Crispy Fried Chicken Tacos Recipe

crispy chicken tacos with soft shell tortillas

Crispy Fried Chicken Tacos Recipe

Golden, crunchy chicken tenders served in warm tortillas with a creamy, tangy sauce and your favorite taco toppings.

Course Dinner, Lunch

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 744kcal

Author Mirlene

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 chicken
Pat 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 breading
In 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 chicken
Remove 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 crispy
Heat 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 sauce
In 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 tacos
Warm 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.

Video

Notes

Storing and Reheating

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat the chicken in an air fryer at 350°F until hot and crispy, ensuring it reaches 165°F internally.

Store the sauce separately and assemble the tacos just before serving.

Frequently Asked Questions

How do you keep fried chicken tacos crispy? Drain the fried chicken on a wire rack instead of stacking the pieces. Wait until serving to add the sauce and toppings.

Can I use chicken breast instead of tenders? Yes. Cut boneless, skinless chicken breasts into evenly sized strips so they cook at a similar rate.

Can I use buttermilk instead of milk? Absolutely! Buttermilk adds a slightly tangy flavor and works well with the seasoned breading.

What tortillas work best for fried chicken tacos? Both flour and corn tortillas work. Flour tortillas are soft and flexible, while corn tortillas add a more pronounced corn flavor. Warm either type before assembling.

Can I make the chicken ahead of time? Yes. Fry the chicken ahead, refrigerate it promptly, and reheat until hot and crispy before assembling the tacos.

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Calories are estimated per serving.

Nutrition