Crispy Chicken Tacos
Equipment
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
500 g
all-purpose flour
120 g
cornstarch
30 g
egg
1 piece
panko breadcrumbs
150 g
olive oil
60 ml
salt
5 g
black pepper
2 g
paprika
3 g
garlic powder
3 g
corn tortillas
8 piece
lettuce
100 g
tomato
150 g
onion
80 g
cheddar cheese
100 g
Instructions
Prepare chicken
Cut chicken breast into thin strips about 1 cm wide.
Season the chicken
Mix salt, black pepper, paprika and garlic powder in a bowl, then toss chicken strips in the seasoning mix.
Prepare breading station
Set up three shallow bowls: one with flour mixed with cornstarch, one with beaten egg, and one with panko breadcrumbs.
Bread the chicken
Coat each seasoned chicken strip first in flour mixture, then egg, then panko breadcrumbs, pressing gently to adhere.
Fry the chicken
Heat olive oil in a pan over medium-high heat. Fry breaded chicken strips in batches for 3-4 minutes per side until golden and crispy.
Prepare vegetables
Shred lettuce, dice tomatoes and finely chop onion.
Warm the tortillas
Heat tortillas in a dry pan for 30 seconds per side until warm and pliable.
Assemble tacos
Place crispy chicken strips on warm tortillas, top with shredded lettuce, diced tomatoes, chopped onion and grated cheddar cheese.
Original recipe
Storage
Store chicken and toppings separately. Reheat chicken to restore crispiness. Tortillas best used fresh.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.