Fried Chicken Tacos

These Fried Chicken Tacos are the ultimate mashup recipe of Mexican-inspired tacos with American fried chicken. Top them with your favorite taco toppings like lettuce, avocado, pico de gallo, and cheese to make taco night a new level of delicious!

Every night should be Taco Night in my opinion! Especially when they're tacos filled with chicken that's been fried to crunchy, golden perfection and nestled into fresh, chewy tortillas. These Crispy Chicken Tacos are packed with flavor and texture, and they're so easy to make that you can serve them ANY night of the week.

Add all of your favorite fresh toppings and salsas, and you've got a simple and delicious weeknight winner the whole family will love. Taco-bout a delicious taco night!

If you like these easy tacos, try some of our other favorite Mexican-inspired dinner recipes. We love these Taco Cups, this Frito Taco Casserole, and these Crockpot Pork Carnitas

Why This Recipe Works

• Quick and Easy Taco Night: Taco night can seem like a project, but not with this recipe. Once you make the quick and easy fried chicken, let store-bought shortcuts be your friend. Simply assemble with fresh tortillas and toppings you've got on hand, and it's taco-time!
• A Ton of Texture in One Bite: With crispy, crunchy fried chicken, a soft and chewy tortilla, and cool, fresh toppings to bring it all together, this taco hits all of the flavor and texture notes in just one bite.
• Customizable: Tacos are so great because you can make them and top them however you'd like. Use your favorite combinations of fresh toppings and salsas for the ultimate experience!

What Kind of Chicken is Best for Frying

Chicken is great because it's extremely versatile and there are so many different options. You can really fry any type or cut of chicken, especially if you're dredging it ahead of time.

• Boneless-skinless breasts or thighs work well here, since the fried chicken will go into a taco. Just be sure to get a solid, thorough dredge before frying.
• Bone-in, skin-on chicken thighs, drumsticks or thighs work great if you're eating it like traditional fried chicken.
• White and dark meat are both great options. White breast meat is versatile and dark meat is equally delicious, plus it can be even juicier!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Boneless Skinless Chicken Breasts or Thighs: Go with breast meat if you're a white meat fan, or thighs if you prefer dark meat. Both are easy to shop for, juicy once fried, and the base of this flavorful taco recipe.
• Seasoned Flour: Used for the first step in the dredging and coating process, I like seasoned flour to give the chicken a little extra flavor. My favorite brand is Kentucky Kernel Seasoned Flour. You can season your own with a handful of dried spice, or you can purchase a pre-seasoned flour at most grocery stores
• Eggs: The key ingredient for the second step of the dredging process, beaten eggs act as a binder and the glue for the breadcrumbs that come next.
• Panko Breadcrumbs: Light and airy, and ideal for frying, panko breadcrumbs are lighter and flakier than regular breadcrumbs. Making them perfect for dredging and then frying.
• Oil: The key fat to fry the chicken in. I like using a neutral oil like vegetable or canola - something with a higher smoke point.
• Tortillas: We like flour or a corn/flour blend style of tortillas here. They're chewy and soft, and the perfect vessel to wrap up all of that crunchy fried chicken goodness.
  • Corn works well too, just be sure to warm them in a damp paper towel in the microwave first so they're pliable, or I like to char them a bit on the stove in a pan or on a griddle for some extra flavor and texture.

Tools You'll Need

• Chef's Knife 
• Shallow Dishes or Bowls 
• Large Skillet or Cast Iron Skillet
• Silicone Tongs or Fork
• Liquid Measuring Cup
• Measuring Cups

How to Make Fried Chicken Tacos

1. Create a dredging station for the chicken with 3 bowls: the first for seasoned flour, the second for whisked eggs, and the last for panko breadcrumbs.

2. Dredge the chicken pieces in the seasoned flour mixture, shaking off any excess. Dip each piece into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere. Repeat with all the chicken pieces.

3. Heat vegetable oil in a large skillet or deep fryer to 350°F. Carefully add the breaded chicken pieces in batches, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Transfer the fried chicken to a cooling rack or plate lined with paper towels to drain any excess oil.

4. To assemble the tacos, place a few pieces of fried chicken in each warmed or toasted tortilla. Top with toppings as desired.

Expert Tips and Variations

• Frying Tips: Have all of the right tools on hand to set yourself up for success!
  • A spider or metal slotted spoon is necessary to remove the chicken from the oil.
  • A sheet pan lined with a paper towel and wire rack is great to drain the chicken on.
  • Don't forget to salt your chicken immediately after removing from the oil.
• Types of Oil: Any neutral or flavorless oil works great to fry in. You want something with a high smoke point that can withstand high heat. I like vegetable, canola, avocado or grapeseed oil. Peanut oil also works great for frying, but avoid this type if you or anyone you're serving has a nut allergy.
• Oil Temperature: Be sure to get your oil to the right temperature before frying. Use a thermometer and allow it to reach 350°F before adding the chicken.
  • If you add your chicken while the oil is too cool, your chicken won't get crisp or good color, and will taste of oil. If the oil is to hot, you'll overcook the outside of the chicken before the inside is fully cooked.
• Shallow vs. Deep Fry: You can fry chicken either way, but a deep fry will ensure a completely even fry, and won't require as much handling and turning in the oil.
• Baking vs. Frying: There's nothing quite like fried chicken, but a good baked chicken recipe will do the trick too - it's still crispy, flavorful, less of a mess, and a bit lighter. Try out my recipe here: Baked Fried Chicken.

Toppings Ideas

One of the best things about tacos are the toppings!

• Lettuce: Finely shredded lettuce adds a nice, cool crunch to the taco.
• Slaw: A tangy, colorful slaw adds crunch and flavor - especially if it's dressed simply. You don't want it too wet that it weighs down the whole taco. I love a colorful one, too, with green and purple cabbage.
• Blackened Ranch Sauce: A replica of the famous Popeyes blackened ranch sauce, it's the ultimate condiment for any protein!
• Pickled Onions: These sweet pickled onions add a nice, brine-y bite to the taco. Keep extras in the fridge for sandwiches or salads.
• 4 Ingredient Guacamole: Creamy, lime-infused guacamole is the perfect addition here.
• Tropical Pico de Gallo: Fresh and fruity pico de gallo brightens up all of the flavors in the taco.
• Hot Sauce and Salsas: Use any of your favorite store-bought brands or homemade versions.
• Fresh Herbs: Fresh, earthy cilantro tops this taco off perfectly.
• Cooked Peppers and Onions: Air Fryer peppers and onions add volume, texture, and flavor. They're SUPER easy to make and done in about 10 minutes!

Storing Leftovers

It's best to eat fried chicken right away for the best texture and crunch-factor (so long, sogginess!). But if you do have leftovers, we suggest storing all taco components and ingredients separately.

Reheat your fried chicken in a 350°F oven until the skin is crisped and hot. Assemble your tacos as you normally would and enjoy!

More Mexican-Inspired Recipes

• Queso Chicken and Rice
• Taco Fiesta Bowls
• Mexican Lasagna
• Pulled Pork Enchiladas Verde

Frequently Asked Questions