Crispy Fried Chicken Tacos
These crispy Fried Chicken Tacos are loaded with juicy, perfectly seasoned chicken coated in a crispy, golden breadcrumb crust. Tuck the chicken into warm tortillas, drizzle with a creamy, tangy sauce, and add your favorite toppings for an easy, flavorful dinner.
I use Savory Thoughts Delmas Poultry Seasoning to season both the chicken and flour mixture. The combination of flour, cornstarch, and fine breadcrumbs gives the chicken a delicious crunch while keeping the inside tender.
And that sauce? A simple combination of tartar sauce, white wine vinegar, and chili powder that goes beautifully with the crispy chicken.
What You’ll Need
The ingredients are simple, but a few make a big difference.
Chicken tenders: Cook quickly and stay juicy. Cut the cooked tenders into smaller pieces if needed to fit your tortillas.
Delmas Poultry Seasoning: Seasons both the chicken and flour for flavor throughout the coating.
Flour and cornstarch: Create a coating that helps the breadcrumbs stick and adds crispiness.
Milk or buttermilk: Helps the seasoning and breading adhere to the chicken.
Fine breadcrumbs: Give the chicken its crunchy, golden exterior.
Paprika: Adds color and a subtle smoky flavor if using smoked paprika.
Frying oil: Use a neutral oil such as vegetable, canola, or peanut oil.
Tortillas: Use your favorite soft flour or corn tortillas.
Creamy sauce: Tartar sauce, white wine vinegar, chili powder, and salt make a quick, tangy topping.
A Few Tips for Extra Crispy Chicken Tacos
Keep the oil temperature steady. Aim for 350°F. Oil that’s too cool makes the breading greasy, while excessively hot oil can brown the outside before the chicken cooks through.
Press the breadcrumbs onto the chicken. This helps the coating stay in place during frying.
Don’t overcrowd the pot. Frying too many pieces at once lowers the oil temperature and affects the texture.
Use a wire rack. Letting the chicken rest on a rack helps prevent the underside from becoming soggy.
Assemble just before serving. Keep the sauce separate until you’re ready to eat so the chicken stays crispy.
Cheese Options:
- White cheddar gives sharp, bold flavor.
- Mozzarella melts beautifully and makes the tacos creamy and stretchy.
- This combo gives restaurant-style melt and flavor without overpowering the chicken.
- Substitutions: Mexican blend cheese, pepper jack (for heat), or Colby jack.
Other Substitutes:
- Use panko instead of corn flakes for a lighter crunch.
- Use apple cider vinegar instead of white wine vinegar.
What can I use instead of corn flakes crumbs?
Panko breadcrumbs or crushed Ritz crackers work well if you want a slightly different crunch.
What to Serve With Fried Chicken Tacos
These tacos are great with crispy French fries, coleslaw, Mexican-style rice, or a simple salad.
For toppings, try shredded lettuce or cabbage, diced tomatoes, pickled onions, fresh cilantro, or a squeeze of lime.
More Fried Chicken Recipes
If you love crispy chicken, check out our other fried chicken recipes including this Southern Fried Chicken Legs, and homemade sauces here on Fried Dish.
If you try these Fried Chicken Tacos, leave a comment and star rating below. I’d love to hear how they turned out!
How to Make Fried Chicken Tacos
Our step-by-step frying method will help you make this recipe with ease. Follow us on YouTube to see these recipes in action!
Crispy Fried Chicken Tacos Recipe
Equipment
Ingredients
For the Chicken
- 1.04 lbs. chicken tenders or chicken strips patted dry
- 2½ tsp. Savory Thoughts Delmas Poultry Seasoning divided
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ cup milk or buttermilk
- 1 tsp. paprika
- 1½ cups fine breadcrumbs plus more as needed
- Neutral frying oil enough for 2–3 inches in the pot
For the Creamy Sauce
- 2 tbsp. tartar sauce
- 1 tbsp. white wine vinegar
- ¼ tsp. chili powder
- ¼ tsp. kosher salt
For Assembling
- 4 Soft flour or corn tortillas
- Preferred taco toppings such as shredded lettuce, cabbage, tomatoes, or pickled onions
Instructions
- Season the chickenPat the chicken tenders dry. Place them in a bowl with 2 teaspoons of Delmas Poultry Seasoning, milk, and paprika. Mix until evenly coated and set aside while preparing the breading.Prepare the breadingIn a shallow bowl, combine the flour, cornstarch, and remaining ½ teaspoon of Delmas Poultry Seasoning.Place the fine breadcrumbs in a separate shallow bowl.Bread the chickenRemove one chicken tender from the milk mixture, allowing the excess to drip off.Coat it in the seasoned flour mixture, dip it back into the milk mixture, then press it into the breadcrumbs until completely coated.Repeat with the remaining chicken.Fry until crispyHeat 2–3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F.Carefully add a few chicken tenders at a time, without overcrowding the pot.Fry for approximately 4–6 minutes, turning as needed, until golden brown and the internal temperature reaches 165°F. Larger pieces may need additional time.Transfer to a wire rack to drain and maintain their crispiness.
- Make the creamy sauceIn a small bowl, combine the tartar sauce, white wine vinegar, chili powder, and salt.Stir until smooth. Taste and adjust the seasoning if needed.Assemble the tacosWarm the tortillas in a dry skillet until soft and flexible.Add the crispy chicken, drizzle with the creamy sauce, and finish with your preferred taco toppings.Serve immediately while the chicken is hot and crunchy.
This fried chicken tacos recipe sounds delicious and easy to make. I love the idea of combining crispy chicken with fresh toppings for a perfect flavor balance.
thank you!
Tried them yesterday and they turned out perfect. Crunchy, juicy, and full of flavor!
These were just far too good. Better than takeout for sure. I will be remaking them again this week…just one of my favorite recipes right now.
Thank you!
Fried chicken in a taco is such a brilliant crossover! I love the idea of that extra crunch paired with fresh taco toppings. It’s a fun, family-friendly twist that I know would be a huge hit at my dinner table.
I made these last night for dinner, and they were a big hit. I added some taco blend cheese before folding them up and frying them. Om nom nom.
These were so good. Frying the tortillas was a nice touch, and it gave them even more flavor.
This was a big hit. I have kids, so I left out the red pepper flakes. We all loved it, including my children.
This was very good. I loved how flavorful it was while still using very few ingredients. Easy is always tasty!
This fried chicken taco recipe sounds delicious and easy to make. I like the idea of combining crispy chicken with fresh toppings for a perfect crunch and flavor balance.
thank you very much!