When you can't decide between fried chicken and tacos, why not have both?
Directions for: Double Crunch Fried Chicken Tacos
Ingredients
4 small chicken breasts
Vegetable oil, for frying
2 cups cornstarch
2 Tbsp seafood boil seasoning, such as Old Bay
2 tsp kosher salt
3 large eggs
4 hard taco shells
3 cups shredded cabbage
1 cup shredded carrots
3 Tbsp hot sauce
2 Tbsp mayonnaise
cup cherry tomatoes, halved
1 avocado, sliced
Directions
1. Slice horizontally into a chicken breast three-quarters of the way through, then open up like a book. Cover with plastic wrap and pound chicken breast until it is 1/2-inch thick. Repeat with remaining chicken.
2. Heat about 4 inches of oil in a large heavy-bottomed pot or Dutch oven until the oil reaches 360F.
3. Meanwhile, mix cornstarch, seafood seasoning and salt together in a bowl. Whisk eggs in another bowl.
4. Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in cornstarch again.
5. 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 and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook 3 minutes more. Place on a wire rack to cool. Repeat with remaining chicken breasts and taco shells. (See Cook's Note.)
6. Combine cabbage, carrots, hot sauce and mayo in a bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.
Tips and Substitutions
Special equipment: a deep-frying thermometer
See more: Chicken, Fry, Mexican, Poultry, Vegetables