Crunchy Chicken Taco from Taco John's features tender, seasoned chicken nestled in a crispy, golden taco shell, topped with fresh shredded lettuce and sharp cheddar cheese, delivering a satisfying crunch with every flavorful bite.
Equipments
- Deep fryer
- Tongs
- Taco shell fryer basket
- Prep table
- Chef’s knife
- Cutting board
- Cheese grater
- Food storage containers
- Serving tray
- Taco holders
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons taco seasoning
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 8 crunchy taco shells
- 2 cups shredded iceberg lettuce
- 1 cup shredded sharp cheddar cheese
Ensure your boneless, skinless chicken breast is properly trimmed and cut into uniform strips for even cooking and optimal texture. When preparing the breading station, maintain separate bowls for flour, beaten eggs, and panko breadcrumbs to achieve a crispy coating on each chicken piece. Use fresh vegetable oil heated to 350degF (175degC) for frying to guarantee a golden and crunchy taco shell without greasiness. Keep shredded iceberg lettuce crisp by storing it in airtight containers in the refrigerator until assembly. Your Crunchy Chicken Taco from Taco John's copycat menu will deliver the perfect balance of tender chicken, crispy shell, and fresh toppings for an authentic taste experience.
Instructions
- Instructions:
- Cut chicken breasts into small, bite-sized strips or cubes.
- Toss chicken pieces with taco seasoning until evenly coated.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each piece of chicken first in flour, then dip in beaten eggs, then coat with panko breadcrumbs.
- Preheat vegetable oil in a deep fryer to 350°F (175°C).
- Fry the breaded chicken pieces in batches until golden brown and cooked through (about 3-4 minutes per batch).
- Remove chicken with tongs, drain on a paper towel-lined surface.
- Place crunchy taco shells in taco shell fryer basket and warm in fryer for 30-45 seconds, or as desired.
- Fill each taco shell with fried chicken pieces.
- Top with shredded lettuce and sharp cheddar cheese.
- Arrange tacos in taco holders and serve on a tray.
Substitution
The Crunchy Chicken Taco from Taco John's copycat menu replicates the signature seasoned chicken and crisp taco shell combination that defines the original's texture and flavor. When preparing your chicken, you can substitute panko breadcrumbs with crushed cornflakes or regular breadcrumbs to maintain crunch if panko is unavailable. If deep frying is not an option, baking the breaded chicken at 400degF for 20 minutes can produce a similar crispy coating with less oil. You may also swap sharp cheddar cheese for Monterey Jack or a Mexican cheese blend to customize the taste. For optimal freshness, assemble the tacos just before serving to prevent sogginess in the shells.
Tips
Ensure the vegetable oil in your deep fryer maintains a steady temperature of 350degF (175degC) for perfectly crispy chicken. Use separate bowls for flour, egg, and panko breadcrumbs to avoid clumping and achieve an even coating on each chicken piece. Drain fried chicken on paper towels to remove excess oil, preserving the crunch of your tacos. When warming taco shells, monitor them closely to prevent over-softening and maintain their signature crunch for your meal.
Nutritions
Crunchy Chicken Taco from Taco John's provides a protein-rich meal with about 28 grams of lean chicken per serving, complemented by the carb content from crispy taco shells and panko breading. The sharp cheddar cheese contributes calcium and fat, while shredded iceberg lettuce adds dietary fiber and essential vitamins like vitamin A and vitamin K. Frying in vegetable oil increases the calorie count, mainly from healthy fats if using oils like canola or sunflower. Your meal balances protein, carbs, and fats, making it a satisfying option for those seeking flavorful, well-rounded nutrition.
Storage
Store leftover crunchy chicken separately in airtight food storage containers to maintain crispiness and prevent sogginess from condensation. Keep shredded lettuce and sharp cheddar cheese refrigerated in separate sealed containers to preserve freshness and texture. Your tacos will stay delicious longer when components are stored individually and assembled just before serving.
Variation or Alternatives
You can substitute boneless, skinless chicken thighs for the breast to achieve a juicier and more flavorful filling. Swapping panko breadcrumbs with crushed tortilla chips adds extra texture and a corn flavor that pairs well with the taco seasoning. Instead of deep frying, bake the breaded chicken strips at 400degF (200degC) for 20-25 minutes to reduce oil content while maintaining crispiness. For a twist on the cheese, try crumbled cotija or a blend of Monterey Jack and cheddar to suit your taste preferences.
Allergies
The Crunchy Chicken Taco from Taco John's contains common allergens such as wheat from all-purpose flour and panko breadcrumbs, and eggs used in the breading process. Dairy allergy sufferers should be cautious due to the sharp cheddar cheese topping. If you have sensitivities to any of these ingredients, consider alternative options or modifications to ensure your safety.
Why this recipe?
The Crunchy Chicken Taco from Taco John's restaurant is beloved for its perfectly seasoned, crispy chicken filling wrapped in a freshly toasted crunchy shell. Its balanced combination of bold spices and fresh toppings delivers a satisfying taste that appeals to fans of flavorful Tex-Mex cuisine. You will find creating a copycat version worth trying to replicate the authentic texture and flavor profile while customizing heat and ingredients to your personal preference. Experimenting with the recipe allows you to enjoy a restaurant-quality taco experience in the comfort of your own kitchen.