If you’re craving bold flavors, crispy textures, and comfort food that hits every mark—this Fried Chicken Tacos recipe delivers. It’s simple, satisfying, and packed with flavor in every bite. Whether you’re cooking for a weekday dinner or hosting friends, this one’s a winner.
Why You’ll Love These Fried Chicken Tacos
- Crispy and juicy chicken
- Flavor-packed taco filling
- Easy to make with pantry staples
- Perfect for meal prep or feeding a crowd
Crispy Fried Chicken Tacos
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 tsp adobo seasoning
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp tomato bouillon
- 1/2 tsp all-purpose seasoning
- 1 cup chicken broth (reserved from boiling)
- 1/4 cup sour cream (optional, for creaminess)
For the Rice:
- 2 cups jasmine rice
- 1 tsp tomato bouillon
- 1/2 tsp sazon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
- 1 cup frozen sweet corn or mixed veggies
- 2 1/2 cups water
For the Beans:
- 1 can pinto beans (drained and rinsed)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp chicken bouillon
For the Tacos:
- Yellow corn tortillas
- Shredded mozzarella cheese
- Oil for frying
Toppings (Optional but Recommended):
- Shredded lettuce
- Sour cream
- Fresh pico de gallo
Step-by-Step Instructions
1. Boil and Shred the Chicken
Start by boiling the chicken breasts in a pot of water seasoned with adobo, chili powder, and cumin.
Boil for 15 minutes until cooked through.
Remove the chicken and shred it with two forks.
2. Cook the Chicken Filling
Add shredded chicken to a skillet over medium heat.
Season with:
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Tomato bouillon
- All-purpose seasoning
Pour in 1 cup of the reserved chicken broth.
Add 1/4 cup sour cream if you want a creamy finish.
Let it simmer for 5–7 minutes until flavors meld.
3. Make the Seasoned Rice
Rinse the jasmine rice well.
In a pot, add:
- 2 cups jasmine rice
- Tomato bouillon
- Sazon
- Garlic and onion powder
- Salt
- Frozen corn or mixed veggies
Pour in 2 1/2 cups water.
Bring to a boil, cover, then reduce to low.
Cook for 20 minutes. Do not uncover while it cooks.
4. Refry the Beans
In a skillet, add pinto beans.
Season with cumin, garlic powder, and chicken bouillon.
Mash with a fork or potato masher.
Simmer on low until warm and creamy.
5. Assemble and Fry the Tacos
Heat oil in a skillet over medium heat.
Warm tortillas slightly to prevent tearing.
Add mozzarella cheese and a spoonful of chicken filling to each tortilla.
Fold in half and press gently.
Fry 1–2 minutes per side until golden and crispy.
Drain on paper towels.
6. Add Toppings
Top your fried tacos with:
- Shredded lettuce
- A dollop of sour cream
- A spoonful of pico de gallo (if you have it fresh)
Tips for Best Results
- Warm tortillas before filling to prevent cracking.
- Don’t overfill the tacos or they won’t seal properly.
- Use a nonstick pan or enough oil to get an even fry.
- Customize your spice level by adjusting chili powder or adding hot sauce.
What to Serve with Fried Chicken Tacos
Need something on the side? Here are a few ideas:
- Mexican street corn (Elote)
- Cilantro-lime rice
- Fresh guacamole and tortilla chips
- Pickled red onions for a tangy kick
Storage and Reheating
Got leftovers? No problem.
- Store the fried tacos in an airtight container for up to 3 days.
- Reheat in a dry skillet or air fryer to get them crispy again.
- Avoid microwaving—it makes them soggy.
Can You Make These Ahead?
Absolutely. Here’s how:
- Cook and shred the chicken a day before.
- Store seasoned chicken in the fridge.
- Fry tacos fresh for best texture, but you can also fry and reheat them in the air fryer.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes. Just shred and season it in the skillet with broth and spices.
Can I bake instead of fry?
Yes, but you won’t get the same crispy finish. Brush with oil and bake at 400°F for 15–20 minutes.
Can I use flour tortillas?
You can, but they won’t crisp up the same. Corn tortillas are best for that crunch.
These Fried Chicken Tacos are more than just another taco night idea—they’re a go-to comfort meal. They’re easy, affordable, and full of flavor.
So, are you ready to make these for dinner tonight?
Let your kitchen smell like crispy, golden heaven.
And don’t forget the sour cream on top.
Try it. Share it. Love it.
Want more flavor-packed recipes like this? Let me know what you’re craving next.
