Fried chicken tacos meld the crispy, seasoned crunch of the chicken with the soft embrace of tortillas, creating a flavor-packed contrast in every bite.
PREPARATION TIME
Ingredients
4 chicken breast tenders or 2 chicken breasts
2 cups of buttermilk
1 tablespoon of salt + 1 ½ teaspoon of salt
2 teaspoons of sugar (omit for keto recipe)
¼ cup of soy sauce (keto recipe: use 1/4 cup coconut aminos)
1 teaspoon of dried parsley
½ teaspoon of ground black pepper
2 teaspoon of cayenne pepper powder
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of cumin powder
1 tablespoon of cornstarch (omit for keto recipe)
½ cup of flour (omit for keto recipe)
1 cup of panko breadcrumbs (keto recipe: swap for 4 oz crushed pork rinds)
2 eggs
48-ounce avocado oil or vegetable oil (keto: use avocado oil)
12-15 white corn tortillas
¾ cup of purple cabbage, shredded
¾ cup of green cabbage, shredded
- 1 lime, juiced
Instructions
Start by washing, drying and cutting the chicken into bite size pieces.
Mix 1 tablespoon of the salt, sugar, soy sauce, dried parsley, black pepper and 1 teaspoon of cayenne pepper powder together in a small bowl.
Then, mix the spice mix into the buttermilk. Add in the chicken pieces and stir to coat all of the pieces.
Add the chicken and buttermilk mixture to a Ziploc bag or an airtight container and put it into the fridge for at least half an hour to marinade or up to 2 hours.
Remove the chicken from the fridge and add ½ cup of the buttermilk marinade to a small bowl.
Whisk in the eggs until smooth and set aside.
Add the flour to a separate bowl and mix in 1 teaspoon of the salt, the remaining cayenne pepper powder, onion powder, garlic powder, cumin powder and cornstarch until combined. Set aside.
Add the breadcrumbs to another bowl and set aside.
Heat a large frying pan over low medium heat and the oil. Check to see if it is ready after 5 minutes by dipping the end of a wooden spoon or chopstick into the oil. If it bubbles after a second or two, it’s ready, if not, give it a few minutes before checking again.
Using a fork, drain the buttermilk mixture off of a chicken piece and dip it into the flour mixture, coat it completely, tap off the excess and add it to the egg mixture. Drain the excess egg and coat the chicken piece in the breadcrumbs. Shake off any excess breadcrumbs and add it to the oil.
Continue the process until there are about 5-6 pieces of chicken in the pan at one time.
Flip the pieces once the bottom turns a golden-brown color and remove after another minute or so. Place the chicken on a plate with a paper towel to drain off any excess oil.
Repeat the process in batches of 5-6 pieces with the remaining chicken.
Heat the tortillas by placing in a foil pouch in a 250 degree oven, microwaving for a few seconds, or quickly heating individually in a pan.
Mix the purple and green cabbage, lime juice and remaining salt together and let sit for a few minutes before serving.
To assemble the tacos, add a spoonful of the cabbage mix to the tortilla then add 3-4 pieces of the chicken and finally, a few spoonfuls of salsa.
Serve immediately.
