Say hello to Crack Chicken Tacos—your new favorite way to taco!
These aren’t your average tacos; each bite has an explosion of crunch, taste, and spice that’s guaranteed to leave you begging for “one more please!” until there’s none left.
Besides, they’re hearty and filling, with a good balance of protein, carbs, and vegetables. So whip up some for lunch this weekend, or you could make them any day of the week.
Crack Chicken Tacos Ingredients
Get ready to indulge in the irresistible flavors and textures of Crack Chicken Tacos with these simple ingredients:
- 3-4 boneless, skinless chicken breasts (cut into 2” pieces): The protein base for the tacos, providing a hearty, savory flavor.
- 1 cup all-purpose flour: Used to coat the chicken, creating a crispy outer layer when cooked.
- 2 cups panko bread crumbs: Provides a crunchy texture and helps the coating adhere to the chicken.
- 2 eggs (beaten): Acts as a binder, helping the flour and panko stick to the chicken.
- 2 tablespoons water: Thins the egg mixture slightly, making it easier to coat the chicken evenly.
- Salt and pepper (to taste): Enhances the overall flavor of the chicken.
- 1 cup barbecue sauce: A sweet and tangy sauce that infuses the chicken with rich flavor.
- 1/2 cup brown sugar: Adds sweetness and depth to the barbecue sauce.
- 2 tablespoons lime juice: Provides a bright, acidic counterpoint to the sweetness of the barbecue sauce.
- 1 tsp minced garlic: Adds a pungent, savory note to the sauce.
- 8 small flour tortillas: Soft, pliable wraps for the chicken and other fillings.
- 1/2 head butter lettuce: A crisp, refreshing element that adds texture and a slightly sweet flavor.
- Ranch dressing (for drizzling): A creamy, tangy dressing that complements the other flavors.
How to Make Crack Chicken Tacos
Once you have your ingredients, now it’s time to whip up some mouthwatering Crack Chicken Tacos! Just follow these simple steps:
- Preheat your oven up to a toasty 425°F (220°C).
- In a large resealable bag, toss the diced chicken and flour together like you’re dancing at a party. Shake until each piece is well coated and set aside.
- Grab two bowls. In one, mix the panko breadcrumbs with salt and pepper. In the other, whisk together the eggs and water.
- Take a piece of chicken, dunk it into the egg mixture, then roll it in the panko crumbs like you’re making a fancy snack. Make sure each piece is fully coated in golden goodness.
- Place the coated chicken pieces on a baking sheet lined with parchment paper or foil. Repeat with the rest of the chicken. Pop the tray into the preheated oven for 20-22 minutes, or until the chicken turns a beautiful golden brown and is cooked through.
- While the chicken’s getting its tan on, combine the barbecue sauce, brown sugar, lime juice, and minced garlic in a saucepan over medium heat. Stir it up and let it simmer until it thickens and becomes a delicious, cohesive sauce. Give it a taste and adjust the sweetness or tanginess as you like.
- Once the chicken is done, add it to the saucepan with the sauce and stir it around so each piece gets a nice, even coating.
- Warm up your tortillas and fill them with the saucy chicken, a generous sprinkle of shredded lettuce, and a drizzle of creamy ranch dressing.
With its blend of crispy, juicy chicken enveloped in a sweet, tangy, and slightly spicy sauce, Crack Chicken Tacos are the ultimate crowd-pleaser.
Crack Chicken Tacos
Crack chicken tacos are a delicious twist on a classic, featuring crispy, breaded chicken tossed in a sweet and tangy BBQ sauce, all nestled in warm tortillas with a refreshing crunch of lettuce and a drizzle of ranch dressing. This flavor-packed combination is sure to satisfy any taco cravings.
Equipment
- 1 Oven
- 1 Small saucepan
- 1 Large resealable bag
- 2 Mixing bowls
- 1 Whisk
- 1 Knife
- 1 Spatula or wooden spoon
- 1 Cutting board
- Tongs
- Parchment paper
- Baking sheet
- Measuring cups and spoons
Ingredients
- 3-4 chicken breasts (boneless and skinless-cut into 2” pieces)
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 2 eggs (beaten)
- 2 tbsps water
- Salt and pepper (to taste)
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 2 tbsps lime juice
- 1 tsp minced garlic
- 8 small flour tortillas
- 1/2 head butter lettuce
Instructions
- Preheat your oven up to a toasty 425°F (220°C).
- In a large resealable bag, toss the diced chicken and flour together like you’re dancing at a party. Shake until each piece is well coated and set aside.
- Grab two bowls. In one, mix the panko breadcrumbs with salt and pepper. In the other, whisk together the eggs and water.
- Take a piece of chicken, dunk it into the egg mixture, then roll it in the panko crumbs like you’re making a fancy snack. Make sure each piece is fully coated in golden goodness.
- Place the coated chicken pieces on a baking sheet lined with parchment paper or foil. Repeat with the rest of the chicken. Pop the tray into the preheated oven for 20-22 minutes, or until the chicken turns a beautiful golden brown and is cooked through.
- While the chicken’s getting its tan on, combine the barbecue sauce, brown sugar, lime juice, and minced garlic in a saucepan over medium heat. Stir it up and let it simmer until it thickens and becomes a delicious, cohesive sauce. Give it a taste and adjust the sweetness or tanginess as you like.
- Once the chicken is done, add it to the saucepan with the sauce and stir it around so each piece gets a nice, even coating.
- Warm up your tortillas and fill them with the saucy chicken, a generous sprinkle of shredded lettuce, and a drizzle of creamy ranch dressing.
Nutrition
Calories: 344kcalCarbohydrates: 51gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 95mgSodium: 597mgPotassium: 505mgFiber: 2gSugar: 26gVitamin A: 504IUVitamin C: 3mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.