Fried Chicken Tacos Recipe: How to Make Fried Chicken Tacos
Written by MasterClass
Last updated: May 6, 2022 • 3 min read
Fried chicken tacos are a delicious way to eat juicy buttermilk-brined chicken. Add your favorite taco toppings for the best fried chicken tacos.
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What Are Fried Chicken Tacos?
Fried chicken tacos are a fun twist on a classic Mexican dish. They consist of brined and fried chicken in warm flour or corn tortillas. Taking the time to brine the meat ensures your chicken will be juicy and flavorful on the inside and crispy on the outside. Popular toppings for fried chicken tacos include cabbage slaw, ranch dressing, and cheddar cheese.
How to Make Fried Chicken Tacos
Follow these simple steps to make the best fried chicken tacos:
- 1. Brine the chicken. Ensure the chicken stays flavorful and moist after cooking by starting with a brine. You can brine chicken in buttermilk or a mixture of salt, water, and spices. (Do not brine boneless chicken longer than eight hours because it will start to affect the chicken's texture.)
- 2. Dry the chicken. Remove the chicken from the brine, rinse, and pat dry with paper towels. Set the chicken on a wire rack over a baking sheet, and allow it to come to room temperature. Dry chicken will have a sticky exterior ideal for breading. Save the brine for later use in the dredge.
- 3. Bread and fry. Dip the chicken in a mixture of flour and spices, then into the leftover brine, and finally back into the flour mixture to create a crunchy crust. Working in batches to avoid overcrowding, fry the chicken in at least two inches of neutral oil until cooked through and crispy.
- 4. Assemble and serve. Serve fried chicken tacos in warm tortillas with your favorite taco toppings. Try traditional toppings like a cabbage slaw, chipotle crema, pico de gallo, a dollop of guacamole, or your favorite salsa. Or, try some classic fried chicken toppings like a drizzle of ranch, shredded lettuce, and cheddar cheese.
Fried Chicken Taco Recipe
makes
12 tacosprep time
40 mintotal time
55 mincook time
15 minIngredients
- 1
In a large bowl, mix to combine the buttermilk, lime juice, honey, garlic, 1 tablespoon black pepper, and ½ cup of kosher salt. Add the chicken tenderloins and toss to coat. Cover and chill for 4–8 hours.
- 2
Remove the chicken from the refrigerator, rinse to remove excess brine, and pat dry. Set chicken on a wire rack set inside a rimmed baking sheet. Set aside for 1 hour to come to room temperature. Reserve the buttermilk mixture.
- 3
In a medium bowl or shallow dish, whisk the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon kosher salt, and 1 teaspoon pepper.
- 4
Heat the oil in a medium cast-iron skillet or Dutch oven over medium heat. Line a baking sheet with parchment paper.
- 5
Working one at a time, coat the chicken tenders in the flour mixture, shaking off any excess. Then dip again in the buttermilk mixture, gently shaking off any excess. Dip one more time in the flour mixture, and then set on the prepared baking sheet.
- 6
Working in batches as needed, add the chicken in a single layer to the hot oil. Cook, occasionally rotating, until the chicken is golden brown and cooked through, about 6 minutes. Adjust the heat as needed and repeat with the remaining chicken.
- 7
Divide the chicken between tortillas and top with cabbage, avocado, and cheddar cheese. Drizzle with crema and garnish with cilantro. Finish with a couple of dashes of hot sauce, if desired. Serve lime wedges alongside for squeezing over the top.
Note: Total time does not include 9 hours of inactive time.
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