Description
Savor the crispy goodness of Fried Chicken Tacos, featuring tender, marinated chicken thighs fried to perfection and served in warm tortillas. Topped with fresh lettuce, tomatoes, avocado, and cheese, these tacos are a delightful twist for any casual dinner or gathering!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or shredded cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce, for serving (optional)
Instructions
- Cut the chicken thighs into bite-sized pieces. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight.
- In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- In a large skillet or Dutch oven, pour enough vegetable oil to cover the bottom by about 1 inch. Heat over medium-high until it reaches 350°F (175°C).
- Remove the marinated chicken from the refrigerator. Let excess buttermilk drip off, then dredge each piece in the seasoned flour. Shake off excess flour and set aside.
- Carefully place the coated chicken in the hot oil, frying in batches if necessary. Cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Transfer to a paper towel-lined plate to drain excess oil.
- While the chicken is frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and heat in a preheated oven at 350°F (175°C) for about 10 minutes.
- Take a warm tortilla and place a few pieces of fried chicken in the center. Top with shredded lettuce, diced tomatoes, avocado slices, and crumbled queso fresco or shredded cheese. Sprinkle with fresh cilantro.
- Squeeze a wedge of lime over the tacos and drizzle with hot sauce if desired.
- Serve immediately while the chicken is warm and crispy. Enjoy your fried chicken tacos!
- Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 375°F (190°C) until warmed through.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the level of spice by modifying the amount of cayenne pepper and hot sauce.
- Feel free to customize toppings based on your preferences.
- Prep Time: 60 minutes
- Cook Time: 20 minutes