Making fried chicken tacos at home isn’t just about bringing a crunchy, juicy treat to your table—it’s about crafting a meal that hits all the right notes. The tender chicken strips, soaked in buttermilk and seasoned with paprika, garlic, and onion powder, fry up golden and crispy every time.
Paired with a tangy, fresh slaw bursting with crunchy cabbage, sweet corn, and zesty lime, these tacos offer a refreshing contrast that keeps each bite exciting and balanced.
One cooking tip I’ve learned is to let the chicken marinate in buttermilk long enough—it tenderizes the meat beautifully, locking in juiciness while the seasoned flour creates that perfect crispy coating without being heavy.
This recipe is trending because it combines the comfort of fried chicken with the fresh vibrancy of tacos—giving you a crowd-pleaser that’s also surprisingly balanced and satisfying.
Studies show that meals combining protein and fresh veggies can help with better digestion and sustained energy—a major plus for busy weeknights.
Serve these tacos alongside creamy Guacamole and a refreshing Avocado Margarita to elevate your meal with smooth, complementary flavors. Crunchy. Juicy. Bright.
I’d love to hear how you customize these tacos or your favorite dipping sauces—drop your tips below!
What Keeps Me Coming Back to These Tacos?
- Tender Juiciness Every Time: Thanks to the buttermilk soak, the chicken strips come out perfectly tender and juicy—goodbye to dry bites forever.
- Effortless Weeknight Winner: It’s simple and quick enough for busy evenings, yet still feels like a special meal to unwind with.
- Freshness That Pops: The tangy, crunchy slaw adds a lively contrast that keeps the tacos from feeling too heavy or greasy.
- Healthier Twist Options: When I want less oil, air-frying works wonders—same satisfying crunch without the guilt.
- Craving-Satisfying and Balanced: This recipe hits the spot and keeps things balanced, making it a go-to for both comfort and nourishment.
Try More Tacos Recipe!
Fried Chicken Tacos Recipe
Equipment
- Mixing bowls (2-3)
- Tongs
- Frying pan or deep fryer
- Paper towels
- Slotted spoon
- Whisk
- Cutting board & knife
Ingredients
For the Chicken:
- 1 pound chicken breasts boneless skinless , 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
- 8 small flour tortillas
For the Tangy Slaw:
- 2 cups green cabbage shredded
- 1 cup corn kernels fresh or canned
- ½ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Soak chicken strips in buttermilk for 15–30 minutes.
- In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Dredge each chicken strip in the seasoned flour mix.
- Heat oil in a frying pan over medium heat.
- Fry chicken strips until golden and crispy, about 3–4 minutes per side.
- Drain on paper towels to remove excess oil.
- In a separate bowl, toss all slaw ingredients together.
- Warm tortillas, add fried chicken and slaw, and serve immediately.
Nutrition Info:
| Nutrition | Value |
| Calories | 616kcal |
| Carbohydrates | 69g |
| Protein | 36g |
| Fat | 21g |
| Sugar | 10g |
| Sodium | 1.4mg |
Tips For The Perfect Bite!
- Double-dip for an extra crunch: After the first flour coat, dip the chicken briefly back into the buttermilk and re-dredge in flour. You’ll get that perfect crispy shell taco dreams are made of.
- Add cornstarch to your flour mix: Just a tablespoon or two makes a noticeable difference—your crust becomes lighter, crispier, and stays crunchy longer.
- Season your flour and your buttermilk: Add a pinch of salt and hot sauce to the buttermilk soak. It subtly seasons the chicken from the inside and adds flavor depth.
- Let the dredged chicken rest: Before frying, let the coated chicken strips sit on a rack for 10–15 minutes. This helps the breading “set” and reduces it falling off in the oil.
- Mix up your slaw texture: Add thinly sliced radishes or julienned carrots to the slaw if you’re feeling fancy—they give great crunch and color without overpowering the flavors.
- Warm tortillas over an open flame: If you’ve got a gas stove, quickly warming tortillas over a low flame adds a smoky edge and helps them stay soft but sturdy.
- Use a wire rack post-frying: Instead of draining on paper towels, place fried chicken on a wire rack over a baking sheet. It prevents sogginess and keeps the coating crisp.
Quick Questions?
Q. Can I use corn tortillas instead of flour?
Ans: Absolutely! They add an authentic touch—just warm them slightly so they don’t break when folded.
Q. How do I keep the fried chicken crispy?
Ans: Lay them on a wire rack after frying (not paper towels), and don’t cover them until you’re ready to serve.
Q. Can I prep anything ahead of time?
Ans: Yes! The slaw actually tastes better if made a few hours ahead. And the chicken can marinate in buttermilk overnight.
Q. Is air-frying an option?
Ans: Totally. I’ve done it many times—400°F for about 12-15 minutes, flipping halfway through for even crispiness.
Q. What can I use instead of buttermilk?
Ans: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes—voilà, DIY buttermilk!
Q. Can I make these gluten-free?
Ans: Yes, just swap the flour and tortillas with gluten-free versions, and double-check the breadcrumbs or seasonings you use.
