Fried Chicken Corn Tacos
Crispy fried chicken bites served in warm corn tortillas with fresh vegetables and optional sauces for a crunchy, flavorful Mexican-inspired taco experience.
Equipment
- 1 deep skillet or pot for frying
- 1 bowl for marinating chicken
- 1 shallow dish for coating mix
- 1 skillet for warming tortillas
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder optional
- 1 cup buttermilk or milk with 1 tbsp vinegar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable canola, or peanut oil, for frying
- 8 to 12 small corn tortillas
- Shredded lettuce or cabbage
- Diced tomatoes
- Sliced avocado or guacamole
- Chopped cilantro
- Lime wedges
- Optional sauces: ranch dressing chipotle mayo, salsa, or hot sauce
Instructions
- Season chicken pieces with salt, pepper, paprika, garlic powder, onion powder, and chili powder if using.
- Pour buttermilk over the chicken and toss to coat, then let marinate for 15 to 30 minutes.
- In a shallow dish, mix flour and cornstarch with a pinch of salt and pepper.
- Heat oil in a deep skillet or pot to about 2 cm (3/4 inch) depth and heat to 350°F (180°C).
- Remove chicken from buttermilk, letting excess drip off, then dredge in flour and cornstarch mixture, pressing to adhere.
- Fry chicken in batches for 3 to 5 minutes until golden and crispy, then drain on paper towels.
- Warm corn tortillas in a dry skillet or microwave until soft and pliable.
- Assemble tacos by placing fried chicken in each tortilla, topping with shredded lettuce, tomatoes, avocado, cilantro, and optional sauces or lime wedges.
Notes
- For extra crispiness, double-dip chicken in buttermilk and flour mixture.
- Add cayenne or hot sauce to marinade to increase spice level.
- Sprinkle with tajín or smoked paprika before serving for added flavor.
- Serve alongside Mexican rice or street-corn salad for a complete meal.