Inside Out Fried Chicken Tacos Recipe By Tasty Food

DOUBLE CRUNCH FRIED CHICKEN TACOS

Steps:

• Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
• Slice a chicken breast horizontally three-quarters of the way through, then open it up like a book. Cover with plastic wrap and pound the chicken breast with a mallet or rolling pin until 1/2 inch thick. Repeat with the remaining chicken.
• Heat about 4 inches oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 360 degrees F.
• Meanwhile, whisk the cornstarch, seafood seasoning and 2 teaspoons kosher salt together in a shallow bowl. Whisk the eggs in another shallow bowl.
• Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in the cornstarch again.
• Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil, submerging it fully, and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook until the crust is golden brown and the chicken is cooked through, about 3 minutes more. Place on the prepared wire rack to drain and cool. Repeat with the remaining chicken breasts and taco shells. Transfer the chicken taco shells to the oven to keep warm.
• Combine the cabbage, carrots, mayonnaise and hot sauce in a large bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.

INSIDE-OUT FRIED CHICKEN TACOS RECIPE BY TASTY

Steps:

• 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!

TASTY CHICKEN TACOS

Steps:

• In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
• Heat tortillas and keep warm in foil.
• Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
• Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.

GOOD OVEN-FRIED TACO CHICKEN!

Steps:

• In two (doubled) brown paper lunch sacks, combine dry ingredients (first seven or *eight including the red pepper flakes); shake well to mix.
• In shallow bowl, beat eggs, milk and hot sauce.
• Dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat.
• Set on plate or sheet as you go.
• Then after all are coated, shake each piece again in the flour mixture.
• Place bone sides down onto greased, foiled-lined shallow baking pan or sheet.
• Spray the chicken with butter-flavored vegetable spray after coating with flour mixture just before putting in the oven. Then bake for 15 minutes so it can "set", then baste each piece well with melted butter.
• Bake, uncovered, at 350ºF for a total of 55-60 minutes or until done and juices run clear.
• (When I did leg-thigh quarters, they took exactly 59 minutes).
• If pieces are small, they will take less time, of course, so check.
• Don't over bake it.
• Now kick back, have a beer, relax and don't worry about it!
• It doesn't stick or even need to be turned! (Don't turn it BTW).
• Prepare the rest of your sides and...ENJOY!