Crispy Dill Pickle Ranch Chicken Tacos Recipe
Delicious crispy chicken tacos with dill pickle ranch flavors, perfect for a quick weeknight meal.
Equipment
- skillet
- Bowls
- Shallow dishes
Ingredients
For the Crust
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 oz ranch seasoning mix 1 packet
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- Vegetable oil, for frying
For the Filling
- 8 small flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded cheddar cheese
- ¼ cup mayonnaise
- 1 tablespoon dill pickle juice
- ½ cup chopped dill pickles
- Sour cream and fresh dill, for serving
Instructions
Prepare the Crust
- In a bowl, toss chicken pieces with ranch seasoning until evenly coated. Set aside for 10 minutes.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko with Parmesan in a third.
- Dredge each chicken piece in flour, dip in egg, then coat in panko mixture. Heat oil in a skillet over medium-high and fry chicken until golden and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- In a medium bowl, combine cabbage, cheddar, mayonnaise, and pickle juice to make the cheesy slaw. Stir until well mixed.
- Warm tortillas according to package directions. Fill each tortilla with crispy chicken, top with cheesy slaw, chopped pickles, and a dollop of sour cream. Garnish with fresh dill and serve immediately.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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