Fried Chicken Tacos Recipe
Crispy fried chicken meets zesty slaw in these flavor-packed tacos. A quick, satisfying meal with a perfect crunch and tang. Great for weeknight dinners or casual weekend gatherings.
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.
