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Crumbed chicken tacos

Farrah’s Taco Tortillas 2 Chicken breasts, cut into strips 1/2 cup flour 2 eggs, whisked 2 cups breadcrumbs Salt and pepper to season 3 Tbsps oil

Serve with: Iceberg lettuce, shredded Tomato salsa (Pico de galo) Guacamole Chilli lime mayo Divide the flour, eggs and breadcrumbs into 3 separate shallow bowls.

Gently press the chicken strips into the flour to coat and then shake off the excess flour. Dip into the whisked egg allowing any excess to drip off. Finally press the chicken gently into the bread crumbs.

Refrigerate for at least 10 minutes.

Heat the oil in a large pan over a medium heat. Fry the chicken until golden brown and cooked through (about 12 mins) Layer your tortillas with the lettuce, chicken and toppings. Enjoy!

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