Description
These Crispy Fried Chicken Tacos offer a delightful combination of juicy, buttermilk-marinated chicken fried to golden perfection, paired with a fresh and tangy cabbage slaw. Perfect for a quick weeknight dinner or casual gatherings, this recipe brings bold flavors and satisfying crunch to your taco night.
Ingredients
Scale
Chicken and Breading
- 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
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
Assembly
- 8 small flour tortillas
Instructions
- Marinate Chicken: Place the chicken strips into a bowl and pour the buttermilk over them. Ensure all pieces are coated well. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Breading: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. This seasoned flour will create a crispy and flavorful coating.
- Fry Chicken: Heat vegetable oil in a skillet or deep pot to 350°F (175°C). Remove chicken strips from the buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour until fully coated. Fry the chicken in batches, avoiding overcrowding, until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain excess oil.
- Make Slaw: In a large mixing bowl, combine shredded cabbage, corn kernels, chopped red onion, and cilantro. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper. Pour this dressing over the cabbage mixture and toss well to coat evenly.
- Assemble Tacos: Warm the flour tortillas gently on a dry skillet or microwave until pliable. Place a few pieces of the crispy fried chicken onto each tortilla, then top with a generous spoonful of the prepared slaw. Serve immediately and enjoy.
Notes
- For extra heat, add a pinch of cayenne pepper to the flour mixture.
- Work in batches while frying to maintain the oil temperature and ensure even crispiness.
- The slaw can be made a few hours in advance and refrigerated to enhance flavor.
- Use fresh corn kernels for better texture, but canned corn works as a convenient substitute.
- Serve with lime wedges and hot sauce for added zest.
