Crack Chicken Tacos

Ready In: 50 m
Serving: 4


  • 2 lb. boneless skinless chicken breasts, cut into 2″ pieces
  • 1 c. all-purpose flour
  • 2 c. panko bread crumbs
  • 3 large Eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • 1/2 c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • 8 Small flour tortillas
  • 1/2 head green cabbage
  • Ranch dressing, for drizzling
  • Fresh cilantro, for garnish


  1. Make crack chicken: Preheat oven to 425°. In a large resealable plastic bag, combine chicken and flour and shake until fully coated.
  2. Set up a dredging station: In one bowl, add panko bread crumbs and in another bowl, whisk eggs and add 2 tablespoons water. Dip chicken in eggs then in panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 23 to 25 minutes.
  4. Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
  5. Coat baked chicken in sauce.
  6. Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.


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