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!
Servings 6
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.