This crispy shredded chicken is just the thing for a tasty meal! It’s packed with flavor and has that wonderful crunch that makes every bite fun to eat.
You’ll love how easy it is to make! I often use it in tacos or on top of salads for a quick dinner. Plus, the leftovers (if there are any!) are great for sandwiches too!
Key Ingredients & Substitutions
Chicken Breasts: Try using boneless, skinless chicken breasts for this recipe—they’re easy to shred after cooking. If you prefer dark meat, chicken thighs work great too!
Flour: All-purpose flour is perfect for coating. If you’re gluten-free, you can use a gluten-free flour blend instead. I’ve found that rice flour can also work well for a lighter coating!
Cornstarch or Breadcrumbs: Cornstarch gives a super crispy texture. If you want even more crunch, feel free to mix breadcrumbs with cornstarch. For a healthier option, try panko breadcrumbs.
Spices: Smoked paprika adds a lovely depth, but you can swap it with regular paprika or even Italian seasoning if that’s what you have on hand. I sometimes add a squeeze of lime for a fresh flavor kick!
Oil: Use any high smoke point oil, like canola or vegetable oil, for frying. Peanut oil is a great option too for an extra hint of flavor.
How Do I Get My Chicken Extra Crispy?
Getting that perfect crispiness comes down to a few important steps!
- Start with well-cooked, slightly cooled chicken for easy shredding.
- Make sure to coat the chicken pieces thoroughly in the egg wash and then the flour mixture. A good coating is key!
- Heat the oil properly. You can drop a small piece of the coated chicken in; if it sizzles, you’re ready!
- Don’t overcrowd the pan. Fry in batches to keep the temperature of the oil consistent.
- Drain the chicken on paper towels immediately after frying to keep them crisp.
With these tips, you’ll have deliciously crispy shredded chicken every time! Enjoy experimenting with flavors and serving it in your favorite dishes.
How to Make Crispy Shredded Chicken
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch or fine breadcrumbs (for extra crispiness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder or cayenne (optional for a little heat)
- 2 eggs
- Oil for frying (vegetable, canola, or peanut oil)
- Optional: 2–3 fresh chili peppers (red and green), whole or sliced, for garnish and subtle heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the chicken and about 30 minutes to fry it until crispy. So in total, you’ll need around 45 minutes. Perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by poaching the chicken breasts in a pot of simmering water. Let them cook for about 15 minutes, until they’re fully cooked through. Once done, take them out and let them cool slightly. After cooling, use two forks to shred the chicken into bite-sized pieces.
2. Prepare Coating Mix:
In a shallow bowl, mix together the all-purpose flour, cornstarch or breadcrumbs, salt, pepper, garlic powder, smoked paprika, and chili powder (if you’re adding spice). This mixture will help give your chicken that delicious crispy coating.
3. Egg Wash:
In another bowl, crack the eggs and beat them until smooth. This egg wash will help the coating stick to the shredded chicken.
4. Coat the Shredded Chicken:
Take your shredded chicken and quickly dip it into the egg wash, allowing any excess to drip off. Then, toss it into the flour mixture. Ensure that every piece of chicken gets a great coating—this is what makes it crispy!
5. Heat Oil and Fry:
In a deep skillet or frying pan, heat enough oil over medium-high heat to fully submerge the chicken. To check if it’s hot enough, drop a small piece of chicken in; if it sizzles right away, you’re good to go! Fry the coated shredded chicken in batches, being careful not to overcrowd the pan. Cook until it’s golden brown and crispy, about 3-5 minutes, flipping pieces gently to ensure an even fry.
6. Drain and Rest:
Once the chicken is crispy, remove it from the oil and place it on paper towels to drain the excess oil. This will keep it crispy!
7. Serve:
Time to enjoy! You can garnish your crispy chicken with fresh red and green chili peppers for a touch of color and flavor. This chicken is super versatile—serve it hot as a topping on tacos, salads, or alongside your favorite dipping sauces.
Enjoy your deliciously crispy shredded chicken, bursting with flavor and texture!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to thaw is overnight in the refrigerator or using the defrost setting on your microwave. After thawing, cook it as directed in the recipe.
Can I Make This Chicken in Advance?
Absolutely! You can cook and coat the shredded chicken ahead of time. Just store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, simply fry it fresh to maintain that crispy texture!
How Do I Store Leftovers?
Leftover crispy shredded chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness. Avoid the microwave, as it can make the chicken soggy.
What Are Some Good Serving Suggestions?
This crispy shredded chicken is incredibly versatile! Use it as a topping for tacos, salads, or grain bowls. It also makes a fantastic filling for sandwiches or wraps. Feel free to get creative with sauces and garnishes!
