Crunchy Chicken Tacos Recipes

Steps:

• Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
• Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
• Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.

Steps:

• Heat oven to 425°F.
• Crumble 4 sheets of foil to form 4 (2-inch) balls. Fold tortillas in half; place one foil ball inside each folded tortilla to resemble a taco shell. Place on two baking sheets. Bake 7 to 8 min. or until golden brown. Cool on baking sheets 5 min. or until taco shells are crisp. Remove and discard foil.
• Meanwhile, toss chicken with spices. Heat oil in medium skillet on medium-high heat. Add chicken; cook 5 to 6 min. or until chicken is done.
• Spoon chicken mixture into taco shells; top with remaining ingredients.

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in cheese.
• Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake 15 to 18 min. or until done (165ºF). Meanwhile, toss coleslaw with dressing.
• Top tortillas with chicken, coleslaw and mangos; fold in half.