Fried Chicken Tacos

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Mexican

Keyword: chicken

Servings: servings

Calories: 202kcal

Ingredients

1 pound boneless skinless chicken breasts or thighs
1 cup homemade or store-bought seasoned flour see note
2 large eggs
1 cup panko breadcrumbs
2 cups oil for frying
6 small tortillas
Optional Fillers: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, lime wedges, ranch sauce/dressing, salsa, guacamole, pico de Gallo, shredded cheese, sliced jalapeño

Instructions

Create a dredging station for the chicken with 3 bowls: Bowl 1 seasoned flour, Bowl 2 whisk eggs, Bowl 3 panko breadcrumbs.
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.
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.
To assemble the tacos, place a few pieces of fried chicken in each warmed or toasted tortilla. Top with toppings as desired.

Video

Notes

Seasoned Flour: I use a pre-seasoned store-bought flour blend called Kentucky Kernel Seasoned Flour. This is available at most grocery stores or online. You can also make a flour blend from scratch by mixing together 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ¼ teaspoon cayenne pepper (optional).

Tips:

- 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.

Storing Tips

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!

Nutrition

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