Description
Savor the delightful fusion of crispy Fried Chicken Tacos, featuring tender, buttermilk-marinated chicken thighs fried to golden perfection. Wrapped in warm tortillas and topped with fresh lettuce, tomatoes, avocado, and queso fresco, these tacos are perfect for a fun dinner or casual 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 (optional, for heat)
- 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 feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce, for serving (optional)
Instructions
- Start by marinating the chicken. In a large bowl, combine the buttermilk and hot sauce (if using). Whisk them together until well mixed.
- Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- While the chicken is marinating, prepare the coating. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Once the chicken has marinated, remove it from the refrigerator. Heat about 1 inch of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
- Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the flour mixture, pressing it onto the chicken to ensure a good coating. Shake off any excess flour.
- Carefully place the coated chicken thighs into the hot oil, frying for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Fry in batches if necessary.
- Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before slicing it into strips or bite-sized pieces.
- While the chicken is resting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and place them in a preheated oven at 350°F for about 10 minutes.
- Assemble the tacos by placing a generous amount of shredded lettuce on each tortilla.
- Add a few pieces of the fried chicken on top of the lettuce.
- Top with diced tomatoes, avocado slices, and crumbled queso fresco.
- Sprinkle chopped cilantro over the top.
- Serve the tacos with lime wedges on the side and a drizzle of hot sauce if desired.
Notes
- For extra flavor, consider adding pickled jalapeños or a creamy sauce to the tacos.
- Adjust the level of spiciness by modifying the amount of cayenne pepper and hot sauce used.
- Prep Time: 60 minutes
- Cook Time: 20 minutes