These crispy pan-fried chicken tacos will become your go-to Taco Tuesday recipe! Quick, delicious and versatile, youll never make chicken tacos any other way after trying this easy recipe! Use roast chicken or leftovers!.
Im so in love with crispy tacos. Not the crispy tacos made from the shells you buy at the store, but from corn tortillas.
In a nutshell, you fry the tacos (with the filling already inside) in a little oil until theyre crispy. If youre a Pioneer Woman fan, you may have noticed the chicken taco recipe she recently posted to her cooking site. These ones are similar but much easier, I think.
I first made these kinds of tacos a few years ago when I saw the Crispy Black Bean Tacos recipe in Bon Appetit. I never tried changing the fillings, though. That vegetarian version has graced our table many, many times.
Theres another reason why Im excited for this post. This first variation was actually a collaboration between myself and a real-life friend (Mindy) who lives 600 miles away. A book review blog owner named Mindy told me in an email that she had made some really tasty chicken tacos with my taco seasoning.
Since I had planned on roasting a chicken in the next week or two, I tucked away the idea until I had some leftovers. Because I love to add my own spin on things, I added a variation of Southwestern Cabbage Slaw (which tops pretty much every taco I make), used cotija cheese (thats what I had), and fried them in a little oil.
Uh yeah. Any other recipe I find that calls for leftover shredded chicken had better be very good, or else that chicken will always end up in tacos.
Taking the time to pan fry these tacos is time well spent. We love whipping this up on a lazy Saturday and no other taco can compare!
Salsa Verde Variation: Omit the taco seasoning and water. Add ½ cup homemade or purchased salsa verde when the instructions say to add the taco seasoning.
This post may contain affiliate links. Any purchases made by using these links wont cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.
Are you sick of the same old taco recipes? Want to make your family rush to the dinner table? These fried chicken tacos are going to become your new favorite meal!
I’ve been obsessed with tacos ever since my years living in Los Angeles, where I developed a serious passion for Mexican and Tex-Mex cuisine. But these fried chicken tacos? They’re something special. They combine crispy, golden chicken with fresh, crunchy slaw and zesty toppings all wrapped in warm tortillas. Best of all, they come together in just 30 minutes!
Why You’ll Love These Fried Chicken Tacos
Before we dive into the recipe. let me tell you why these tacos are so darn amazing
- Quick and easy: Ready in just 30 minutes – perfect for busy weeknights
- Customizable: Add your favorite toppings to make them your own
- Family-friendly: Even picky eaters love these tacos
- Versatile: Great for dinner, lunch, or even as party appetizers
- Crispy + juicy: The perfect texture combination in every bite
My family loves these so much every time I make them. They’ve replaced the ground beef tacos we used to have every taco night, and even my pickiest eater can’t stay away!
What You’ll Need for Amazing Fried Chicken Tacos
For the Chicken:
- 1 pound boneless, skinless chicken (breasts or thighs)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- Seasoning mix: 1 tsp each of paprika, garlic powder, onion powder, salt, and ½ tsp black pepper
- Vegetable oil for frying
For the Tortillas:
- 8 corn tortillas (or flour if you prefer)
For the Tangy Slaw:
- ¼ small red cabbage, finely shredded (or green cabbage)
- Red onion, finely minced
- Fresh lime juice
- Fresh cilantro (or substitute with parsley if you’re in the cilantro-haters club)
For the Cilantro Lime Crema:
- ⅓ cup sour cream
- ⅓ cup buttermilk
- ⅓ cup mayonnaise
- Juice of 1 lime
- Handful of cilantro, finely chopped
- Pinch of salt
Three Ways to Make Crispy Chicken for Tacos
The star of these tacos is definitely the crispy chicken. To get that perfect golden crunch, try these three different ways:
1. Oven-Baked Method (My Favorite Shortcut!)
This is honestly the easiest way and works great for busy weeknights:
- Preheat your oven to 375°F
- Use frozen uncooked chicken tenders (I like Bell & Evans brand)
- Arrange them on a baking sheet
- Brush lightly with olive oil and sprinkle with salt
- Bake for 25 minutes until golden and crisp (internal temp should be 165°F)
2. Air Fryer Method
If you have an air fryer, this method is super quick:
- Set air fryer to 400°F
- Arrange the frozen tenders in a single layer
- Cook for 12-15 minutes, flipping halfway through
3. Traditional Pan-Fried Method
This is the most authentic approach:
- Marinate chicken strips in buttermilk for at least 30 minutes
- Dredge in seasoned flour mixture
- Heat vegetable oil in a skillet to 350°F
- Fry in batches for 5-7 minutes until golden brown
- Drain on paper towels
Making the Perfect Taco Accompaniments
While your chicken is cooking, prepare these amazing accompaniments that take these tacos to the next level:
Tangy Slaw
This refreshing slaw adds crunch and balances the richness of the fried chicken:
- Finely shred the cabbage
- Mince the red onion and toss with lime juice (this quick-pickles them!)
- Mix all ingredients together and set aside
Cilantro Lime Crema
This creamy, tangy sauce is EVERYTHING:
- Whisk together sour cream, buttermilk, and mayo
- Add lime juice, chopped cilantro, and a pinch of salt
- Taste and adjust seasoning as needed
Assembling Your Fried Chicken Tacos
Now comes the fun part – putting it all together:
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Heat your corn tortillas: Warm them in a dry cast iron skillet or comal until they get some char marks (about 5-15 seconds per side). This softens them and adds flavor.
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Layer your taco: Start with a bed of cabbage slaw, add your crispy chicken strips, drizzle with cilantro lime crema, and top with pickled onions and fresh cilantro leaves.
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Serve immediately with your favorite salsa on the side.
Time-Saving Tips and Variations
I’m all about making cooking easier, so here are some of my favorite shortcuts:
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Rotisserie chicken: Shred rotisserie chicken and mix it with taco seasoning, salsa, and shredded cheese for an even faster version. Fill tortillas, fold in half, and pan-fry until crispy.
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Prep ahead: Make the slaw and crema in the morning before work.
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Make it spicy: Add diced jalapeños or a spicy taco seasoning packet.
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Try different cheeses: Pepper jack adds a nice kick.
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Make it healthier: Bake or air-fry instead of deep-frying, and use Greek yogurt instead of mayo in the crema.
Serving Suggestions
These tacos are amazing on their own, but here are some perfect sides to round out your meal:
- Mexican rice
- Refried or black beans
- Guacamole or sliced avocado
- Fresh pico de gallo
- Corn on the cob with chili lime butter
Why This Recipe Works
I’ve tested this recipe dozens of times, and here’s why it’s foolproof:
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The buttermilk marinade tenderizes the chicken and adds flavor
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The seasoned flour ensures every bite is packed with flavor
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The tangy slaw provides a refreshing contrast to the rich fried chicken
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The cilantro lime crema brings everything together with its creamy, zesty flavor
FAQ: Your Fried Chicken Taco Questions Answered
Q: Can I make these ahead of time?
A: You can prep the components separately, but assemble just before serving for maximum crispiness.
Q: How do I store leftovers?
A: Store the chicken, slaw, and crema separately in airtight containers. The chicken will stay fresh for up to 3 days, and the slaw for up to 2 days.
Q: Can I freeze the fried chicken?
A: Yes! After frying, cool completely and freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in a 375°F oven for 15-20 minutes.
Q: What’s the best way to warm tortillas?
A: Heat them briefly in a dry skillet or directly over a gas flame until lightly charred and pliable.
Q: Can I use corn tortillas instead of flour?
A: Absolutely! Corn tortillas have more flavor but can be more brittle, so make sure to warm them properly.
My Personal Touch
Whenever I make these for my family, I like to set up a little taco bar with all the toppings and let everyone build their own. It’s so fun to see the creative combinations they come up with! My husband always goes heavy on the hot sauce, while my daughter loads up on extra crema.
The best part is how versatile this recipe is. Sometimes I’ll swap in different seasonings based on what I’m craving that day. A little chipotle powder in the flour mixture gives a smoky kick, or some cumin adds earthy depth.
Trust me, once you try these fried chicken tacos, regular tacos will never be the same again. They’re crispy, juicy, tangy, and just perfect in every way. Plus, they come together so quickly that they’re perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.
So what are you waiting for? Grab those ingredients and get cooking! Your taste buds (and your family) will thank you.
One Last Pro Tip
To get your tacos to sit upright on the plate (making for a prettier presentation), try using a long toothpick to pierce through them, or invest in some taco holders. No more taco filling spilling all over your plate!
How to make homemade crispy tacos
- Set the pan on medium heat and add the chicken, taco seasoning, and ¼ cup of water.
- Turn the heat down to low and let it cook until the sauce gets thick. Remove from heat and stir in the cilantro.
- In another large skillet, heat the oil on medium-high heat.
- Add a couple of tortillas to the oil. Wait 10-15 seconds, then flip them over.
- Put some of the chicken mix in the middle of each tortilla. To make tortillas, fold them in half and press them down for a few seconds. The tortilla should start to hold its shape.
- After two to three minutes, turn them over and cook the other side. There should be golden brown spots on both sides, and the tortilla should be a little crisp.
- Repeat with remaining tortillas and filling.
- If you can find a tortilla press, it will be worth your time to make your own tortillas. You can still make them without the press, but they won’t have the “handmade” thickness and shape.
- You can use salsa instead of taco seasoning if you don’t have any. Just leave out the water, since salsa tastes more watery on its own.
Southwestern Cabbage Slaw – This tops almost every taco I make
If you make one of my recipes, Id love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!.
Taking the time to pan fry these tacos is time well spent. We love whipping this up on a lazy Saturday and no other taco can compare!.
- 3- 4 cups of cooked, shred chicken (about half of a 4-pound roast chicken)
- 2-3 Tablespoons taco seasoning, to taste
- ¼ cup chopped fresh cilantro
- 20-24 corn tortillas
- about ¼ cup oil, for frying + more if necessary
- Put the chicken, taco seasoning, and ¼ cup of water in a medium-sized skillet set over medium-low heat.
- Turn the heat down to low and let it cook for about 5 minutes, or until the sauce thickens and the mixture isn’t so watery. Remove from heat and stir in the cilantro.
- Put some paper towels on a plate and set it next to the stove. In another large skillet, heat the oil medium-high heat. If you put a wooden spoon in it, it should “shimmer” and bubble a lot.
- Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Spread about 2 to 3 tablespoons of the chicken mixture down the middle of each tortilla. The amount you use will depend on the size of your tortillas. To make tortillas, fold them in half and press them down for a few seconds. The tortilla should start to hold its shape. After two to three minutes, turn them over and cook for another two to three minutes. There should be golden brown spots on both sides, and the tortilla should be a little crisp.
- Transfer to the plate lined with paper towels. To keep them warm, cover them or put them in a warm oven.
- Do it again with the rest of the filling and tortillas. If the tortillas start to stick or burn, add more oil. Serve with desired garnishes.
Salsa Verde Variation: Omit the taco seasoning and water. Add ½ cup homemade or purchased salsa verde when the instructions say to add the taco seasoning.
This post may contain affiliate links. Any purchases made by using these links wont cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.