Description
These Crispy Fried Chicken Tacos feature tender, buttermilk-marinated chicken strips fried to golden perfection, served in warm flour tortillas with a fresh and zesty cabbage-corn slaw. A perfect balance of crunchy texture and tangy flavors makes this taco recipe a crowd-pleaser and ideal for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken
- 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
For the Slaw
- 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
For Assembly
- 8 small flour tortillas
Instructions
- Marinate Chicken: Place the chicken strips in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Breading: In a shallow dish, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined to create a seasoned coating for the chicken.
- Fry Chicken: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken strips from buttermilk, then dredge each piece thoroughly in the seasoned flour. Fry the chicken strips in batches for 4-6 minutes, or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make Slaw: In a large bowl, combine shredded cabbage, corn kernels, chopped red onion, and fresh cilantro. In a separate bowl, whisk together mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss gently to coat.
- Assemble Tacos: Warm the flour tortillas briefly in a dry skillet or microwave until pliable. Place a few fried chicken strips in each tortilla, then top generously with the prepared slaw. Serve immediately for best texture and flavor.
Notes
- For extra heat, add a pinch of cayenne pepper to the flour mixture or the slaw dressing.
- You can substitute chicken thighs for a juicier taco filling.
- Use fresh lime juice for the dressing to enhance the bright flavor.
- Make sure the oil temperature stays consistent at 350°F to ensure crispy chicken without excess oil absorption.
- Leftover chicken and slaw can be stored separately in the refrigerator for up to 2 days.
