Go Back
Crispy Chicken Tacos
Print

Crispy Chicken Tacos

These crispy chicken tacos are amazing! Super crispy chicken strips served over a bed of lettuce, some red onion slices and tucked into a warm corn tortilla. Adjust the toppings to fit what you have on hand and love: cotija cheese? Guacamole? A squeeze of lemon juice? Yes, yes, and a million times yes!

Ingredients

  • 4 Skinless boneless chicken thighs diced
  • 1 Clove garlic minced
  • 1 Tsp salt
  • 2 Tbsp lime juice
  • ½ Cup all-purpose flour
  • 1 Egg beaten
  • 1 Cup Panko
  • Oil for frying
  • For the tacos:
  • Corn tortillas
  • Lettuce chopped
  • Red onion sliced
  • Spicy mayo

Instructions

  • In a bowl, combine the chicken pieces, garlic, lime juice and salt. Cover with plastic wrap and let it marinate refrigerated for 1 hour.
  • Place the flour, egg and panko in 3 different bowls. Take each chicken piece and dredge first in flour, then in egg and finally in the panko.
  • In a large heavy-bottomed pot, heat 1’’ of frying oil at 350 degrees. When hot add the chicken and fry for 3-4 minutes until golden brown and done. Transfer to a plate
  • Assembly the tacos: Make a lettuce bed inside the tortilla. Add the chicken, red onion and drizzle with spicy mayo.