Description
These tacos feature crispy, ranch-seasoned chicken with tangy dill pickles and a creamy, cheesy slaw for a fun, flavorful twist on taco night.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Vegetable oil, for frying
- 8 small flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 tbsp dill pickle juice
- 1/2 cup chopped dill pickles
- Sour cream and fresh dill, for serving
Instructions
1. Prepare the Crust:
- In a bowl, toss chicken pieces with ranch seasoning until evenly coated. Set aside for 10 minutes.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko with Parmesan in a third.
- Dredge each chicken piece in flour, dip in egg, then coat in panko mixture. Heat oil in a skillet over medium-high and fry chicken until golden and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- In a medium bowl, combine cabbage, cheddar, mayonnaise, and pickle juice to make the cheesy slaw. Stir until well mixed.
- Warm tortillas according to package directions. Fill each tortilla with crispy chicken, top with cheesy slaw, chopped pickles, and a dollop of sour cream. Garnish with fresh dill and serve immediately.
Notes
You can customize the seasonings to taste.