Crispy Chicken Taquitos
These homemade chicken taquitos are golden and crispy on the outside, packed with juicy white meat chicken, melty pepper jack cheese, and flavorful spices. Whether served as a fun appetizer or a main dish, they’re a guaranteed crowd-pleaser for Taco Tuesday or any fiesta!
Servings: 12 Taquitos
Ingredients
- 2 chicken breasts, cut into 1½-2 inch pieces
- 2 limes, juiced
- 1 tsp Slap Ya Mama
- 1 tsp garlic salt
- 1 tsp paprika
- 1 tsp pepper
- ½ tsp chili powder
- ½ tsp oregano
- ½ tsp basil
- 2 tbsp butter
- 1-2 cups pepper Jack cheese, shredded
- 12-15 corn tortillas
- 1-2 cups olive oil or vegetable oil
Instructions
- In a large bowl, add chicken, olive oil, lime juice, and seasonings. Toss to coat chicken pieces.
- Using a large skillet or frying pan, heat butter over medium heat and add chicken pieces. Cook chicken until thoroughly cooked, approximately 7-10 minutes.
- Remove from pan and shred chicken pieces. Set aside.
- Place corn tortillas in a moistened paper towel and microwave for about 10-15 seconds prior to filling so tortillas will not fall apart.
- Heat oil over medium high heat in large skillet.
- Add shredded chicken and cheese to tortillas, tightly roll up. Place seam side down into the hot oil and fry until golden brown on all sides. Can use toothpicks to hold tortilla together, if needed.
- Once browned, remove from pan and place on plate lined with paper towels.
- Serve with homemade guacamole, salsa, sour cream or your favorite dipping sauce.
Notes
- Warm up your tortillas wrapped in a damp paper towel in the microwave so they stay soft and don’t crack when you roll or fry them.
- Cook the chicken on medium heat without letting it brown—this makes shredding way easier.
- Roll those taquitos nice and tight! It helps them hold together and keeps all that tasty filling inside.
- Don’t over-fry—aim for a light golden color, not deep brown, so they stay crispy but not burnt.