Ingredients
Equipment
Method
Prep and dredge the chicken
- Cut the boneless chicken breasts into bite-sized pieces, then season with salt and pepper. Keep pieces similar in size so they cook evenly.
- Combine the all-purpose flour, garlic powder, and chili powder in a shallow dish. Mix until the flour is evenly tinted.
- Dip the seasoned chicken pieces into the beaten large eggs, then dredge in the seasoned flour. Ensure each piece is fully coated so it crisps in the oil.
Fry until golden
- Heat the vegetable oil to 350°F. Wait for the oil to reach temperature before adding chicken for proper frying.
- Fry the chicken in batches until golden and cooked through, about 6-8 minutes total. Look for deep golden color and crisp edges, then drain on paper towels.
Assemble and melt the cheese
- Warm the small corn tortillas and place a small portion of shredded Oaxaca or mozzarella cheese in the center of each. You should see the cheese start to soften from the tortilla heat.
- Add the fried chicken on top, then add more shredded Oaxaca or mozzarella cheese. Keep the filling centered for easier folding.
- Fold the tortillas in half. Press lightly so the layers stay together as the cheese melts.
- Briefly warm the filled tortillas in a hot skillet to melt the cheese, about 1-2 minutes per side. Watch for stretchy melted cheese and lightly toasted tortillas.
- Top with shredded lettuce, diced onion, and cilantro, then serve with lime wedges. Finish with a squeeze of lime right before eating.
Notes
Pro tip: keep fried chicken batches small so the oil stays near 350°F and the coating turns crisp instead of greasy. Refrigerate leftovers in an airtight container up to 3 days, then rewarm in a skillet for best crunch (freezing not recommended for fried tacos). For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free flour blend made for frying.