If there’s one dish that guarantees instant smiles and brings everyone to the table, it has to be Crispy Fried Chicken Tacos. Imagine juicy chicken strips marinated in tangy buttermilk, perfectly seasoned and double fried for the ultimate crunch, all snuggled into warm tortillas with a cascade of bright toppings. With every bite, you get that irresistible contrast of crispy, juicy, fresh, and creamy. These tacos are a winning twist on classic comfort food, making them my absolute go-to for taco night, parties, or any time I crave a meal that’s as fun as it is flavorful.
Ingredients You’ll Need
Every element in these Crispy Fried Chicken Tacos plays a special role, combining to create layers of taste, crunch, and color. You’ll notice how common pantry staples and a few market-fresh veggies come together simply yet deliver big, crowd-pleasing flavor.
- Chicken breasts: Boneless and skinless, sliced into strips for even cooking and perfect taco portions.
- Buttermilk: Acts as a tenderizer and flavor booster, helping the coating stick beautifully to the chicken.
- All-purpose flour: The base of your crispy coating for that golden, crunchy finish you crave.
- Cornstarch: The secret to extra-light, crunchy crust; don’t skip it!
- Paprika: Adds color and a subtle smoky depth to the coating.
- Garlic powder: Infuses every bite with savory, garlicky notes.
- Onion powder: Layers in gentle sweetness and umami.
- Cayenne pepper: Just enough heat to tickle your taste buds without overpowering the dish.
- Salt: Essential for bringing out all the flavors in the chicken and crust.
- Black pepper: Adds a light, peppery kick and rounds out the spice blend.
- Vegetable oil: Ideal for high-heat frying, giving you that even, crisp texture.
- Small tortillas: Flour or corn – choose your favorite, and be sure to warm them for suppleness.
- Shredded lettuce: Adds cool crunch and vibrant color.
- Diced tomatoes: Sweet, juicy, and refreshing, they lighten up each bite.
- Shredded cheddar cheese: Classic sharp flavor that pairs perfectly with crispy chicken.
- Red onion: Thinly sliced for a touch of zesty sharpness and lovely color.
- Sour cream or ranch: Creamy, tangy, and the perfect finishing drizzle.
- Lime wedges: A quick squeeze brightens everything and brings all the flavors together.
How to Make Crispy Fried Chicken Tacos
Step 1: Marinate the Chicken
Start by submerging the chicken strips in a bowl of buttermilk. Cover and let them rest in the fridge for at least 30 minutes — or go up to 4 hours if you want them extra tender and juicy. The buttermilk breaks down the chicken just enough to make it melt-in-your-mouth, and kicks off the flavor party before you even hit the stove.
Step 2: Prepare the Dredge
While the chicken marinates, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a large bowl. This mixture creates the magic crispy coating that makes these Crispy Fried Chicken Tacos such a home run. Give it a good whisk so all those spices are evenly distributed!
Step 3: Heat Your Oil
Pour about 1 to 2 inches of vegetable oil into a deep skillet or pot, and heat to 350°F (175°C). Using a thermometer here can help keep the oil at the sweet spot for frying. Too hot, and your chicken browns before it cooks through; too cool, and you miss out on that crackly crust.
Step 4: Coat and Fry the Chicken
Take your buttermilk-soaked chicken and dredge each strip in the flour mixture, pressing firmly so every nook and cranny is covered. For sky-high crunch, dip the chicken back into the buttermilk and dredge again before sliding carefully into the hot oil. Fry in batches for 5 to 6 minutes, turning once, until golden and cooked through. Drain the finished strips on a paper towel-lined plate to keep them crisp.
Step 5: Warm the Tortillas
A warm tortilla makes all the difference! Heat them in a dry skillet for about 20 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds, just until soft and pliable. This step ensures your Crispy Fried Chicken Tacos are easy to fold — and means no cold-taco letdowns.
Step 6: Assemble Your Tacos
Now comes the fun part: building your taco masterpiece. Lay a few crispy chicken strips inside each tortilla, then top with a handful of shredded lettuce, diced tomatoes, and cheddar cheese. Sprinkle on red onion, drizzle with sour cream or ranch, and finish with a squeeze of fresh lime over the top. Each taco is a feast of flavor and texture in every bite!
How to Serve Crispy Fried Chicken Tacos
Garnishes
Amp up your Crispy Fried Chicken Tacos with your favorite finishing touches. Chopped cilantro, sliced avocado, a scatter of pickled jalapeños, or a dash of hot sauce can all add extra color, flavor, or heat. Don’t forget those lime wedges for a tangy pop — they really wake everything up!
Side Dishes
Serve these tacos alongside classic sides like Mexican street corn, black bean salad, or crispy tortilla chips and salsa. The cooling crunch of a simple slaw or creamy guacamole balances out the richness of fried chicken and makes the meal feel downright celebratory.
Creative Ways to Present
Turn your spread into a DIY taco bar so everyone can customize their own Crispy Fried Chicken Tacos. Set out the chicken, tortillas, and toppings in bowls, or build mini tacos as appetizers for a party. For something a little different, chop up the chicken and serve nacho-style over tortilla chips with all the fixings.
Make Ahead and Storage
Storing Leftovers
To keep leftovers fresh, store the fried chicken strips in an airtight container lined with paper towels in the fridge for up to 3 days. Keep tortillas and toppings separate so they stay their best for tomorrow’s taco cravings.
Freezing
Fried chicken freezes surprisingly well! Let strips cool completely, then spread them out on a baking sheet to freeze solid before transferring to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen for a quick taco night, no need to thaw.
Reheating
For the crispiest results, reheat chicken strips straight from the fridge or freezer in a 400°F oven or air fryer for about 8–10 minutes, until piping hot and crisp again. Microwave reheating is quick but will soften the coating, so oven is best for that signature crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully here. They’re a bit juicier and even more flavorful, so just cut them into strips and follow the recipe exactly the same way.
Are Crispy Fried Chicken Tacos spicy?
They have a gentle kick from the cayenne and paprika, but not enough to set your mouth on fire. Want it hotter? Add extra cayenne or a pinch of chili powder to the flour mix.
How can I make these tacos gluten-free?
Swap all-purpose flour for your favorite cup-for-cup gluten-free flour blend and choose gluten-free corn tortillas. You’ll enjoy all the crunch, without the gluten!
Can I bake the chicken instead of frying?
For a lighter version, you can bake the coated chicken strips at 425°F on a wire rack-lined baking sheet. They won’t be quite as crispy but will still taste amazing in tacos.
What else can I add to my tacos?
Get creative! Add sliced radishes, shredded cabbage, fresh corn kernels, sliced jalapeños, or a drizzle of chipotle mayo. The classic base of Crispy Fried Chicken Tacos welcomes all sorts of fun toppings.
Final Thoughts
These Crispy Fried Chicken Tacos are proof that you don’t need a special occasion for food to feel exciting — you just need great flavor and good company. Grab your tortillas, gather your toppings, and let this recipe shake up your next taco night. You’re in for something amazing!
Print
Crispy Fried Chicken Tacos Recipe
- Prep Time: 20 minutes plus marinating time
- Cook Time: 20 minutes
- Total Time: 40 minutes plus marinating
- Yield: 8 tacos
- Category: Main Course
- Method: Frying, Assembly
- Cuisine: Mexican-Inspired, American
- Diet: Non-Vegetarian
Description
These Crispy Fried Chicken Tacos are a delicious twist on traditional tacos, featuring crispy chicken strips nestled in warm tortillas with classic toppings. Perfect for a fun and flavorful meal that the whole family will love.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
For Serving:
- 8 small flour or corn tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, thinly sliced
- 1/2 cup sour cream or ranch dressing
- lime wedges for serving
Instructions
- Marinate the Chicken: Place chicken strips in a bowl with buttermilk, cover, and refrigerate for at least 30 minutes to tenderize.
- Prepare the Coating: In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Fry the Chicken: Heat oil to 350°F, dredge chicken in flour mixture, then fry in batches until golden brown and cooked through.
- Assemble Tacos: Warm tortillas, place chicken strips, top with lettuce, tomatoes, cheese, red onion, and a drizzle of sour cream or ranch. Serve with lime wedges.
Notes
- For extra crunch, double-dip the chicken before frying.
- Try adding avocado slices or pickled jalapeños for additional flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 55 mg
