Description
These Crispy Fried Chicken Tacos are a delightful combination of tender, juicy chicken strips marinated in buttermilk and coated with a flavorful seasoned flour, then fried to golden perfection. Topped with a zesty cabbage and corn slaw dressed in a tangy mayonnaise-based dressing, these tacos offer a perfect balance of crunchy texture and vibrant flavors, making them an ideal quick and delicious meal for any occasion.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Slaw
- 2 cups shredded green cabbage
- 1 cup corn kernels (fresh or canned)
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper, to taste
For Assembly
- 8 small flour tortillas
Instructions
- Marinate Chicken: Place the chicken strips in a bowl and pour the buttermilk over them. Cover and refrigerate, allowing the chicken to marinate for at least 30 minutes. This step tenderizes the chicken and adds moisture.
- Prepare Breading: In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Fry Chicken: Heat vegetable oil in a skillet or deep pot to 350°F (175°C). Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the seasoned flour, coating well. Fry the chicken strips in batches to avoid overcrowding until they are golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels to remove excess oil.
- Make Slaw: In a large bowl, combine shredded cabbage, corn kernels, chopped red onion, and cilantro. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss gently to coat evenly.
- Assemble Tacos: Warm the flour tortillas in a dry pan or microwave until pliable. Place a few pieces of fried chicken on each tortilla, then top with a generous amount of the prepared slaw. Serve immediately for the best texture and flavor.
Notes
- Marinating the chicken overnight enhances flavor and tenderness even more.
- Adjust the spice in the flour mixture to your preference by adding cayenne or chili powder for a kick.
- Use fresh corn kernels for a sweeter, fresher slaw flavor.
- Drain the fried chicken well on paper towels to keep it crispy and reduce excess oil.
- Warm tortillas before assembling to prevent them from breaking or cracking.
