Fried Chicken Tacos

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When you think of Taco Tuesday, you might think of the same thing every week – ground beef tacos served with shredded cheese and sour cream on top, maybe with a bit of lettuce or tomato as garnish. While those tacos are delicious, they don’t necessarily have to be the only option on your taco-night menu! Fried Chicken Tacos are a simple twist on this classic Mexican dish that will have your family begging for more.

Taco Tuesday just got an upgrade! These Fried Chicken Tacos are spicy, savory, and ready to satisfy your taste buds at any party or celebration. It’s easy to make these Tacos in bulk so you can feed the whole family, whether it’s game day, graduation day, or just another Taco Tuesday! Serve them with sour cream, fresh chopped cilantro, avocado slices, and lime wedges to really take these tacos to the next level. Make sure you have enough napkins on hand—these tacos are finger-licking good!

It’s always hard to decide what to make on Taco Tuesday, but this week might be easier than usual. Fried Chicken Tacos are the perfect taco Tuesday surprise because they are delicious, but also unexpected! With just the right amount of spice and everything you love about tacos, these fried chicken tacos are sure to be your new favorite Tuesday recipe.

Serve with Arroz Con Pollo and Schmaltz-Refried Pinto Beans. Here are some other very good accompaniments for this recipe homemade Classic Mexican Guacamole and Chile de Arbol Salsa.


Fried Chicken Tacos

This is a really good recipe for Fried Chicken Tacos. A simple, yet delicious new way to get your taco fix on Taco Tuesday! A tasty twist for your next fiesta. Serve with Arroz Con Pollo and Schmaltz-Refried Pinto Beans.

  • Author: Food & Wine
  • Prep Time: 120
  • Cook Time: 7
  • Total Time: 127


Units Scale
  • 1/4 cup fresh lime juice
  • Kosher salt
  • 4 large (about 5 ounces each) boneless chicken thighs with skin, pounded 1/3 inch thick
  • 1/2 pound tomatillos, husked and quartered
  • 2 clove garlic, chopped
  • 2 serrano chiles, or 1 large jalapeno, with seeds, chopped
  • 1 small onion, coarsely chopped
  • 3 tablespoon(s) cilantro leaves
  • 1 Hass avocado, cut into 1/2-inch dice
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • Vegetable oil, for frying
  • Warm corn tortillas, for serving


  1. In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
  2. In a food processor, combine the tomatillos, garlic, serranos, onion, and cilantro, and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
  3. Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne, and 1/2 teaspoon of salt.
  4. In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.
  5. Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.


  • Delicious Fried Chicken Tacos!


  • Serving Size: 4
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