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Inside-Out Fried Chicken Tacos
Inside-Out Fried Chicken Tacos
Ingredients
for 10 servings
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon onion powder
5 chicken breasts
pepper, to taste
salt, to taste
3 cups all-purpose flour (375 g)
6 large eggs, beaten
345 3 cups breadcrumb
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)
Preparation
- In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
- Slice chicken breasts in half laterally to form 10 thin cutlets.
- Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
- Season the chicken with spice mix.
- 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.
- Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
- Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
- Fold the draped halves of the chicken over the smaller pan.
- Freeze for 8 hours or overnight.
- Heat the oil in a large pot until it reaches 375°F (190°C).
- Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
- Drain the chicken tacos on a wire rack set over a baking sheet.
- Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
- Garnish with cilantro and sour cream.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Inside-Out Fried Chicken Tacos:
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