Crisp Chicken Tacos

1. 1

   Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill.

2. 2

   Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200u00b0 oven. Also line a 10- by 15-inch baking pan with paper towels; set beside range.

3. 3

   Pour about 1/2 inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350u00b0 on a thermometer, dip one tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towel-lined baking pan to drain, then transfer to a baking dish in the oven. Repeat to fry remaining tacos, adding more oil as needed.

4. 4

   Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.