Fried Chicken Blt Taco Recipe

Marinate

Cut chicken thighs into 3/4–1-inch strips. In a bowl combine buttermilk and hot sauce. Submerge chicken strips, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Make Dredge

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt until evenly combined.

Dredge & Rest

Remove chicken from buttermilk, allowing excess to drip off. Dredge pieces thoroughly in the flour mixture, pressing so the coating adheres. Place on a rack and let rest 10 minutes to set the crust.

Fry

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches without crowding for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and season lightly with salt.

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels then break into bite-sized pieces. Slice tomato into thin rounds and thinly shred or chop the iceberg lettuce. If using cilantro, roughly chop.

Whisk together mayonnaise, minced chipotle, lime juice, honey, minced garlic, and salt until smooth. Taste and adjust seasoning — add more chipotle for heat or more honey for sweetness. Refrigerate until assembly.

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable (about 20–30 seconds each).

To assemble each taco: spread about 1 tablespoon chipotle aioli on a warm tortilla, place 2–3 fried chicken strips, top with shredded lettuce, 2–3 tomato slices (or a few chopped pieces), and sprinkle with crumbled bacon. Add cilantro if using and finish with a squeeze of lime.

Serve immediately so the fried chicken stays crisp. Leftover aioli keeps refrigerated for up to 4 days; leftover fried chicken is best reheated in a 375°F (190°C) oven for 10–12 minutes to restore crispness.