Are you tired of the same old taco recipes? Looking for something that’ll make your family rush to the dinner table? Well get ready to fall in love with these incredible fried chicken tacos that are about to become your new go-to meal!
I’ve been obsessed with tacos ever since my years living in Los Angeles, where I developed a serious passion for Mexican and Tex-Mex cuisine. But these fried chicken tacos? They’re something special. They combine crispy, golden chicken with fresh, crunchy slaw and zesty toppings all wrapped in warm tortillas. Best of all, they come together in just 30 minutes!
Why You’ll Love These Fried Chicken Tacos
Before we dive into the recipe. let me tell you why these tacos are so darn amazing
- Quick and easy: Ready in just 30 minutes – perfect for busy weeknights
- Customizable: Add your favorite toppings to make them your own
- Family-friendly: Even picky eaters love these tacos
- Versatile: Great for dinner, lunch, or even as party appetizers
- Crispy + juicy: The perfect texture combination in every bite
My family absolutely devours these whenever I make them They’ve become our standard taco night option, replacing the usual ground beef version we used to have Even my pickiest eater can’t resist them!
What You’ll Need for Amazing Fried Chicken Tacos
For the Chicken:
- 1 pound boneless, skinless chicken (breasts or thighs)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- Seasoning mix: 1 tsp each of paprika, garlic powder, onion powder, salt, and ½ tsp black pepper
- Vegetable oil for frying
For the Tortillas:
- 8 corn tortillas (or flour if you prefer)
For the Tangy Slaw:
- ¼ small red cabbage, finely shredded (or green cabbage)
- Red onion, finely minced
- Fresh lime juice
- Fresh cilantro (or substitute with parsley if you’re in the cilantro-haters club)
For the Cilantro Lime Crema:
- ⅓ cup sour cream
- ⅓ cup buttermilk
- ⅓ cup mayonnaise
- Juice of 1 lime
- Handful of cilantro, finely chopped
- Pinch of salt
Three Ways to Make Crispy Chicken for Tacos
The star of these tacos is definitely the crispy chicken. Here are three different methods to achieve that perfect golden crunch:
1. Oven-Baked Method (My Favorite Shortcut!)
This is honestly the easiest way and works great for busy weeknights:
- Preheat your oven to 375°F
- Use frozen uncooked chicken tenders (I like Bell & Evans brand)
- Arrange them on a baking sheet
- Brush lightly with olive oil and sprinkle with salt
- Bake for 25 minutes until golden and crisp (internal temp should be 165°F)
2. Air Fryer Method
If you have an air fryer, this method is super quick:
- Set air fryer to 400°F
- Arrange the frozen tenders in a single layer
- Cook for 12-15 minutes, flipping halfway through
3. Traditional Pan-Fried Method
This is the most authentic approach:
- Marinate chicken strips in buttermilk for at least 30 minutes
- Dredge in seasoned flour mixture
- Heat vegetable oil in a skillet to 350°F
- Fry in batches for 5-7 minutes until golden brown
- Drain on paper towels
Making the Perfect Taco Accompaniments
While your chicken is cooking, prepare these amazing accompaniments that take these tacos to the next level:
Tangy Slaw
This refreshing slaw adds crunch and balances the richness of the fried chicken:
- Finely shred the cabbage
- Mince the red onion and toss with lime juice (this quick-pickles them!)
- Mix all ingredients together and set aside
Cilantro Lime Crema
This creamy, tangy sauce is EVERYTHING:
- Whisk together sour cream, buttermilk, and mayo
- Add lime juice, chopped cilantro, and a pinch of salt
- Taste and adjust seasoning as needed
Assembling Your Fried Chicken Tacos
Now comes the fun part – putting it all together:
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Heat your corn tortillas: Warm them in a dry cast iron skillet or comal until they get some char marks (about 5-15 seconds per side). This softens them and adds flavor.
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Layer your taco: Start with a bed of cabbage slaw, add your crispy chicken strips, drizzle with cilantro lime crema, and top with pickled onions and fresh cilantro leaves.
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Serve immediately with your favorite salsa on the side.
Time-Saving Tips and Variations
I’m all about making cooking easier, so here are some of my favorite shortcuts:
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Use rotisserie chicken: For an even quicker version, combine shredded rotisserie chicken with taco seasoning, salsa, and shredded cheese. Fill tortillas, fold in half, and pan-fry until crispy.
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Prep ahead: Make the slaw and crema in the morning before work.
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Make it spicy: Add diced jalapeños or a spicy taco seasoning packet.
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Try different cheeses: Pepper jack adds a nice kick.
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Make it healthier: Bake or air-fry instead of deep-frying, and use Greek yogurt instead of mayo in the crema.
Serving Suggestions
These tacos are amazing on their own, but here are some perfect sides to round out your meal:
- Mexican rice
- Refried or black beans
- Guacamole or sliced avocado
- Fresh pico de gallo
- Corn on the cob with chili lime butter
Why This Recipe Works
I’ve tested this recipe dozens of times, and here’s why it’s foolproof:
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The buttermilk marinade tenderizes the chicken and adds flavor
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The seasoned flour ensures every bite is packed with flavor
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The tangy slaw provides a refreshing contrast to the rich fried chicken
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The cilantro lime crema brings everything together with its creamy, zesty flavor
FAQ: Your Fried Chicken Taco Questions Answered
Q: Can I make these ahead of time?
A: You can prep the components separately, but assemble just before serving for maximum crispiness.
Q: How do I store leftovers?
A: Store the chicken, slaw, and crema separately in airtight containers. The chicken will stay fresh for up to 3 days, and the slaw for up to 2 days.
Q: Can I freeze the fried chicken?
A: Yes! After frying, cool completely and freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in a 375°F oven for 15-20 minutes.
Q: What’s the best way to warm tortillas?
A: Heat them briefly in a dry skillet or directly over a gas flame until lightly charred and pliable.
Q: Can I use corn tortillas instead of flour?
A: Absolutely! Corn tortillas have more flavor but can be more brittle, so make sure to warm them properly.
My Personal Touch
Whenever I make these for my family, I like to set up a little taco bar with all the toppings and let everyone build their own. It’s so fun to see the creative combinations they come up with! My husband always goes heavy on the hot sauce, while my daughter loads up on extra crema.
The best part is how versatile this recipe is. Sometimes I’ll swap in different seasonings based on what I’m craving that day. A little chipotle powder in the flour mixture gives a smoky kick, or some cumin adds earthy depth.
Trust me, once you try these fried chicken tacos, regular tacos will never be the same again. They’re crispy, juicy, tangy, and just perfect in every way. Plus, they come together so quickly that they’re perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.
So what are you waiting for? Grab those ingredients and get cooking! Your taste buds (and your family) will thank you.
One Last Pro Tip
To get your tacos to sit upright on the plate (making for a prettier presentation), try using a long toothpick to pierce through them, or invest in some taco holders. No more taco filling spilling all over your plate!
How to make homemade crispy tacos
- In a skillet over medium heat, add the chicken, taco seasoning, and ¼ cup of water.
- Bring to a simmer and let it cook until the sauce thickens. Remove from heat and stir in the cilantro.
- In another large skillet, heat the oil on medium-high heat.
- Add a couple of tortillas to the oil. Wait 10-15 seconds, then flip them over.
- Place some of the chicken mixture down the center of the tortillas. Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape.
- Cook for 2-3 minutes, then flip them over to the other side to cook. Both sides should have golden brown spots and the tortilla should be somewhat crisp.
- Repeat with remaining tortillas and filling.
- If you can get your hands on a tortilla press, making your own tortillas will be worth the effort! You can make them without the press, but they will have the “handmade” thickness and shape to them.
- If you dont have taco seasoning, you can always use salsa! (Just omit the water as salsas are more watery already)
Southwestern Cabbage Slaw – This tops almost every taco I make
If you make one of my recipes, Id love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Taking the time to pan fry these tacos is time well spent. We love whipping this up on a lazy Saturday and no other taco can compare!
- 3 ½ – 4 cups cooked, shredded chicken (about half of a 4 lb roast chicken)
- 2-3 Tablespoons taco seasoning, to taste
- ¼ cup chopped fresh cilantro
- 20-24 corn tortillas
- about ¼ cup oil, for frying + more if necessary
- In a medium skillet over medium heat, add the chicken, taco seasoning, and ¼ cup of water.
- Bring to a simmer and let it cook until the sauce thickens and the mixture isnt so watery, about 5 minutes or so. Remove from heat and stir in the cilantro.
- Place a few paper towels on a plate and set it next to the stove. In another large skillet, heat the oil medium-high heat. It should “shimmer” and bubble quite a bit if you stick a wooden spoon in it.
- Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Place some of the chicken mixture down the center of the tortillas (about 2-3 T, depending on the size of your tortillas). Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape. Cook for 2-3 minutes, then flip them over to the other side to cook for another 2-3 minutes. Both sides should have golden brown spots and the tortilla should be somewhat crisp.
- Transfer to the plate lined with paper towels. Cover or place in a warm oven to keep them warm.
- Repeat with remaining tortillas and filling, adding more oil if the tortillas start to stick or scorch. Serve with desired garnishes.
Salsa Verde Variation: Omit the taco seasoning and water. Add ½ cup homemade or purchased salsa verde when the instructions say to add the taco seasoning.
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