These fried chicken tacos feature tender, juicy chicken pieces with a super crispy coating, all tucked into a soft flour tortilla. A homemade creamy garlic ranch brings all the flavors together for a satisfying meal.
This recipe takes about an hour to prepare, making it a great option for a fun weekend dinner. Most of the time is hands-off while the chicken marinates, giving you a chance to prepare the simple sauce and fresh toppings.
Why You’ll Love Fried Chicken Tacos
- A buttermilk marinade makes the chicken tender and helps the seasoned flour coating stick for an extra crispy crust.
- Seasoning both the marinade and the flour dredge builds layers of flavor, ensuring every bite is well seasoned.
- Frying the chicken in batches prevents the oil temperature from dropping, which is the key to achieving a golden, non-greasy finish.
Fried Chicken Tacos Ingredients
- Chicken Thighs: They stay moist and flavorful when fried. You can use chicken breast, but be careful not to overcook it.
- Buttermilk: If you don’t have buttermilk, you can make a substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it stand for 5 minutes.
- Smoked Paprika: This adds a nice smoky flavor. Sweet paprika is a fine substitute if that’s what you have on hand.
- Neutral Oil: An oil with a high smoke point is necessary for frying. Canola, vegetable, or peanut oil are all good choices.
Exact quantities are in the recipe card below.
How to Make Fried Chicken Tacos
Step 1: Marinate the Chicken
First, make your spice blend. Then, in a separate bowl, mix half of that blend with buttermilk and hot sauce to create the marinade. Submerge the chicken pieces in the marinade and let them rest in the fridge for at least 30 minutes.
Step 2: Make the Sauce and Prep Toppings
While the chicken marinates, whisk together all the ingredients for the creamy garlic ranch. This is also the perfect time to get your toppings ready. Shred some lettuce, grate cheese, and slice any other vegetables you plan to use.
Step 3: Fry the Chicken
Set up your frying station by heating the oil. Coat the marinated chicken in the remaining spice blend mixed with flour. Fry the chicken in batches until it’s golden brown and fully cooked, then keep it warm in a low oven while you finish the rest.
Storage Tips for Fried Chicken Tacos
Store leftover fried chicken and ranch sauce separately in airtight containers in the refrigerator for up to 3 days. For the best texture, reheat the chicken in an oven or air fryer at 375°F (190°C) until warm and crisp. The chicken is not ideal for freezing as it will lose its crispy coating.
Expert Tips for Fried Chicken Tacos
- Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Oil Temperature: Maintaining the oil at 350°F (175°C) is important. If the oil is too cool, the chicken will be greasy; if it’s too hot, the outside will burn before the inside is cooked.
- Prep Ahead: You can make the spice blend and the ranch sauce a day in advance to save time.
- Toppings: Feel free to customize your tacos with other toppings like pickled red onions, cilantro, or a different kind of cheese.
What to Serve with Fried Chicken Tacos?
These tacos are a full meal on their own, but a simple side of black beans or a quick corn salad would go well with them.
Fried Chicken Tacos Recipe FAQs
Can I make the chicken in an air fryer?
Yes, you can. After dredging, spray the chicken pieces with cooking oil and air fry at 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked. The texture will be less crispy than deep-frying but still delicious.
What’s the best way to keep the chicken warm while frying in batches?
Place the cooked chicken on a wire rack set over a baking sheet in an oven preheated to 250°F (120°C). The wire rack prevents the bottom from getting soggy.
Can I use chicken breast instead of thighs?
You can substitute with chicken breast cut into similar-sized pieces. Just watch the cooking time closely, as breast meat can dry out more quickly than thigh meat.
Fried Chicken Tacos
Ingredients
For the Spice Blend
- 3 tsp kosher salt
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp cayenne pepper
For the Chicken
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces, 900 g
- 1 cup buttermilk 240 ml
- 1 tbsp hot sauce 15 ml
- 1 ½ cups all-purpose flour 180 g
- 3-4 cups neutral oil for frying, e.g., canola, vegetable
For the Creamy Garlic Ranch
- ½ cup mayonnaise 120 g
- ¼ cup buttermilk 60 ml
- 1 tbsp apple cider vinegar 15 ml
- 2 cloves garlic minced
- 1 tbsp chopped fresh dill
- 2 scallions finely sliced
- ½ tsp kosher salt
- ½ tsp black pepper
- 3 dashes Worcestershire sauce
For Assembly
- 8 flour tortillas 6-inch / 15 cm
- Toppings: shredded lettuce grated cheddar cheese, sliced jalapeños, avocado, lime wedges
Instructions
- In a small bowl, mix together all the spice blend ingredients: kosher salt, garlic powder, smoked paprika, thyme, black pepper, and cayenne.
- In a medium bowl, combine 1 cup (240 ml) of buttermilk, the hot sauce, and half of the spice blend. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- While the chicken marinates, prepare the creamy garlic ranch. In a bowl, whisk together the mayonnaise, ¼ cup (60 ml) of buttermilk, apple cider vinegar, minced garlic, dill, scallions, salt, pepper, and Worcestershire sauce. Cover and chill until ready to serve.
- Heat the oven to 250°F (120°C). Place a wire rack on a baking sheet. In a shallow dish, combine the flour with the remaining half of the spice blend. Wrap the tortillas in foil and place them in the oven to warm.
- In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
- Working in two batches, remove chicken from the marinade, letting excess drip off. Dredge the chicken pieces in the seasoned flour, shaking off any excess. Carefully add the chicken to the hot oil.
- Fry for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Use a slotted spoon to transfer the cooked chicken to the wire rack and place it in the warm oven. Repeat with the remaining chicken.
- To serve, fill the warm tortillas with the fried chicken and add your favorite toppings and a drizzle of the garlic ranch.
