bothered” mood.
- Added chipotle powder for more heat (my sister bans me from doing this when she’s over; some people just can’t handle the spice!)
- I once tried using ground turkey…honestly, it was a bit dry and didn’t really do it for me. Maybe with more oil or sauce?
- Thrown in chopped cilantro to the breading, which looked pretty but was lost on most people except the cilantro fans in my family (aka: just me).
What You Need (And What To Use If You Don’t)
- A big-ish frying pan. But you can use a pot if that’s what’s clean. I’ve even used a wok before—in a pinch, anything wide works.
- Three shallow bowls. Or really, just anything you can fit chicken in. Sometimes I use leftover Tupperware lids when bowls are all dirty.
- Paper towels or a brown paper bag for draining. Or hey, a wire rack if you’re fancy (I never have enough clean racks).
- Tongs are helpful, but in old flats I used two forks. It’s fine. Stay calm.
How to Store…If You Even Need To?
Store any leftover fried chicken in an airtight container in the fridge. The flavor is still great the next day; in fact, I think it tastes better cold. Tortillas get a bit sad, so keep them separate. Reheat the chicken in a hot oven for about 10 minutes to regain some crunch. Or just eat the leftovers straight form the container while standing at the fridge door (not that I do that every time). Though honestly, in my house these never make it past midnight.
How I Like to Serve Them (Or, Taco Night Traditions)
I scatter some fresh cilantro and chopped onions on top (my cousin says that’s “too taqueria” but hey, it’s my kitchen). Sometimes a squirt of sriracha, sometimes just salsa; we always put a big bowl of lime wedges in the middle. If you want to go big, set out some homemade guacamole and a bowl of crunchy tortilla chips; I use this guacamole recipe from Simply Recipes all the time. And if you can track down Mexican crema, let me tell you—drizzle it all over. Dreamy.
What I’ve Learned (Usually the Hard Way)
- Don’t try to flip all the chicken at once. I used to rush through and ended up with pale, sad breading. Patience, grasshopper.
- Let the oil get hot enough. I once tried to fry in half-heated oil because I was hangry—chicken came out soggy, not crispy. Begging for disaster, honestly.
- Actually, I’ve found that smaller chicken pieces cook up crispier. Bigger chunks end up a bit chewy, so go smaller than you think!
FAQ (Real Questions, Real Answers)
- “Can I bake these instead of frying?” Yep, but they won’t be quite as crispy. That said, if you do 220C (425F) and a wire rack, you get an okay result. Toss the chicken with a bit of oil first. My friend swears by it, but I still love the real-fry crunch!
- “Do they freeze well?” Eh, they technically do, but they’re never quite the same after. If you really have to, freeze the cooked chicken, then reheat in a hot oven. But fresh is best.
- “What are the best toppings?” Honestly, sky’s the limit. I love fresh shredded lettuce and tomato, some tangy salsa, and a squeeze of lime. My neighbor adds pickled onions (she’s a legend), but you do you.
- “Can I use rotisserie chicken?” I have, when I was feeling extra lazy. Toss chunks in a little flour and spices, then pan-fry quickly for a crispy-ish shell. Won’t fool anybody but it’s still tasty—no shame.
- “Where do you get the best tortillas?” For storebought, I like Mission’s corn tortillas; they’re everywhere in my area. But, you can always try your hand at homemade—Serious Eats has a great tutorial, not that I’ve mastered it myself!
Ingredients
- 2 cups cooked and shredded chicken breast
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 crispy taco shells
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Vegetable oil for frying
Instructions
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1Set up a breading station with flour, beaten eggs, and panko breadcrumbs mixed with chili powder, garlic powder, and salt.
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2Coat each piece of shredded chicken in flour, dip in eggs, then coat in seasoned panko breadcrumbs.
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3Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken pieces until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
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4Warm the crispy taco shells according to package instructions.
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5Fill each taco shell with crispy chicken, shredded lettuce, diced tomatoes, cheddar cheese, a dollop of sour cream, and chopped cilantro. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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