Heat the Tortillas: Warm the corn tortillas in the microwave for about 30 seconds or on a dry skillet for a few seconds on each side to make them pliable. This step will make it easier to roll them without breaking.
Assemble the Taquitos: Lay a tortilla flat on a surface, and spoon a generous amount of the chicken mixture along the center. Roll the tortilla tightly around the filling, making sure the ends are tucked in to prevent the filling from spilling out.
Fry the Taquitos: Heat about 1-2 inches of vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot (but not smoking), carefully place the taquitos seam side down in the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until they are golden brown and crispy. Use tongs to turn them occasionally to ensure they cook evenly on all sides.
Drain and Serve: Remove the taquitos from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with a side of guacamole, salsa, or your favorite dipping sauce.
Tips:
For a healthier version, you can bake the taquitos instead of frying them. Preheat your oven to 400°F (200°C), place the taquitos on a baking sheet, and bake for 15-20 minutes, turning halfway through until golden and crispy.
Feel free to customize the filling with other ingredients like black beans, corn, or jalapeños for extra flavor.
For a crunchy, golden exterior, make sure the oil is hot enough before adding the taquitos to prevent them from becoming soggy.
Enjoy these crispy, homemade chicken taquitos as a delightful snack or main dish!
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