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Cheesy Crispy Chicken Tacos

Cheesy crispy chicken tacos with fried golden bites and stretchy melted Oaxaca or mozzarella cheese. Warm tortillas in a hot skillet so the cheese melts as you assemble for a melty, crunchy taco bite.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breasts
  • 1.5 lb boneless chicken breasts Cut into bite-sized pieces.
seasoning flour
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 0.1 salt and pepper to taste Season chicken pieces and use as needed in the dredge.
eggs for dredging
  • 2 eggs Beat until smooth for dredging.
corn tortillas
  • 8 small corn tortillas Warm before assembly.
oil for frying
  • 2 cup vegetable oil Heat to 350°F for frying.
cheese
  • 1.5 cup shredded Oaxaca or mozzarella cheese Use to line tortillas and top chicken so it melts inside.
toppings
  • 1 cup shredded lettuce
  • 0.5 cup diced onion
  • 0.25 cup cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Prep and dredge chicken
  1. Cut the boneless chicken breasts into bite-sized pieces, then season with salt and pepper. Keep pieces roughly even so they fry at the same rate.
  2. Combine the all-purpose flour, garlic powder, and chili powder in a shallow dish. This seasoned flour will be your dredge for extra crisping.
  3. Dip the chicken pieces in the beaten eggs, then dredge in the seasoned flour. Press lightly so the coating adheres.
Fry until golden
  1. Heat the vegetable oil to 350°F. Use a thermometer if possible to hold the temperature for consistent browning.
  2. Fry the chicken in batches until golden and cooked through, about 6-8 minutes total. Turn once if needed for even color.
  3. Drain the fried chicken on paper towels. Let it rest briefly so excess oil doesn’t soften the coating.
Assemble and melt the cheese
  1. Warm the small corn tortillas, then place a small portion of shredded Oaxaca or mozzarella cheese in the center of each. Add enough cheese to create stretchy melted pockets.
  2. Add fried chicken on top, then add more shredded Oaxaca or mozzarella cheese. Fold the tortillas in half so the filling stays centered.
  3. Briefly warm the filled tortillas in a hot cast iron skillet to melt the cheese, about 1-2 minutes per side. Look for bubbling cheese at the seam and lightly crisped tortilla edges.
Finish and serve
  1. Top the tacos with shredded lettuce, diced onion, and cilantro. Finish with lime wedges on the side for squeezing at the table.

Notes

For the crispiest crust, don’t overcrowd the frying batches and keep the oil at 350°F; if the chicken looks pale, increase batch size only after the oil returns to temperature. Store leftovers covered in the fridge for up to 3 days, and re-crisp in a hot skillet rather than microwaving. Freezing is not recommended because fried coating texture softens. For a dairy-light swap, use part-skim mozzarella or a small amount of queso fresco-style cheese for less melt and more tang.