Ingredients
Equipment
Method
Prep and bread the chicken
- Cut boneless chicken breasts into bite-sized pieces, then season with salt and pepper to taste. Keep pieces roughly even so they cook through at the same rate.
- Add all-purpose flour, garlic powder, and chili powder to a shallow dish and whisk to combine. The mixture should look evenly speckled with seasoning.
- Beat eggs, beaten in a separate bowl, then dip each chicken piece in the egg and dredge in the seasoned flour. Keep coating thick enough to cling, and shake off excess.
Fry until crisp and cooked through
- Heat vegetable oil for frying in a pot or deep pan to 350°F. Oil is ready when it actively sizzles around a small flour test piece.
- Fry chicken in batches for 6-8 minutes total, turning as needed until deep golden and cooked through. Drain on paper towels until the surface looks dry and crisp.
Assemble and melt the cheese
- Warm corn tortillas briefly until flexible, then place shredded Oaxaca or mozzarella cheese in the center of each. The cheese should form a neat mound that melts in place.
- Add fried chicken on top, then add more cheese and fold tortillas in half. The tacos should look stuffed with cheese at the seam.
- Warm the filled tortillas in a hot cast iron skillet to melt the cheese, about 1-2 minutes per side. When ready, the cheese will stretch at the edges and the tortillas will show light toasted spots.
- Top with shredded lettuce, diced onion, and cilantro, then serve with lime wedges. Serve immediately so the fried coating stays crisp.
Notes
For extra crunch, make sure the oil stays near 350°F and fry in small batches so the temperature doesn’t drop. Store leftover fried chicken and fillings separately for up to 3 days in the fridge; rewarm chicken in a hot oven or skillet to regain crispness, and assemble fresh for best cheese stretch. Freezing is not recommended for the fried chicken texture. For a gluten-free swap, use a gluten-free all-purpose flour blend for the dredge.