Ingredients
Scale
- 1.5 lbs chicken breast, cut into small bite-sized pieces
- 2 cups crispy fried onions (crushed)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons taco seasoning
- 8–10 small flour or corn tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1 lime, cut into wedges
- Optional toppings: shredded lettuce, diced tomatoes, sliced jalapeños, or cilantro
Instructions
- Step 1: Prepare the Chicken and Coating Station
Start by cutting your chicken breasts into small, uniform pieces so they cook evenly. In three separate shallow bowls, set up your breading station. Place the flour mixed with one tablespoon of taco seasoning in the first bowl. Put the beaten eggs in the second bowl. In the third bowl, place the crushed crispy fried onions mixed with the remaining taco seasoning. - Step 2: Coat the Chicken
Take a piece of chicken and dredge it in the flour, shaking off any excess. Dip it into the egg wash until fully coated, and then press it firmly into the crushed onions. Make sure the chicken is completely covered in the onion bits for maximum crunch. - Step 3: Cook the Chicken
You can either air fry or pan-fry the chicken. If using an air fryer, cook at 400°F (200°C) for 10-12 minutes, flipping halfway through. If pan-frying, heat a little oil in a large skillet over medium heat and cook the chicken for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. - Step 4: Warm the Tortillas
While the chicken is cooking, lightly toast your tortillas in a dry pan or over an open flame for a few seconds on each side. This makes them more pliable and adds a nice charred flavor. - Step 5: Assemble the Tacos
Place a generous portion of the crispy onion chicken into each warm tortilla. Top with shredded cheese, lettuce, tomatoes, and a drizzle of sour cream. Finish with a squeeze of fresh lime juice and serve immediately while the chicken is still hot and crunchy.
- Cook Time: 30 minutes
- Diet: Low-Carb