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Crispy Fried Chicken Tacos

Golden-fried chicken in soft tortillas, loaded with crisp slaw, sharp cheddar, creamy lime crema, and a punchy jalapeño-nut garnish.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Lunch, Main
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Coating
  • 1 lb boneless, skinless chicken breasts cut into strips
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper optional, for heat
  • 2 eggs large, beaten
  • 1 cup panko breadcrumbs
  • 1 cup neutral oil for frying (e.g., canola or vegetable)
Taco Components & Slaw
  • 4 soft flour tortillas
  • 1.5 cups green cabbage shredded
  • 1 lime halved for juice and wedges
Crema
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tbsp cilantro finely chopped
Toppings & Garnish
  • 0.5 cup sharp cheddar cheese shredded
  • 1-2 fresh jalapeños sliced into thin rounds
  • 0.25 cup roasted peanuts finely crushed
  • 0.25 cup pepitas roasted, finely crushed
  • 0.25 cup fried shallots store-bought or homemade, crushed
  • 1 pinch paprika for topping blend
  • 1 pinch cayenne optional, for topping blend heat

Equipment

  • Heavy skillet or deep fryer
  • Mixing bowls
  • Thermometer for oil
  • Wire rack
  • Paper towels

Method
 

  1. Prepare the Slaw: In a medium bowl, combine the shredded green cabbage and the juice of half a lime. Toss well and set aside.
  2. Prepare the Crema: In a small bowl, whisk together the sour cream, 1 tablespoon of fresh lime juice, and chopped cilantro. Cover and refrigerate.
  3. Prepare the Crushed Topping Blend: In another small bowl, combine the crushed peanuts, crushed pepitas, crushed fried shallots, a pinch of paprika, and a pinch of cayenne (if using). Mix well and set aside.
  4. Prepare the Chicken: In three shallow bowls, set up your coating station: Bowl 1 - All-purpose flour mixed with paprika, garlic powder, onion powder, and cayenne (if using). Bowl 2 - Beaten eggs. Bowl 3 - Panko breadcrumbs.
  5. Coating the Chicken: Pat the chicken strips dry. Dredge each strip in the seasoned flour, dip in the egg wash, and then coat thoroughly with panko, pressing gently for better adhesion.
  6. Fry the Chicken: In a heavy skillet or deep fryer, heat the neutral oil to 350°F (175°C). Working in batches, carefully lower the coated chicken strips into the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Drain on a wire rack.
  7. Warm the Tortillas: Quickly char or warm the flour tortillas on a skillet or open flame for a few seconds per side.
  8. Assemble the Tacos: Place a large chicken strip inside each warm tortilla. Top with a portion of the cabbage slaw, a drizzle of the lime crema, shredded cheddar cheese, fresh jalapeño slices, and a generous spoonful of the crushed topping blend. Serve immediately with a lime wedge on the side.

Notes

Store leftover fried chicken separately in an airtight container for up to 3 days; reheat in an air fryer or oven to restore crispiness. Slaw is best used immediately. Totopping blend, you can customize with other nuts or seeds like cashews or sunflower seeds.