Crispy Fried Chicken Tacos
Crispy chicken tacos made with panko-coated chicken and fresh toppings with classic Mexican flavor. Easy to make and ready fast for dinner.
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into strips or bite-sized pieces
- 2 eggs
- 1 tablespoon water
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 2 cups panko breadcrumbs
- vegetable oil for frying
- 8 small flour tortillas or corn tortillas
- lime wedges, for serving
Fresh Taco Toppings
- 2 cups shredded cabbage or coleslaw mix
- 1 diced avocado
- ½ cup sliced radishes
- ½ small red onion, thinly sliced
- 1 –2 diced tomatoes
- fresh cilantro, chopped
- shredded cheddar, Monterey Jack, or cotija cheese (optional)
Instructions
- Cut the chicken into strips or bite-sized pieces.
- Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, and paprika. In the second bowl, beat the eggs with water. Add the panko breadcrumbs to the third bowl.
- Coat the chicken in seasoned flour, dip in egg, then press into panko.
- Add about ½ inch of oil to a skillet and heat over medium-high until hot.
- Fry the chicken in batches for 3–4 minutes per side until golden brown and cooked through.
- Transfer to paper towels or a wire rack to drain. Squeeze lime juice over the hot chicken.
- Warm the tortillas in a dry pan until soft.
- Fill each tortilla with fried chicken and top with cabbage, avocado, radishes, red onion, tomatoes, cilantro, and cheese if using. Serve with pink taco sauce or sour cream lime crema. Serve with pink taco sauce or sour cream lime crema, and lime wedges.
Notes
Try our sour cream lime crema or creamy taco sauce for a topping.
Storage and Reheating
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Let it cool before refrigerating.
- Keep toppings separate. Cabbage, radishes, avocado, and other toppings hold better on their own and won’t make the tortillas soggy.
- To reheat, warm the chicken in a skillet over medium heat with a little oil, or use the air fryer at 350°F for 3–5 minutes until heated through.
- Wrap leftover tortillas and refrigerate. Warm in a dry pan or directly over a flame before serving.
Nutrition
Calories: 698.8kcalCarbohydrates: 57.9gProtein: 48.3gTotal Fat: 30.2gSaturated Fat: 6.2gCholesterol: 170.2mgSodium: 1103.5mgPotassium: 1217.6mgFiber: 8.4gSugar: 6.6g
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