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!
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.
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