Discover the ultimate Tex Mex delight with mouthwatering Crispy Chicken Tacos! These easy-to-make tacos feature crunchy baked chicken pieces nestled in soft flour tortilla shells, complemented by a delectable BBQ sauce drizzle and topped with a delightful crunchy slaw addition!
In my house, tacos come highly requested! In fact, almost weekly one of my kids will ask for a taco night! Whether it be taco seasoned beef tacos, Baja fish tacos, simple slow cooker tacos, or these crispy chicken tacos, we love them all!
Why this recipe works
- Quick and Easy– from start to finish, these tacos are ready in about 30 minutes!
- Packed with Flavor– from the crispy chicken pieces, to the tangy BBQ sauce and crunchy topping, whats not to love?
- Versatile– you can change these up to fit any taste. Add any favorite toppings, change up the tortilla shells from flour tortillas to corn tortillas, etc.
- Crispy Goodness in every bite– who doesn’t love a good crunch, right? The tender chicken pieces in these tacos may just be the best part!
Ingredients Needed for Crunchy Chicken Tacos
See printable recipe card for exact ingredient amounts and step by step directions.
- Chicken– boneless, skinless, cut into bite sized pieces
- Flour– all purpose
- Bread Crumbs
- Eggs
- Salt/Pepper– to taste
- BBQ Sauce– any type desired works
- Lime Juice– fresh is best
- Garlic Powder– or fresh minced garlic works too
- Tortillas– flour or corn, I use flour
- Cabbage– chopped
- Ranch Dressing– optional
Variations and Topping Options
- Sour Cream
- Salsa (salsa verde is a great topping idea)
- Cheese (shredded Mexican, Colby Jack, Pepper Jack)
- Diced Tomatoes
- Avocado
- If you don’t want crispy chicken, you can also use cooked, shredded chicken seasoned with taco seasoning)
How to make Best Ever Crispy Chicken Tacos
- Preheat oven to 425 degrees.
- In a large bag, add the flour and chicken and toss to coat thoroughly.
- In a shallow bowl, add the eggs.
- In a separate bowl, add the bread crumbs.
- Dip each chicken piece into the egg, followed by the bread crumbs.
- Place chicken onto cookie sheet and continue until all chicken has been coated.
- Place cookie sheet into oven and bake about 25 minutes, or until chicken is cooked though.
- While chicken is cooking, heat the BBQ sauce in a small pan over medium heat.
- Add in the lime juice and garlic powder. Stir to combine and reduce heat to low.
- Once chicken is done, serve with chicken pieces in a flour tortilla. Pour some BBQ sauce on top, followed by some drizzled Ranch (desired amount), and chopped cabbage for an added crunch.
Frequently Asked Questions
What kind of cheese goes best on chicken tacos?
I love Cotija, Colby Jack, Mexican Blends, and Pepper Jack cheeses on my tacos!
Are these similar to Taco Bell Crispy Chicken Tacos?
Yes! These have more of a Tex Mex BBQ flair to them with the sauce on top, but everything else is the same. If you want to get more in line with the Taco Bell classic version, you will want to use Creamy Chipotle or Avocado Ranch on top instead of the lime infused BBQ sauce.
Can I use fried chicken pieces instead of crispy baked chicken?
Absolutely! If you choose to fry the chicken, simply coat chicken as directed in recipe and fry in oil a few minutes each side until cooked through.
How do I make these tacos even more flavor packed?
You can add some taco seasoning to the chicken as you are coating the pieces in the Ziploc bag. About 1-3 tablespoon is a great flavor addition.
Tips for Serving and Storing Crispy Chicken Tacos
- If you have leftover chicken pieces, you can store in an airtight container in the refrigerator for up to 5 days. I don’t recommend storing the chicken assembled in the tortilla as it will get soggy. Storing the sauce, slaw, and chicken separately will allow for delicious leftovers.
- You can freeze the chicken in a freezer safe bag or container for up to 3 months. Thaw and reheat in the microwave or air fryer until heated through.
- These Crunchy Chicken Tacos pair perfectly with my Instant Pot Mexican Rice or Refried Beans! If you don’t have an Instant Pot, you can also try my Restaurant Style Mexican Rice!
- Use freshly shredded cheese in place of pre bagged cheese as bagged cheese is pre-coated in an additive to prevent clumping and doesn’t melt evenly.
- Heat your tortillas for about 10-15 seconds before stuffing them with chicken pieces as this will help them become a bit more flexible to hold.
More Great Taco Recipes to try
Slow Cooker EASY Chicken Tacos– an easy family favorite meal! A handful of ingredients tossed into the slow cooker makes the most tender flavorful shredded chicken tacos.
California Taco– a dish that includes layers of Fritos, meat, cheese, and any topping desired! Flavorful and budget friendly!
Taco Stuffed Peppers– a low carb dinner that’s ready in less than 30 minutes! They’re filled with seasoned ground beef, black beans, and diced tomatoes. Top them with sour cream and even Doritos, Fritos, or Tortilla chips!
Taco Tater Tot Bake– a mixture of taco meat, beans, corn, and cheese topped with tater tots and enchilada sauce. The family will love this tater tot casserole (some people call it a hot dish) recipe with a spicy kick!
Easy Cheesy Taco Bake– a delicious and quick dinner recipe that the whole family will love! Add your favorite toppings like sliced green onion, guacamole, or chopped tomatoes, for a hearty meal that’s ready in about 30 minutes.
BEST EVER Crispy Chicken Tacos
Equipment
Ingredients
- 2 lb chicken *boneless, skinless, cut into small pieces
- 1 cup flour *all purpose
- 2 cups bread crumbs
- 3 eggs
- salt/pepper to taste
- 1 cup BBQ sauce
- 2 tablespoon lime juice
- teaspoon garlic powder
- flour tortillas
- 2 cups cabbage *chopped
- ranch dressing
Instructions
- Preheat oven to 425 degrees.
- In a large bag, add the flour and chicken and toss to coat thoroughly.
- In a shallow bowl, add the eggs.
- In a separate bowl, add the bread crumbs.
- Dip each chicken piece into the egg, followed by the bread crumbs.
- Place chicken onto cookie sheet and continue until all chicken has been coated.
- Place cookie sheet into oven and bake about 25 minutes, or until chicken is cooked though.
- While chicken is cooking, heat the BBQ sauce in a small pan over medium heat.
- Add in the lime juice and garlic powder.
- Stir to combine and reduce heat to low.
- Once chicken is done, serve with chicken pieces in a flour tortilla. Pour some BBQ sauce on top, followed by some drizzled Ranch (desired amount), and chopped cabbage for an added crunch. Enjoy!
Notes
Nutrition
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