Crispy Fried Chicken Tacos Recipe
If you are craving something that brings together the perfect crunch, zest, and warmth wrapped in a soft tortilla, then this Crispy Fried Chicken Tacos Recipe is about to become your new go-to favorite. Imagine juicy, tender chicken strips marinated in buttermilk, coated in a fragrant blend of spices and flour, then fried to golden perfection. Paired with a vibrant, tangy slaw that adds brightness and texture, these tacos deliver a lively explosion of flavors with every bite. Whether you’re feeding a crowd or just treating yourself, this dish promises to satisfy and impress with its irresistible combination of crispiness and refreshing toppings.
Ingredients You’ll Need
These ingredients are straightforward, but each plays a crucial role in building the incredible flavors and textures of this Crispy Fried Chicken Tacos Recipe. From juicy chicken strips soaked in buttermilk to the colorful and zesty slaw components, every item is essential in making this dish shine.
- 1 pound boneless, skinless chicken breasts: The star protein, easily sliced into strips for perfect frying.
- 1 cup buttermilk: Tenderizes and adds tangy richness to the chicken before frying.
- 1 cup all-purpose flour: The base for the crispy, golden coating.
- 1 teaspoon paprika: Brings a smoky warmth and beautiful color to the breading.
- 1 teaspoon garlic powder: Adds savory depth without overpowering.
- 1 teaspoon onion powder: Enhances the flavor profile with a mild onion punch.
- 1 teaspoon salt: Essential for seasoning, highlighting all the flavors.
- ½ teaspoon black pepper: Adds a subtle kick to the crust.
- Vegetable oil: For frying—choose one with a high smoke point for that perfect crisp.
- 8 small flour tortillas: Soft yet sturdy, they cradle the crispy chicken and toppings beautifully.
- 2 cups shredded green cabbage: Adds cool crispness and a subtle bite to balance the rich chicken.
- 1 cup corn kernels: Sweetness and texture—fresh or canned both work wonderfully.
- ½ cup finely chopped red onion: Offers a sharp, slightly sweet contrast.
- ¼ cup chopped fresh cilantro: Brings bright, herbaceous notes.
- ¼ cup mayonnaise: The creamy base of the slaw dressing.
- 2 tablespoons apple cider vinegar: Adds acidity to brighten the slaw.
- 1 tablespoon lime juice: Injects fresh citrus zing.
- 1 teaspoon sugar: Balances the tang and sharpness in the dressing.
- Salt and pepper: To taste, ensuring the slaw complements the fried chicken perfectly.
How to Make Crispy Fried Chicken Tacos Recipe
Step 1: Marinate the Chicken
Start by soaking the chicken strips in buttermilk for at least 30 minutes. This step is essential for achieving tender, juicy meat that stays moist after frying. The acidity in the buttermilk gently breaks down the proteins, making each bite melt-in-your-mouth delicious.
Step 2: Prepare the Breading
While the chicken marinates, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. This seasoned flour mixture provides the flavorful, crispy coating that defines this Crispy Fried Chicken Tacos Recipe. The combination of spices ensures every bite is layered with warmth and satisfying crunch.
Step 3: Fry the Chicken
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken strips from the buttermilk, dredge each piece thoroughly in the seasoned flour, and fry in batches. Frying in small batches maintains the oil temperature, allowing the chicken to become golden brown and crispy without becoming greasy. Drain the fried chicken on paper towels to remove any excess oil.
Step 4: Make the Slaw
Combine shredded green cabbage, corn kernels, finely chopped red onion, and cilantro in a mixing bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper. Pour this vibrant dressing over the veggie mix and toss everything until well-coated. This zesty slaw brings a refreshing crunch that perfectly counters the richness of the fried chicken.
Step 5: Assemble the Tacos
Warm the flour tortillas gently so they’re soft and pliable. Fill each tortilla with the crispy fried chicken strips and top generously with the tangy slaw. The combination of textures and flavors in every taco is a little celebration in your mouth.
How to Serve Crispy Fried Chicken Tacos Recipe
Garnishes
Add a handful of fresh cilantro leaves or a few lime wedges on the side for an extra burst of color and freshness. Slices of avocado or a drizzle of spicy chipotle sauce can take this dish to the next level, giving an exciting twist that complements the crispy chicken beautifully.
Side Dishes
This Crispy Fried Chicken Tacos Recipe pairs wonderfully with simple sides like Mexican rice or black beans. For something lighter, serve with a crisp cucumber salad or a fresh fruit salsa to keep the meal balanced and vibrant.
Creative Ways to Present
For a fun party platter, serve the tacos deconstructed: place the crispy chicken, slaw, tortillas, and garnishes in separate bowls so guests can build their own. Alternatively, wrap the assembled tacos in parchment paper and secure with twine for a charming picnic-ready presentation.
Make Ahead and Storage
Storing Leftovers
Store the fried chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart preserves the chicken’s crispiness and the slaw’s freshness so you can enjoy the best texture and flavor the next day.
Freezing
You can freeze the fried chicken strips individually on a baking sheet, then transfer them to a freezer bag. This helps maintain crispiness after reheating. Avoid freezing the slaw, as it will lose its texture—it’s best to make a fresh batch when needed.
Reheating
To reheat, place frozen or refrigerated chicken on a wire rack in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy. Avoid microwaving as it tends to make the coating soggy. Warm the tortillas separately and add fresh slaw before serving for best results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and have more flavor. Just cut them into strips similar in size to chicken breasts to ensure even cooking in the Crispy Fried Chicken Tacos Recipe.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. This helps tenderize the chicken just like traditional buttermilk.
How do I know when the oil is hot enough for frying?
The ideal frying temperature is around 350°F (175°C). If you don’t have a thermometer, drop a little flour into the oil—it should sizzle immediately without smoking. Maintaining this temperature is key for crispy, non-greasy chicken.
Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend or crushed cornflakes for the breading. Just ensure your tortillas are gluten-free as well to keep the recipe suitable for gluten-sensitive guests.
What drinks pair well with these tacos?
Light, refreshing beverages like a chilled cerveza, sparkling water with lime, or a fruity margarita complement the crispy, zesty flavors beautifully and keep the meal feeling festive and fun.
Final Thoughts
There is something incredibly satisfying about sinking your teeth into these Crispy Fried Chicken Tacos Recipe that never gets old. The harmony of crispy, juicy chicken layered with vibrant, tangy slaw wrapped in a warm tortilla is pure comfort food magic. Whether it’s a casual weeknight dinner or a weekend gathering, this recipe is sure to bring smiles and happy bellies to the table. So go ahead, give this recipe a try and watch these tacos become an instant favorite in your home!
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Crispy Fried Chicken Tacos Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Crispy Fried Chicken Tacos are a delicious, flavorful meal perfect for a quick weeknight dinner or casual get-together. Tender chicken strips are marinated in buttermilk, coated in a seasoned flour mixture, and fried to golden perfection. Served in warm flour tortillas and topped with a refreshing cabbage and corn slaw dressed in a tangy, creamy dressing, these tacos deliver the perfect balance of crispy, savory, and fresh flavors.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, 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
Toppings and Slaw
- 8 small flour tortillas
- 2 cups shredded green cabbage
- 1 cup corn kernels (fresh or canned)
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Marinate Chicken: Place the chicken strips in a bowl and pour the buttermilk over them. Ensure all pieces are coated, then cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Breading: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper, mixing thoroughly to create the seasoned flour coating.
- Fry Chicken: Heat vegetable oil in a skillet or deep pot to 350°F (175°C). Remove chicken from buttermilk, dredge each strip in the seasoned flour to fully coat, and carefully fry in batches to avoid crowding. Cook until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Make Slaw: In a large bowl, combine the shredded cabbage, corn kernels, chopped red onion, and cilantro. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated.
- Assemble Tacos: Warm the flour tortillas using a skillet or microwave. Fill each tortilla with several slices of the crispy fried chicken, then top generously with the cabbage and corn slaw. Serve immediately while warm and crispy.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce to the slaw dressing.
- Use fresh corn when in season for a sweeter, crunchier slaw.
- To keep the chicken crispy, fry in small batches and avoid overcrowding the pan.
- Warm tortillas briefly before assembling to prevent tearing.
- Leftover chicken can be stored in an airtight container in the fridge for up to 2 days but may lose crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-inspired
