Ingredients
- 2 skinless chicken breast fillets cut into strips the size of your finger
- 2 cups panko bread crumbs
- 1/2 cup olive oil for frying
- 6 tortillas
SPICE MIX
- 2 tsp onion powder or onion flakes
- 2 tsp garlic powder
- ½ tsp chili powder
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp brown sugar
- 2 tbs corn flour
Instructions
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Cut your chicken breast into thin strips the size of your finger.
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Mix all the spices and corn flour together in a bowl and pop your panko breadcrumbs into a larger bowl and set aside.
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Set up a sheet pan and sprinkle it with a little of the panko crumbs.
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In small batches add the chicken strips into the spice mix and them pop into the panko crumbs. (around 6 strips at a time). Press the panko crumbs firmly to the chicken and then place onto the prepared sheet pan. Keep going until all the chicken has been crumbed.
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Pop into the fridge for 30 minutes to help the crumbs stick to the chicken.
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In a large shallow frypan heat the oil to medium to high heat. Add the chicken in a single layer at a time and cook till golden brown. *(see recipe note) Set aside onto paper towel to absorb any excess oil.
Keep going with the remaining chicken until all cooked.
ASSEMBLING
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Grab a tortilla and pop in some slaw. Add your chicken strips and top with your favourite taco toppings. (guacamole, sour cream and sweet chili sauce, chipotle sauce or whatever you fancy). Serve ASAP.
Recipe Notes
To get that golden crunchy brown finish on your crispy chicken strips try not to overload your frypan by cooking too many strips at the one time.
To save time purchase your slaw from the supermarket already pre-cut. Just add dressing and voila your ready to go!