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Crispy Chicken Tacos with Garlic Lime Sauce

Three crispy chicken tacos filled with breaded chicken pieces, rice, and drizzled generously with a white garlic lime sauce.
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A recipe for making exceptionally crispy chicken pieces for tacos, served with a bright, homemade garlic lime sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (about 2 inches deep)
  • 12 small corn or flour tortillas
  • For the Garlic Lime Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 3 cloves garlic, minced
  • Juice of 2 limes (about 1/4 cup)
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • Toppings (optional): Shredded cabbage, cotija cheese, sliced radishes

Instructions

  1. Prepare the chicken coating: In a shallow dish, mix flour, salt, pepper, paprika, and cayenne. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely. Place coated chicken on a plate.
  3. Make the Garlic Lime Sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, cilantro, and salt until smooth. Taste and adjust seasoning if needed. Set aside.
  4. Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). If you do not have a thermometer, test the oil by dropping a small breadcrumb in; it should sizzle immediately.
  5. Carefully add the coated chicken to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
  6. Remove the crispy chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Sprinkle lightly with salt immediately after removing from oil.
  7. Prepare the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
  8. Assemble the tacos: Place a portion of crispy chicken inside each warm tortilla. Drizzle generously with the Garlic Lime Sauce. Add your desired toppings, such as shredded cabbage and cotija cheese. Serve immediately.

Notes

  • For an air fryer method, spray the coated chicken lightly with cooking spray and cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway through, until golden and crisp.
  • Use chicken tenders instead of cut breasts for a different shape.
  • If you prefer a thinner sauce, add one teaspoon of water or milk to the sauce mixture.

Nutrition

Find it online: https://spoonswirl.com/crispy-chicken-tacos-with-garlic-lime-sauce/