Description
Enjoy crispy Fried Chicken Tacos made with tender, marinated chicken thighs, seasoned flour, and warm tortillas. Topped with fresh lettuce, tomatoes, avocado, and a creamy sauce, these tacos are perfect for a casual dinner or gathering.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Vegetable oil for frying
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or shredded cheese
- Fresh cilantro for garnish
- Lime wedges for serving
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cut the chicken thighs into bite-sized pieces. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- In a large skillet or Dutch oven, pour enough vegetable oil to cover the bottom by about 1 inch. Heat over medium-high until it reaches 350°F (175°C).
- Remove the marinated chicken from the refrigerator. Let excess buttermilk drip off, then dredge each piece in the seasoned flour mixture. Shake off excess flour and set aside.
- Carefully place the coated chicken in the hot oil, frying in batches if necessary. Cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Transfer to a paper towel-lined plate to drain excess oil.
- In a small bowl, combine sour cream, lime juice, garlic powder, salt, and pepper. Mix until smooth and adjust seasoning to taste.
- In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable and slightly toasted.
- Place a few pieces of fried chicken in the center of each tortilla. Top with shredded lettuce, diced tomatoes, and avocado slices. Sprinkle with queso fresco or shredded cheese.
- Drizzle the prepared sauce over the toppings generously.
- Finish with fresh cilantro and serve with lime wedges on the side.
Notes
- For extra heat, increase the amount of cayenne pepper in the coating.
- Feel free to customize toppings based on your preferences, such as adding jalapeños or corn.
- Prep Time: 60 minutes
- Cook Time: 20 minutes