Crispy Southern Fried Chicken Taco Recipe
Make Crispy Southern Fried Chicken Taco Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Tacos
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, and salt. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.
- 3
Dredge the Chicken
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are well coated. Shake off any excess flour.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil, frying in batches if necessary. Cook for 6-8 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Assembling the Tacos
- 7
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 8
Assemble the Tacos
Place a piece of fried chicken on each tortilla. Top with shredded lettuce, diced tomatoes, sliced jalapeños, a dollop of sour cream, and sprinkle with fresh cilantro.
- 9
Serve
Serve the tacos immediately while the chicken is still warm and crispy.