Best 8 Southern Fried Chicken Tacos Recipes

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In the realm of culinary artistry, where flavors dance and textures intertwine, the southern fried chicken taco reigns supreme as a captivating fusion of crispy, succulent chicken enveloped in a warm tortilla. The symphony of flavors that erupts with each bite is a testament to the harmonious blend of spices, the tender embrace of the chicken, and the vibrant freshness of the toppings.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHERN-FRIED CHICKEN TACOS



Southern-fried chicken tacos image

Make our southern-fried chicken tacos for a budget family dinner that you can prep in just 10 minutes with a handful of ingredients

Provided by Esther Clark

Categories     Dinner, Lunch, Snack, Supper

Time 25m

Number Of Ingredients 7

2 x 305g packs southern fried chicken goujons
2 tbsp chives , finely chopped
150g soured cream
8 small soft corn tortillas or 12 mini flour tortillas
3 Little Gem lettuces , cut into wedges
4 spring onions , very finely sliced
buffalo hot sauce , to serve

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Put the chicken on a baking sheet and cook for 15 mins or until piping hot in the centre. Meanwhile, stir half the chives into the soured cream and season to taste.
  • Warm the tortillas in the microwave on high for about 1 min. Slice each chicken piece in half diagonally. Serve the warm tortillas topped with the chicken, lettuce wedges, a dollop of soured cream, the spring onions and a generous glug of buffalo sauce. Scatter over the remaining chives to serve.

Nutrition Facts : Calories 657 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium

SOUTHERN FRIED CHICKEN TACOS WITH BACON GRAVY



Southern Fried Chicken Tacos With Bacon Gravy image

Ready, Set, Cook! Special Edition Contest Entry: One of my favorite comfort foods is fried chicken, mashed potatoes and gravy. I also love tacos so I decided to put my favorite comfort food in a taco. The creaminess of the mashed potatoes offsets the spiciness of the chipotle fried chicken and the roasted corn salsa completes the taco.

Provided by makeelan_9648031

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

8 ounces chicken tenders, about 8 tenders
1 cup buttermilk
1/4 teaspoon kosher salt
1 tablespoon chipotle chile in adobo
1 cup flour
2 teaspoons taco seasoning
1 cup canola oil
5 pieces bacon
1 tablespoon bacon grease
2 tablespoons flour
1 1/2 cups whole milk
1/4 teaspoon kosher salt
1/8 teaspoon cracked black pepper
1 (5 ounce) can cooking spray
1 ear of corn, grilled
1 cup cherry tomatoes, seeds removed and chopped small
1 cup avocado, peeled, seeded and chopped small
1 tablespoon cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
8 (6 inch) white corn tortillas
3 tablespoons canola oil

Steps:

  • To make the marinade, mix the buttermilk and chipotle peppers in a medium sized bowl and mix to combine. Add a ¼ teaspoon kosher salt. Add the chicken tenders and marinade in the refrigerator for 30 minutes. If you want spicier chicken, you can marinade up to 2 hours.
  • To make the roasted corn salsa, heat a barbecue grill or grill pan and heat to medium heat. Spray with a non stick cooking spray. Grill the corn on all sides until slightly charred but cooked through. Remove from the grill and cut the kernels off. In a small bowl, mix together the charred corn kernels, cherry tomatoes, avocado and a pinch of kosher salt and pepper and set aside.
  • To make the bacon gravy, heat a large sauté pan to medium heat. Add the bacon and cook until browned and cooked through on both sides. Remove the bacon to a paper towel lined plate to drain. Once drained and cool, chop the bacon into ½ inch pieces and set aside. Remove all but 1 tablespoon of bacon grease left in the sauté pan and heat the pan to medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring continuously. Slowly pour in the milk and whisk. Cook until the gravy thickens up, but not too thick, about 3-4 minutes. Add the kosher salt, pepper and the crisp bacon to the gravy and mix. Turn the heat off the stove but keep the gravy warm.
  • To fry the chicken, heat a cast iron skillet or large sauté pan to medium heat. Add 1 cup canola oil. Remove the chicken tenders from the marinade and drain. Discard the marinade. Put the flour and taco seasoning in a large zip lock bag. Put the chicken tenders in the flour mixture, close the top of the bag and shake so that the chicken tenders are fully coated with the flour mixture. Remove the tenders and put on a wire rack for 10 minutes to set up. Add the canola oil to a large frying pan and heat to medium-high heat. Test the oil by dropping in a few pinches of flour in the oil to see if it sizzles. When the oil is ready, put the chicken tenders in to fry. Cook for about 2-3 minutes on each side or until the tenders are light golden brown and cooked through. When done, remove the chicken tenders from the oil and put on a paper towel lined plate to drain. Lightly season with kosher salt.
  • Heat a sauté pan to medium heat and rub a little canola oil around the pan. Put one tortilla at a time in the pan and heat for about 30 seconds on each side, or until the tortilla has a little color. Put aside and keep warm.
  • Heat the mashed potatoes up by following the directions on the package. Keep warm.
  • To make the tacos, spread a nice helping of mashed potatoes on top of the warm tortilla and then put one chicken tender on top. Drizzle the bacon gravy on top. Top with the salsa and serve.
  • **If your chicken tenders are slightly larger than normal, cut the chicken tenders in half lengthways. Tenders on the taco should be just a little fatter than your index finger.
  • Makes 8 tacos or serves 4.

BEST SOUTHERN FRIED CHICKEN



Best Southern Fried Chicken image

Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

2 eggs
2 tablespoons milk
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 cup canola oil
MILK GRAVY:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
Fresh oregano, optional

Steps:

  • In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

SOUTHERN FRIED CHICKEN



Southern fried chicken image

Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 7

8 skinless chicken thighs
8 skinless chicken drumsticks
200ml milk
200g self-raising flour
large pinch each paprika , turmeric and cayenne pepper
6-8 tbsp groundnut oil
mustard slaw and paprika wedges, to serve (see recipes below)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
  • Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
  • Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium

REAL SOUTHERN FRIED CHICKEN



Real Southern Fried Chicken image

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

3 cups buttermilk, divided
3 teaspoons kosher salt, divided
1 teaspoon coarsely ground pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Steps:

  • In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

FRIED CHICKEN TACOS FROM TURNIP GREENS AND TORTILLAS



Fried Chicken Tacos from Turnip Greens and Tortillas image

Excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. --- The main component of this taco is no fancier than any Southern grandma's fried chicken, but when you wrap the refried strips in a warm flour tortilla with Jalapeño-Lime Mayonnaise, the taste is unforgettable. I use this simple formula to create endless specials, such as the two popular variations that follow.

Provided by Food.com

Categories     Mexican

Time 1h

Yield 16 tacos

Number Of Ingredients 12

1 large egg
2 cups whole milk
2 lbs chicken tenders
1 recipe seasoned flour, for coating (recipe below)
1/2 head iceberg lettuce, shredded
3 -4 medium tomatoes, chopped
vegetable oil (for frying)
16 (6 inch) flour tortillas
2 cups mayonnaise
1/4 cup lime juice
1 jalapeno, roasted on a skillet without oil and stemmed (remove some or all of the seeds and membranes for less heat)
1 pinch salt

Steps:

  • Seasoned Flour Coating:.
  • In a container, combine 2 cups all-purpose flour with 4 1/2 teaspoons ground black pepper and 1 1/2 teaspoons salt. Makes 2 cups.
  • NOTE: Texture is as important as flavor in my dishes-especially when it comes to tacos. My coating mixtures can be mixed and matched with various meats and vegetables before frying or sautéing, adding both flavor and crunch. They keep for 3 months tightly covered and are great to have on hand when you are short on ideas for dinner. Use as directed in the recipes that call for them, or swap them out. Then add gravy, a ribbon of flavored mayonnaise, or a drizzle of a simple sauce, and you have created your own masterpiece!
  • Jalapeño-Lime Mayonnaise:.
  • Makes 2 1/4 cups.
  • Blending mayonnaise with hot chiles is a great way to soften the chiles' flavor. Here are three variations on this pairing with distinctive results. I specify a blender for one and a food processor for the others, depending on how much texture I want. If I am going to squeeze the mayo through a bottle, then I want it as smooth as possible, but if I am going to spread it or spoon it on, I might want some little pieces. This is up to you.
  • Place the mayonnaise, lime juice, jalapeño, and salt in a blender and puree. Taste and adjust the seasonings as desired. Refrigerate in an airtight container for up to 1 week.
  • Taco Recipe:.
  • Place three medium bowls on your work surface. In the first bowl, whisk together the egg with the milk. Add the chicken pieces and stir to coat. Cover and refrigerate until ready to use. You can do this the night before.
  • Place the seasoned flour in the second bowl. In the third bowl, toss the lettuce with the tomatoes.
  • Heat 1 1/2 inches of oil in a Dutch oven or deep, heavy pot over high heat until it is 350 degrees F.
  • Heat the oven to 200 degrees F. Line a baking sheet with paper towels.
  • Remove a few pieces of chicken from the milk, dredge in the flour, and shake off the excess. Gently place in the hot oil. Cook until light brown, crispy, and cooked through, 6 to 8 minutes, turning as needed. Transfer to the paper towel-lined baking sheet to drain. Keep warm in the oven while you fry the remaining chicken. Allow the oil to return to 350 degrees F between batches.
  • Set a dry skillet over medium-high heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate. Place 2 chicken tenders in the center of the tortilla, top with 1 tablespoon of the mayonnaise and some of the lettuce and tomato, and fold. Repeat with the remaining tortillas.
  • Buy the book here:.
  • https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823.

Nutrition Facts : Calories 226.5, Fat 6.1, SaturatedFat 1.8, Cholesterol 51, Sodium 363.1, Carbohydrate 24.8, Fiber 1.8, Sugar 3.4, Protein 17.3

INSIDE-OUT FRIED CHICKEN TACOS RECIPE BY TASTY



Inside-Out Fried Chicken Tacos Recipe by Tasty image

Here's what you need: salt, pepper, paprika, cumin, onion powder, chicken breasts, pepper, salt, all-purpose flour, large eggs, breadcrumb, canola oil, lettuce, guacamole, pico de gallo, shredded cheddar cheese, fresh cilantro, sour cream

Provided by Frank Tiu

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18

1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon onion powder
5 chicken breasts
pepper, to taste
salt, to taste
3 cups all-purpose flour
6 large eggs, beaten
3 cups breadcrumb
canola oil, for frying
1 cup lettuce, chopped
1 cup guacamole
1 cup pico de gallo
1 cup shredded cheddar cheese
1 tablespoon fresh cilantro, finely chopped
1 cup sour cream

Steps:

  • In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
  • Slice chicken breasts in half laterally to form 10 thin cutlets.
  • Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
  • Season the chicken with spice mix.
  • Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
  • Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
  • Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
  • Fold the draped halves of the chicken over the smaller pan.
  • Freeze for 8 hours or overnight.
  • Heat the oil in a large pot until it reaches 375°F (190°C).
  • Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
  • Drain the chicken tacos on a wire rack set over a baking sheet.
  • Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
  • Garnish with cilantro and sour cream.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 78 grams, Fat 22 grams, Fiber 5 grams, Protein 43 grams, Sugar 5 grams

Tips:

  • Use a good quality chicken. This will make a big difference in the flavor of your tacos.
  • Marinate the chicken for at least 30 minutes. This will help to tenderize the chicken and infuse it with flavor.
  • Use a flavorful breading. The breading is what gives the chicken its crispy texture and flavor.
  • Fry the chicken in hot oil. This will help to create a crispy crust.
  • Don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Serve the tacos with your favorite toppings. Some popular toppings include shredded lettuce, diced tomatoes, sour cream, and salsa.

Conclusion:

Southern fried chicken tacos are a delicious and easy-to-make meal. They're perfect for a quick weeknight dinner or a fun party appetizer. With a few simple tips, you can make sure that your tacos are crispy, flavorful, and delicious. So what are you waiting for? Give this recipe a try today!

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