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Fried Chicken Tacos

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  • Prep 10 min
  • Total 40 min
  • Ingredients 10
  • Servings 4
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On occasion I travel to Tijuana, Mexico just to go eat for the day. love going down there during the summertime to enjoy some cold drinks and nosh with friends and family. The last time I was there I treated myself to all the amazing street food Tijuana has to offer. I remember this one vendor in particular that caught my inner grizzly bear. I was walking along and suddenly I could smell a delicious aroma. I rose my head and nose into the air as I tried to see what and where this stunning essence was coming from. I sniffed and followed the scent passed a bunch of food vendors; I walked at least 1 block! Finally I arrived at this food cart where the man in charge was frying something. I couldn't tell what it was at first because it was swimming under a grease pool. Then the man started pulling pieces of chicken out. He gently put the different pieces of chicken on soft corn tortillas and passed them out to the next customer to put the topping on: he was selling fried chicken tacos! I quickly got in line and waited impatiently for it to be my turn! I've been making fried chicken tacos ever since that last visit to Tijuana. You have to try them to appreciate what I'm talking about.
by Nicole Presley
Updated Sep 10, 2015
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Ingredients

  • 2 chicken breasts
  • 1/2 cup buttermilk
  • 1 cup bread crumbs
  • Salt and pepper, to taste
  • 1 cup vegetable oil
  • 8 corn tortillas

Garnishes, to taste:

  • Sliced radish
  • Chopped lettuce
  • Grilled corn kernels
  • Sour cream

Directions

  •  
    1
    Dip chicken breast in buttermilk. Place them on a cooling rack and allow to drip for about 5 minutes.
  •  
    2
    Mix breadcrumbs, salt, and pepper in a bowl. Dip chicken breast in breadcrumb mixture to coat completely.
  •  
    3
    In a frying pan over a medium flame, add in vegetable oil and allow to get hot.
  •  
    4
    Using tongs, put chicken into oil and fry on each side for 7 to 9 minutes, or until center is white.
  •  
    5
    Remove from oil and drain on a paper towel lined plate.
  •  
    6
    Chop chicken into strips.
  •  
    7
    Heat tortillas and fill the center with a couple of chicken strips.
  •  
    8
    Garnish with radish, lettuce, corn, and sour cream.
  •  
    9
    Serve and enjoy!

Expert Tips

  • tip 1
    Leftover fried chicken can also be used instead of making it fresh.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • On occasion I travel to Tijuana, Mexico just to go eat for the day. love going down there during the summertime to enjoy some cold drinks and nosh with friends and family. The last time I was there I treated myself to all the amazing street food Tijuana has to offer. I remember this one vendor in particular that caught my inner grizzly bear. I was walking along and suddenly I could smell a delicious aroma. I rose my head and nose into the air as I tried to see what and where this stunning essence was coming from. I sniffed and followed the scent passed a bunch of food vendors; I walked at least 1 block! Finally I arrived at this food cart where the man in charge was frying something. I couldn't tell what it was at first because it was swimming under a grease pool. Then the man started pulling pieces of chicken out. He gently put the different pieces of chicken on soft corn tortillas and passed them out to the next customer to put the topping on: he was selling fried chicken tacos! I quickly got in line and waited impatiently for it to be my turn! I've been making fried chicken tacos ever since that last visit to Tijuana. You have to try them to appreciate what I'm talking about.
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