Buffalo Chicken Tacos Recipe

Prepare chicken

Slice the chicken breast into 1/2-inch strips (for tacos) or bite-sized pieces. Pat dry with paper towels. Season lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Marinate

In a bowl combine 3 tbs buttermilk and 3 tbs hot sauce. Add the chicken pieces, toss to coat, and let sit 10–15 minutes at room temperature (or up to 1 hour in the fridge).

Prepare breading

In a shallow bowl mix 3 tbs flour, 3 tbs panko, 1 tbs cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Set aside.

Coat chicken

Remove chicken from marinade, letting excess drip off. Dredge pieces in the dry mixture, pressing so crumbs adhere well. Place coated pieces on a plate while heating oil.

Cook (fried method)

Heat 1 to 1 1/2 cups oil in a heavy skillet or cast-iron pan over medium-high heat to reach ~350°F (if using a thermometer). Fry the chicken in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.

Cook (grilled method)

Alternatively, brush chicken strips lightly with 1–2 tbs oil and grill over medium-high heat for 3–4 minutes per side until grill marks form and internal temperature reaches 165°F. For better crust, press a small amount of the dry mixture onto the oiled chicken before grilling.

Toss in buffalo sauce

Melt 1 tbs butter in a small saucepan over low heat, stir in 3 tbs hot sauce (adjust to taste) and 1 tsp honey if desired. Add the cooked chicken to a bowl, pour the buffalo sauce over it, and toss until evenly coated.

Warm the tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly browned, or wrap in a damp paper towel and microwave 30 seconds for a stack.

Prepare produce: Rinse and shred the lettuce. Dice the tomato and thinly slice scallions if using. Keep everything ready for quick assembly.

Build tacos: Place a warmed tortilla on a plate. Add about 1/4 cup shredded lettuce, 2–3 pieces of buffalo chicken (about 3–4 tbs), a spoonful of diced tomato, and a sprinkle of shredded mozzarella (about 2 tbs). Repeat until all tortillas are filled.

Finish and garnish: Drizzle ranch generously over each taco (about 1–2 tbs per taco). Add optional cilantro, a pinch of crushed red pepper flakes, and serve with lime wedges.

If using store-bought ranch, shake and spoon into a squeeze bottle or small bowl. For a thinner, spicier ranch, whisk 1 tsp hot sauce into 1 cup ranch and thin with 1–2 tbs water or milk until pourable.

Drizzle or squeeze over assembled tacos just before serving to keep tortillas from getting soggy.

Serve immediately while chicken is hot and tortillas are warm. Provide extra buffalo sauce and ranch on the side.

Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet to retain crispness. Keep tortillas separate and assemble fresh.