Fried Chicken Corn Tacos
Crispy fried chicken served in warm corn tortillas topped with fresh veggies and optional sauces for a flavorful and crunchy taco experience.
Equipment
- 1 bowl for marinating chicken
- 1 shallow dish for coating mixture
- 1 deep skillet or pot for frying chicken
- 1 dry skillet or microwave for warming tortillas
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder optional
- 1 cup buttermilk or milk + 1 tbsp vinegar
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable canola, or peanut oil for frying
- 8 to 12 small corn tortillas
- Shredded lettuce or cabbage
- Diced tomatoes
- Sliced avocado or guacamole
- Chopped cilantro
- Lime wedges
- Optional sauces: ranch dressing chipotle mayo, salsa or hot sauce
Instructions
- Season chicken pieces with salt, pepper, paprika, garlic powder, onion powder, and chili powder if using.
- Pour buttermilk over the chicken and toss to coat, then marinate for 15 to 30 minutes.
- Mix flour and cornstarch in a shallow dish and lightly season with salt and pepper.
- Heat oil in a deep skillet or pot to about ¾ inch depth and heat to 350°F.
- Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture pressing to adhere.
- Fry chicken in batches for 3 to 5 minutes until golden and crispy, then drain on paper towels.
- Warm corn tortillas in a dry skillet or microwave until soft and pliable.
- Assemble tacos by placing fried chicken pieces in tortillas and topping with lettuce, tomatoes, avocado, and cilantro.
- Add optional sauces or squeeze lime wedges over tacos before serving.
Notes
- For extra crispy coating, double-dip chicken in buttermilk and flour mixture.
- Increase spice by adding cayenne or hot sauce to marinade.
- Enhance flavor with tajín or smoked paprika before serving.
- Serve alongside Mexican rice or street-corn salad for a full meal.