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Crispy Chicken Tacos with Creamy Slaw

Three assembled Crispy Chicken Tacos featuring golden fried chicken and creamy slaw piled high on warm tortillas.
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Follow this recipe to make flavorful, crispy chicken tacos topped with a cool, creamy coleslaw. This method focuses on achieving a crunchy texture for the chicken filling.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup vegetable oil (for pan-frying)
  • 12 small corn or flour tortillas
  • For the Creamy Slaw:
  • 3 cups shredded cabbage (green or mixed)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chicken coating: Set up three shallow dishes. Place flour in the first. Whisk eggs in the second. Mix panko breadcrumbs, salt, pepper, garlic powder, and paprika in the third.
  2. Dredge the chicken pieces first in flour, shaking off excess. Dip completely in the egg mixture. Press firmly into the panko mixture to coat all sides.
  3. Prepare the slaw: In a medium bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well until the cabbage is evenly coated. Refrigerate for at least 15 minutes to allow flavors to meld.
  4. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the coated chicken strips in the skillet, ensuring not to overcrowd the pan.
  5. Pan-fry the chicken for 3 to 4 minutes per side, turning until golden brown and fully cooked (internal temperature reaches 165°F). Remove chicken and place on a wire rack or paper towel-lined plate to drain excess oil.
  6. Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave until soft and pliable.
  7. Assemble the tacos: Place a layer of crispy chicken strips inside each warm tortilla. Top generously with the chilled creamy slaw. Serve immediately.

Notes

  • For extra crispiness, you can air fry the coated chicken at 400°F for 10-12 minutes, flipping halfway.
  • Add a squeeze of fresh lime juice over the slaw just before serving for brightness.
  • Consider adding a dash of hot sauce or a sprinkle of cotija cheese as an optional topping.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-tacos-with-creamy-slaw/