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Inside-Out Fried Chicken Tacos

by Frank Tiu featured in 5 Fork-less Finger Foods


for 10 servings

  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
    onion powder
  • 5 chicken breasts
  • pepper, to taste
  • salt, to taste
  • 3 cups
    all-purpose flour (375 g)
  • 6 large eggs, beaten
  • 3 cups
  • canola oil, for frying

For Serving

  • 1 cup
    lettuce, chopped (290 g)
  • 1 cup
    guacamole (150 g)
  • 1 cup
    pico de gallo (240 g)
  • 1 cup
    shredded cheddar cheese (100 g)
  • 1 tablespoon
    fresh cilantro, finely chopped
  • 1 cup
    sour cream (230 g)
    Calories 702
    Fat 22g
    Carbs 78g
    Fiber 5g
    Sugar 5g
    Protein 43g

Estimated values based on one serving size.



  1. In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
  2. Slice chicken breasts in half laterally to form 10 thin cutlets.
  3. Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
  4. Season the chicken with spice mix.
  5. Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
  6. Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
  7. Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
  8. Fold the draped halves of the chicken over the smaller pan.
  9. Freeze for 8 hours or overnight.
  10. Heat the oil in a large pot until it reaches 375°F (190°C).
  11. Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
  12. Drain the chicken tacos on a wire rack set over a baking sheet.
  13. Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
  14. Garnish with cilantro and sour cream.
  15. Enjoy!




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