3/4 cup plain flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 large chicken breast
1 egg
8 tbs canola oil
6 small tacos
1 small head iceberg lettuce
Half a small cabbage
2 tbs tartare sauce
Directions
Seasoned flour: In a bowl, combine ¾ cup flour, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper.
Coat the chicken: Slice chicken into tenders, around 2cm wide. Pat chicken dry with paper towel. Whisk one egg into a bowl. Dip each tenderloin into the egg, then dredge thoroughly in the seasoned flour.
Cook the chicken: Heat oil in a small pot over medium heat. Fry chicken tenders for about 3–4 minutes per side or until golden brown and cooked through (internal temperature 75°C).
Prepare the vegetables: Roughly shred lettuce & cabbage.
Prepare the wraps: Warm the tortillas slightly. Spread tartare sauce on the wrap. Lay shredded vegetables & top with crispy chicken. Serve with more tartare sauce if desired.
