Pickle Fried Chicken Tacos Recipe
Make Pickle Fried Chicken Tacos Recipe in just 2h . 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.
Chicken Marinade
Breading and Frying
Taco Assembly
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs and pickle juice. Add garlic powder, onion powder, black pepper, and salt. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading and Frying
- 2
Prepare the Breading Station
In one bowl, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, and a pinch of salt. In another bowl, pour in the buttermilk. Remove chicken from the marinade and allow excess liquid to drip off.
- 3
Bread the Chicken
Dip each piece of chicken first into the buttermilk, letting the excess drip off, then coat it in the flour mixture, pressing gently to adhere. Place breaded chicken on a plate.
- 4
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken pieces in batches. Fry until golden brown and cooked through, about 5-7 minutes per side. Remove from oil and drain on paper towels.
Taco Assembly
- 5
Assemble the Tacos
Warm the flour tortillas in a dry skillet or microwave. On each tortilla, place a generous amount of shredded lettuce, diced tomatoes, a few slices of pickles, and top with the fried chicken. Drizzle with ranch dressing before folding the tacos.
