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Cheesy Crispy Chicken Tacos

Cheesy crispy chicken tacos with crunchy fried chicken and stretchy melted cheese in warm corn tortillas. The double-cheese filling and quick skillet melt create gooey pull-apart texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breasts
  • 1.5 lb boneless chicken breasts Cut into bite-sized pieces.
all-purpose flour
  • 1 cup all-purpose flour
garlic powder
  • 1 tsp garlic powder
chili powder
  • 1 tsp chili powder
large eggs
  • 2 large eggs Beaten.
small corn tortillas
  • 8 small corn tortillas
vegetable oil
  • 2 cups vegetable oil For frying.
shredded Oaxaca or mozzarella cheese
  • 1.5 cups shredded Oaxaca or mozzarella cheese Divide for the first and second cheese layers.
shredded lettuce
  • 1 cup shredded lettuce
diced onion
  • 0.5 cup diced onion
cilantro
  • 0.25 cup cilantro
lime wedges
  • 1 lime wedges
salt and pepper
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken and breading
  1. Cut the boneless chicken breasts into bite-sized pieces, then season with salt and pepper. Make sure each piece is lightly coated so it fries evenly.
  2. In a shallow dish, combine all-purpose flour, garlic powder, and chili powder. Stir until the dry mixture looks evenly speckled.
  3. Dip the seasoned chicken pieces in beaten large eggs, then dredge in the seasoned flour. Press lightly so a thin, even coating clings to the surface.
Fry until golden and cook through
  1. Heat vegetable oil to 350°F in a suitable frying setup, watching for steady bubbling. The oil is ready when it holds a consistent temperature around 350°F.
  2. Fry the chicken in batches until golden and cooked through, about 6-8 minutes total. Turn as needed and look for deep golden color and no pink in the thickest pieces.
  3. Drain the fried chicken on paper towels. You should see excess oil quickly absorbed while the crust stays crisp.
Assemble and melt the cheese
  1. Warm the small corn tortillas and place a small portion of shredded Oaxaca or mozzarella cheese in the center of each. The cheese should start softening from the heat but not fully melt yet.
  2. Add the fried chicken on top, then add more shredded Oaxaca or mozzarella cheese over the chicken. Build the taco so the cheese sits where you want it to pull when melted.
  3. Fold the tortillas in half to enclose the filling. Keep them snug so the cheese holds in the center.
  4. Briefly warm the filled tortillas in a hot cast iron skillet to melt the cheese, about 1-2 minutes per side. Flip when the outside looks lightly crisp and the cheese is visibly soft and stretchy.
Finish and serve
  1. Top the tacos with shredded lettuce, diced onion, and cilantro. Scatter evenly for fresh crunch and color.
  2. Serve with lime wedges on the side. Squeeze over the tacos just before eating for bright acidity.

Notes

To keep the coating crisp, fry in batches so the oil temperature stays near 350°F, and drain thoroughly on paper towels before assembly. Store leftovers in the fridge up to 3 days, then rewarm in a hot skillet (not the microwave) to re-crisp. Freezing: not recommended for best texture. For a gluten-conscious swap, use a gluten-free all-purpose flour blend for the dredge.