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

Scale

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

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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