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Double Crunch Fried Chicken Tacos

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 4 servings
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4 small chicken breasts

Vegetable oil, for frying 

2 cups cornstarch 

2 tablespoons seafood boil seasoning, such as Old Bay

2 teaspoons kosher salt 

3 large eggs 

4 hard taco shells 

3 cups shredded cabbage 

1 cup shredded carrots 

3 tablespoons hot sauce 

2 tablespoons mayonnaise 

1/2 cup cherry tomatoes, halved 

1 avocado, sliced 


Special equipment:
a deep-frying thermometer
  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 360 degrees F.
  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.

Cook’s Note

Chicken taco shells can be kept warm in an oven at 200 degrees F while you get the filling together.