Melissa’s Menu: Inside-out fried chicken tacos

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The finished product (Tasty.co)

Are you looking to take your homemade tacos to the next level? Look no further, this week’s Melissa’s Menu has got you covered with tacos that use fried chicken as the taco shell and it’s actually a lot easier to make than you probably think. Crispy, flavorful chicken cutlets are molded into taco shells and stuffed with cheese, guacamole, lettuce, tomatoes and anything else you wish to add. It’s similar to Naked Chicken Chalupa tacos from Taco Bell, but it’s a healthier version that you can eat without having to leave the house! 

Ingredients  

1 teaspoon of salt 

1 teaspoon of pepper 

1 teaspoon of paprika 

1 teaspoon of cumin 

1 teaspoon of onion powder 

5 chicken breasts 

pepper, to taste 

salt, to taste 

3 cups of all-purpose flour 

6 large eggs, beaten 

3 cups of breadcrumbs 

canola oil, for frying 

To serve: 

1 cup of lettuce, chopped 

1 cup of guacamole 

1 cup of pico de gallo 

1 cup of shredded cheddar cheese 

1 tablespoon of fresh cilantro, finely chopped 

1 cup of sour cream 

Directions 

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 two sheets of plastic wrap and pound out until the pieces are a fourth of an inch thick. Season the chicken with spice mix. Place the flour, eggs and bread crumbs into three 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 eight hours or overnight. Heat the oil in a large pot until it reaches 375 degrees Fahrenheit. Fry the chicken taco shells, two at a time, for about five 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, pico de gallo and cheddar cheese. Garnish with cilantro and sour cream. 


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