Crispy Fried Chicken Tacos
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You’ll love my Crispy Fried Chicken Tacos – they’re a combination of tender, perfectly seasoned chicken and a refreshing tangy slaw, all wrapped in soft tortillas. This easy and delicious recipe is sure to become a family favorite!
My Crispy Fried Chicken Tacos are a game-changer for taco night! I’m talking crispy, tender chicken strips fried to golden perfection and paired with a tangy slaw in warm tortillas. These tacos are incredibly easy to make and always a hit – you’ll want to make them again and again!
Before You Start
- Marinate the Chicken: Let the chicken marinate in buttermilk for at least 30 minutes. This tenderizes the meat and adds lots flavor.
- Use a Thermometer: When frying, use a thermometer to keep the oil at a steady 350°F (175°C). This will help you achieve a perfectly crispy coating without burning.
- Batch Frying: Fry the chicken in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, resulting in soggy chicken.
- Prep Ahead: You can make the tangy slaw in advance and store it in the refrigerator. This allows the flavors to meld and makes your taco assembly quicker.
- Warm Tortillas: Warm the tortillas in a dry skillet or microwave before assembling. This makes them more pliable and will make your tacos much tastier.
- Rest the Fried Chicken: Let the fried chicken rest on paper towels to drain excess oil. This keeps the tacos from becoming greasy.
- Customize Your Toppings: Feel free to add extra toppings like avocado, jalapeños, or a squeeze of lime to suit your taste. Your tacos, your rules!
Ingredients You’ll Need
- Chicken Breasts: I like to use boneless skinless chicken breasts but feel free to sub with chicken thighs if you prefer.
- Buttermilk: Marinate the chicken in buttermilk to tenderize the meat and add lots flavor. You can use a mixture of milk and lemon juice as a substitute.
- Flour and spices: I like to mix my flour with paprika, garlic powder, onion powder and some salt and pepper. Make sure to season your flour to your liking, otherwise your fried chicken will be bland.
- Vegetable Oil: Choose an oil with a high smoke point, like canola or peanut oil.
- Small Flour Tortillas: I prefer flour tortillas but you can use corn tortillas if you prefer.
- Green Cabbage: You can substitute with red cabbage or a combination of both. You can even buy a bag of coleslaw and use that.
- Corn Kernels: For sweetness and texture. Use fresh, canned, or frozen corn.
- Red Onion: Finely chopped for a bit of sharpness and color.
- Fresh Cilantro: Adds freshness and a burst of flavor. If you don’t like cilantro, use parsley instead.
- Mayonnaise: Use store-bought or make your own. You can use Greek yogurt for a lighter option.
- Apple Cider Vinegar: Adds tanginess to the slaw. White vinegar or lemon juice can be used as substitutes.
- Lime Juice: Brightens up the flavors. Fresh is best, but bottled works too.
- Sugar: Balances the tanginess of the vinegar and lime juice.
- Salt and Pepper: Season to taste.
In a medium bowl, marinate 1 pound of boneless, skinless chicken breasts, cut into strips, in 1 cup of buttermilk for at least 30 minutes.
Tip: Marinating in buttermilk tenderizes the chicken and adds flavor.
In a shallow dish, combine 1 cup of all-purpose flour, 1 teaspoon each of paprika, garlic powder, and onion powder, along with 1 teaspoon of salt and ½ teaspoon of black pepper.
Tip: Mixing the seasonings into the flour helps distribute the flavors evenly.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Dredge the marinated chicken pieces in the seasoned flour, coating them evenly.
Tip: Shake off any excess flour to prevent clumping and ensure an even coating.
Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Tip: Frying in batches prevents overcrowding, which can lower the oil temperature and result in soggy chicken.
In a large bowl, combine 2 cups of shredded green cabbage, 1 cup of corn kernels, ½ cup of finely chopped red onion, and ¼ cup of chopped fresh cilantro. In a small bowl, whisk together ¼ cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of lime juice, 1 teaspoon of sugar, and salt and pepper to taste. Pour the dressing over the slaw and toss to combine. Set aside.
Tip: Making the slaw ahead of time allows the flavors to meld together.
Warm 8 small flour tortillas in a dry skillet or microwave until pliable. Fill each tortilla with a few pieces of crispy fried chicken. Top with a generous amount of tangy slaw.
Tip: Add extra toppings like avocado, jalapeños, or a squeeze of lime for added flavor.
How To Serve
These Crispy Fried Chicken Tacos pair perfectly with a variety of sides and drinks to make a complete meal. Here are some great options to consider:
Easy Guacamole
3 Ingredient Mexican Rice
Pico de Gallo Recipe
Mojito Recipe
Frequently Asked Questions
Can I make the chicken ahead of time?
Yes, you can prepare the chicken ahead of time. After frying, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to keep it crispy.
Can I make this recipe healthier?
Yes, you can make a healthier version by baking or air frying the chicken instead of deep frying. Use whole wheat tortillas and a lighter dressing for the slaw, such as Greek yogurt instead of mayonnaise.
Can I prepare the slaw in advance?
Yes, you can prepare the slaw a few hours in advance. Store it in the refrigerator in an airtight container. This allows the flavors to meld together, making it even more delicious.
How do I store leftover tacos?
Store leftover chicken and slaw separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, and the slaw for up to 2 days. Reheat the chicken before assembling the tacos.
Can I freeze the fried chicken?
Yes, you can freeze the fried chicken. After frying, let the chicken cool completely, then place it in a single layer on a baking sheet to freeze. Once frozen, transfer the pieces to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
How do I reheat frozen fried chicken?
To reheat frozen fried chicken, preheat your oven to 375°F (190°C). Place the frozen chicken on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
More Delicious Taco Recipes
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Crispy Fried Chicken Tacos
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Ingredients
For the Chicken:
- 1 pound chicken breasts (boneless skinless , cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
- 8 small flour tortillas
For the Tangy Slaw:
- 2 cups green cabbage (shredded )
- 1 cup corn kernels (fresh or canned)
- ½ cup red onion (finely chopped)
- ¼ cup fresh cilantro (chopped)
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium bowl, marinate the chicken pieces in the buttermilk for at least 30 minutes.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Dredge the marinated chicken pieces in the seasoned flour, coating them evenly.
- Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- In a large bowl, combine the shredded cabbage, corn kernels, red onion, and cilantro. In a small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper. Pour the dressing over the slaw and toss to combine. Set aside.
- Warm the flour tortillas in a dry skillet or microwave until pliable. Fill each tortilla with a few pieces of crispy fried chicken. Top with a generous amount of tangy slaw and serve.
Notes
- Marinate the chicken in buttermilk for at least 30 minutes to tenderize and add flavor.
- Fry the chicken in batches to keep the oil temperature steady and achieve crispy results.
- Make the slaw ahead of time to allow the flavors to meld together.
- Warm the tortillas before assembling for better flexibility.
- Store leftovers in separate airtight containers and reheat the chicken in the oven to keep them crispy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
