Fried Chicken Tacos – Kenneth Temple

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These Fried Chicken Tacos with Creamy Poblano Sauce are crispy, moist, seasoned, and juicy. Adding the sauce, pico de Gallo, and cheddar jack cheese takes these to the next level!

Here are a few more mouthwatering Mexican-inspired recipes: Beer Battered Fish Tacos, Chicken Flautas, Tamarind Margaritas, Churros with Sea Salt Cajeta, and Blueberry Mint Margaritas.

Latest Recipe Video:

I love tacos! I honestly could eat them six days a week and take a day off to keep people from judging me. I also love their versatility. You can literally put anything inside of them and call it a taco.

Some people are super traditional and only like chicken, carne asada, fish, or carnitas with chopped onions, fresh cilantro, and a squeeze of lime juice. Those classic street tacos hit the spot, too, but sometimes you have to explore outside the norm.

When I first moved to Dallas, one of the first tacos joints I went to was Torchy’s Tacos, and I tried their Trailer Park Taco. It’s a fried chicken taco with a creamy poblano sauce, and you can get it “trashy,” which means smothered in shredded cheese and queso.

After trying that, I knew I had to go home and replicate it with my own twist. This recipe is my homage to Torchy’s tacos, but how I would make them. Let’s dive into this delicious crispy chicken tacos recipe.

Fried Chicken Tacos Key Ingredients

Here are the star ingredients you’ll need for some mouthwatering crispy chicken tacos.

Chicken Tenders

This recipe requires a little over a pound of chicken tenders.

Buttermilk

Buttermilk will make these tenders tender and keep them juicy. No need for an egg mixture when using buttermilk.

Seasoning

I like to use my favorite all-purpose seasoning. Savory Cajun Seasoning, you can use my homemade Creole seasoning blend or your favorite taco seasoning.

All-Purpose Flour

You only need all-purpose flour to create some fantastic crispy chicken tacos. If you’re gluten-free, use your favorite gluten-free flour.

Corn Tortillas

I love eating these crispy chicken tacos with corn tortillas because it’s the authentic way. However, if you prefer flour tortillas, use them. 

Peanut Oil

I always use peanut oil for frying chicken. Blame it on my New Orleans roots.

Poblano Peppers

I love using them for this recipe because they’re mild in spice but add great flavor when charred. This keeps me from needing to add hot sauce to my tacos.

Sour Cream

I love the creamy texture the sour cream adds to the sauce when blended with Greek yogurt.

Cheese

My go-to cheese is cheddar jack cheese. It’s the perfect blend of cheddar cheese and Monterey Jack.

How To Make Crispy Fried Chicken Tacos Recipe

I wanted my crispy chicken tacos to be loaded with flavor but easy to assemble in under an hour so you can satisfy any hungry crowd.

Fried Chicken Tenders

In a large bowl, mix buttermilk and ¼ cup Savory Cajun seasoning. Add chicken tenders to buttermilk marinade for 15 minutes.

Add remaining seasoning to flour, dredge chicken tenders in the flour.

Fill a large skillet halfway with oil. Heat oil over medium heat to 325°F/162°C degrees. When you add a pinch of flour to the oil, the oil is hot enough, and it bubbles up. and fry for 6-8 minutes, rotating halfway, until golden brown.

Drain on a baking sheet lined with paper towels. Keep cooked chicken on a sheet pan in a 200°F/93°C oven.

Creamy Poblano Sauce

While the chicken is marinating. Place poblanos over a high open flame, and rotate as the pepper blisters. Place in a storage bag or a bowl with a towel for 5 minutes; peel off the blistered skin, and discard the stem and seeds.

Add water, poblano, garlic, green chilies, fresh cilantro, Greek Yogurt, sour cream, salt, and black pepper in a food blender and blitz on high for 1 minute until smooth.

Tacos

Toast tortillas in a dry skillet for 30 seconds on each side before assembling tacos. Assemble tortillas, poblano sauce, chicken tenders, ¼ cup cheese, 1 tablespoon pico de gallo. You also add sliced avocados and shredded lettuce.

How To Store Fried Chicken Tacos

Keep fried chicken tacos in an airtight container in the fridge for 7 days.

Place the creamy poblano sauce in an airtight container in the fridge for 30 days.

Pico de gallo will remain fresh for 2 days in an airtight container in the fridge.

Reheat the fried chicken tenders in a 300°F/ 148°C oven for 10-12 minutes or in an air fryer for 6 minutes or until hot.

Pro Recipe Tips & Tricks

Here are a few notes on flavor improvement and substitutions I had after making these outstanding fried chicken tacos.

• To create a perfectly crunchy chicken, squeeze it slightly as you dredge it in flour.
• You can cut boneless, skinless chicken breast into chicken strips or chop chicken thighs instead of chicken tenders.
• If you’re short on time, use some leftover shredded chicken. Rotisserie chicken is a great way to get dinner on the table fast.
• You can cut fish into strips and make a fried fish taco.
• The poblano sauce is excellent on fish, steak, pork, vegetables, baked potatoes, or anything else you need a delicious sauce for.
• Use a food processor to make the poblano sauce if you do not have a food blender.
• If you don’t have gas burners, rub some oil (not olive oil) on the poblanos and char them in a smoking hot skillet, or place them under the broiler for 3-5 minutes. Rotate them to ensure even roasting.
• You can make your own seasoning blend with onion powder, garlic powder, cayenne pepper, cumin, salt, black pepper, chili powder, and other flavors, instead of using my Savory Cajun Seasoning, or try my taco seasoning.
• Feel free to use canola or vegetable oil if you have a peanut allergy.
• Use your favorite gluten-free flour to fry the chicken if you’re gluten-free.
• You can use flour tortillas (soft tortillas) or crispy taco shells.
• If you’re cooking for a large crowd, wrap the tortillas in a damp paper towel and zap them in the microwave for 30-45 seconds to heat them.

FAQ

Here are the top questions readers have about making fried chicken tacos.

Can you use corn tortillas for tacos?

Absolutely! Corn tortillas are the original tortillas used for tacos. They’re used in Mexican cuisine dishes like tacos, enchiladas, and flautas. They add to the overall flavor and provide a sturdy base for taco fillings.

What are some good taco toppings?

Taco toppings can range from traditional items like shredded lettuce, tomatoes, and cheese to unique additions such as guacamole or spicy sour cream (hot sauce mixed in). You can add some spice with jalapenos, salsa, or hot sauce. The sky’s the limit when it comes to topping your tacos!

More Taco Recipes

Here are a few more incredible Mexican-inspired recipes I know you’ll enjoy! 

Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Get all the ingredients and tools for the fried chicken tacos on the counter.

Step 2: Measure everything out.

Step 3: Follow the recipe and get ready for the crispiest fried chicken tacos you’ve ever had.

I hope you give my fried chicken taco recipe a chance. It’ll take your taco night to a whole new level. The crispy fried chicken, paired with a homemade sauce and nestled inside a warm corn tortilla, creates a delightful blend of flavors and textures.

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📖 Recipe

Fried Chicken Tacos

Kenneth Temple

Fried Chicken Tacos with Creamy Poblano Sauce are crispy, moist, seasoned, and juicy. The homemade sauce and pico de Gallo are refreshing!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine American, Mexican

Servings 6 persons

Calories 656 kcal

Ingredients  

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Creamy Poblano Sauce:

• 1 poblano pepper charred and peeled
• ¼ cup water
• 2 garlic cloves
• 4 oz. canned green chilies
• 6 sprigs cilantro
• ½ cup Greek yogurt
• ½ cup sour cream
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Pico de gallo:

• 2 roma tomatoes chopped medium
• ¼ red onion chopped medium
• 1 garlic clove chopped fine
• juice of 1 lime
• 3 sprigs chopped fresh cilantro
• salt and pepper to taste

Tacos:

• 12 corn tortillas
• 1 cup pico de gallo store brought
• 2 cups shredded cheddar jack cheese

Instructions 

Fried Chicken Tenders:

• In a bowl mix buttermilk and ¼ cup taco seasoning together then add chicken tenders and let sit for 15 minutes. Add remaining taco seasoning to flour, dredge tenders in flour and fry in oil that’s 350°F degrees for 6-8 minutes.

Creamy Poblano Sauce:

• Place poblano over a high open flame, rotate as the pepper begins to blister. Place in a storage bag for 5 minutes; peel off the blistered skin, and discard the stem and seeds.

• Add water, poblano, garlic, green chilies, cilantro, Greek Yogurt, sour cream, salt and black pepper in a food blender and blitz on high for 1 minute until smooth. Add 1-2 tablespoons of water if mixture will not blend.

Tacos:

• Toast tortillas in a dry skillet for 30 seconds each side before assembling tacos. Assemble tortillas, poblano sauce, chicken tenders, ¼ cup cheese, 1 tablespoon pico de gallo.

Video

Notes

Make Ahead & Storage
Keep fried chicken tacos in an airtight container in the fridge for 7 days.
Place the creamy poblano sauce in an airtight container in the fridge for 30 days.
Pico de gallo will remain fresh for 2 days in an airtight container in the fridge.
Reheat the fried chicken tenders in a 300°F/148 °C oven for 10-12 minutes, or in an air fryer for 6 minutes, until hot.
 
Pro Recipe Tips & Tricks
Here are a few notes I had from making these outstanding fried chicken tacos.

• To create a perfectly crunchy chicken, squeeze it slightly as you dredge it in flour.
• You can cut boneless skinless chicken breast into chicken strips or chop chicken thighs instead of chicken tenders.
• If you’re short on time, use some leftover shredded chicken. Rotisserie chicken is a great way to get dinner on the table fast.
• You can cut fish into strips and make a fried fish taco.
• The poblano sauce is excellent on fish, steak, pork, vegetables, baked potatoes, or anything else you need a delicious sauce for.
• Use a food processor to make the poblano sauce if you do not have a food blender.
• If you don’t have gas burners, rub some oil (not olive oil) on the poblanos and char them in a smoking hot skillet or place them under the broiler for 3-5 minutes. Rotate them to make sure they roast evenly.
• You can make your own seasoning blend with onion powder, garlic powder, cayenne pepper, cumin, salt, black pepper, chili powder, and other flavors instead of using my Savory Cajun Seasoning or my taco seasoning.
• Feel free to use canola or vegetable oil if you have a peanut allergy.
• Use your favorite gluten-free flour to fry the chicken if you’re gluten-free.
• You can use flour tortillas (soft tortillas) or crispy taco shells.
• If you’re cooking for a large crowd, wrap the tortillas in a damp paper towel and zap them in the microwave for 30-45 seconds to heat them up.

 

Nutrition

Serving: 0gCalories: 656kcalCarbohydrates: 74gProtein: 43gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 114mgSodium: 887mgPotassium: 962mgFiber: 9gSugar: 11gVitamin A: 5566IUVitamin C: 27mgCalcium: 449mgIron: 5mg

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