I love a quick fried chicken taco recipe that tastes like it came from a restaurant but takes less than 20 minutes to make.
These fried chicken tacos are my go-to on busy nights when I want something flavorful, comforting, and a little spicy.
The seasonings coat every bite, and the creamy taco sauce adds that irresistible restaurant-style finish.
The best part is how customizable this recipe is. Whether you love spicy tacos, milder flavors, or want to add fresh toppings like lettuce, tomatoes, or cheese, these tacos fit right in.
I’ve tested this recipe multiple times, tweaking the seasonings and sauce until it had the perfect balance of tang, creaminess, and bold taco flavor.
Why These Ingredients Work
Chicken breast: Lean, tender, and cooks quickly when cut into small chunks. You can substitute with chicken thighs for juicier tacos.
Taco seasoning: Builds deep, bold flavor instantly.
Salt & parsley flakes: Enhances overall flavor + adds color.
Crushed red pepper: Optional but adds heat.
Olive oil: Helps the seasoning cling to the chicken and prevents drying.
White cheddar & mozzarella cheese:
- 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.
Soft taco shells: Warm them before serving for flexibility and better texture.
Sour cream + vinegar + lime sauce: Creamy, tangy, and fresh — balances the fried chicken perfectly. Use Greek yogurt or mayo as substitutes.
Other Substitutes:
- Use panko instead of corn flakes for a lighter crunch.
- Use apple cider vinegar instead of white wine vinegar.
Serving & Pairing Ideas
- Serve on soft buns with shredded lettuce
- Add cheese for a deluxe version
- Pair with fries, onion rings, or coleslaw
- Serve with sweet chili sauce for a twist
What makes this Junior Chicken copycat taste authentic?
Blending the chicken breast, using white pepper, and coating with corn flake crumbs recreates the exact McDonald’s texture and flavor.
Can I air fry the Junior Chicken patty?
Yes! Air fry at 360°F for 8–10 minutes until crispy, then assemble.
What type of bun works best?
Soft hamburger buns or brioche buns give the closest texture to McDonald’s.
What can I use instead of corn flakes crumbs?
Panko breadcrumbs or crushed Ritz crackers work well if you want a slightly different crunch.
Can I freeze the patties?
Yes, freeze raw blended patties for up to 2 months. Thaw before breading and frying.
How do I make the sauce taste like McChicken sauce?
Use mayo or sour cream, a little vinegar, Dijon, and white pepper — that mild tang is the key.
More Chicken Recipes You’ll Love
Crispy Southern Fried Chicken Thighs
Fried Soy Garlic Chicken Wings
How To Make This Recipe
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
- 2 large chicken breasts; cut into small chunks
- 2 tbsp. taco seasoning
- 1 tsp. salt or to taste
- 2 tsp. parsley flakes
- 1 tsp. crush red pepper flakes optional
- 2 tbsp. olive oil
For Frying:
- 2 tbsp. Oil – to cook the chicken
For the sauce:
- 2 tbsp. Sour cream
- 1 tbsp. white wine vinegar
- Juice from ½ lime or lemon
- 1 tbsp. taco seasoning
- Pinch of salt
Other Ingredients:
- Soft Taco Shells
Instructions
- Season the Chicken: In a mixing bowl, add the chicken chunks, taco seasoning, salt, parsley flakes, crushed red pepper flakes (if using), and olive oil. Toss well until every piece is evenly coated.Cook the Chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the seasoned chicken in batches and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.Make the Creamy Taco Sauce: In a small bowl, whisk together the sour cream, white wine vinegar, lime juice, taco seasoning, and a pinch of salt. Mix until smooth and set aside.
- Fry the Tortillas: And 2 tbsp. of oil in a skillet over medium-low heat, divide the cooked chicken evenly among the tortillas. Drizzle each taco with the creamy sauce, then top with shredded white cheddar and mozzarella cheese.Fry the soft taco shells in the skillet for 10–15 seconds per side. Serve: Serve immediately with extra lime wedges, fresh cilantro, pico de gallo, or your favorite taco toppings.
