When I first made this recipe, I was on a MISSION to make the crispiest non-fried fried chicken ever. And this recipe really does it. With the combination of butter & egg, the panko, and cooking until that golden time, this chicken is both super moist and crispy. And the taco, well, taco's are fun! If I know people are coming over, this is exactly the recipe I whip out. They're totally customizable and there's really no wrong way to put it together. Add salsa, make it spicer, replace the cabbage with pickled onions.
Tacos! Not just for Tuesdays. I hope you enjoy and let me know how you customized this recipe for yourself. And keep reading until the end for some really easy solutions for any leftover ingredients you have!
1 package of flour or corn tortillas
5-6 boneless skinless chicken thighs
1 cup of panko breadcrumbs
2 tbs of finely shredded parmesan cheese
2 tbs of butter, melted
1 egg, beaten
salt & pepper & cayenne
liquid smoke (optional)
½ cup plain greek yogurt
1 can chipotle peppers
1 cup purple cabbage, sliced
1 avocado, mashed
½ tsp brown sugar
½ lime, juiced
When I make chicken thighs, they are typically coming right out of my freezer, so I use this defrost time to soak them in basically anything but water. I’ve used almond milk. I’ve also used beer for this recipe. You could also use any sort of stock. The idea here is to keep the chicken thighs really moist. If you’re soaking for hours, make sure to pull them out of the fridge at least 20min early so they aren’t super cold for breading. Slice each thigh into 3-4 strips.
Preheat your oven to 350 F. Prepare a baking sheet with parchment.
To prepare your chicken breading station, pour panko, parmesan cheese, salt & pepper & cayenne in a bowl. Toss.
In two other small separate bowls, melt your butter and add a few drops of liquid smoke (less is always more with this ingredient). In the other bowl, one egg, beaten.
When you are ready to bread your chicken, make sure the egg and the chicken aren’t too cold otherwise you will harden the butter.
Dip each thigh strip in the butter, then egg, then the panko crumbs. Press each side firmly. Shake off excess gently and place on baking tray. Bake chicken in the oven for 30min, turning twice, or until the chicken is a rich golden brown. The crispier the better!
Meanwhile, thinly chop up one large chipotle pepper and mix in yogurt with a few teaspoons of the sauce. The spicer you like it, the more sauce you will add. Tasting is key. Place in a bowl and set aside. Sauce #1
Mash up your avocado with lime juice, sugar and salt & pepper. Place in a bowl and set aside. Sauce #2
Thinly slice up some purple cabbage for your tacos. This will add a nice crunch along with the crispiness of the chicken and the spicy creaminess of the sauce. If you want or have time, I also recommend pickling your cabbage. It’s super easy and you can put it on anything!
Once the chicken is cooked you are ready to start assembling your tacos. There is no right way to do this. I like to spoon chipotle dressing on my tortilla, add cabbage, chicken, and top with guacamole and jalapeños. And eat!
Serves two. Generously.
Corn tortillas. Slice them up into small strips, toss them with salt, pepper, cumin, and olive oil and roast in the oven at 350 F until crispy. Add to your salad for extra crunch!
Chipotle yogurt sauce. Add some olive oil, lemon juice, and a bit of salt and pepper for an easy creamy salad dressing.
Chipotle peppers. Pour the rest of the can into a ziplock sandwich bag. Lay flat on the counter so the peppers are in one layer. Freeze. When you want to use more in the future just break off what you need!