Fried Chicken Tacos
Fried Chicken Tacos
This fried chicken tacos recipe is a promise for what’s to come in the summer! It makes us long for sunny days, warm afternoons with friends, and a couple of cold beers on the side. They also happen to be super delicious and a great way to begin the weekend!
If you're looking for new recipes to try this weekend, this is a good one to get you going on a Friday after work. Perfect for when it’s time to chill and enjoy thinking about something else other than work, which we think cooking is great therapy for.
Our Gran Luchito Hot Habanero and Mango Salsa is the perfect addition to this fried tacos recipe! All you need to do is add a generous amount of our delicious, fruity and spicy salsa onto your tacos with that very important squeeze of lime and pinch of flaky salt!
Be sure to check out all of our taco recipes. From more familiar ones such as easy Beef Tacos and Turkey Mince Tacos to delicious and authentic tacos including Baja Fish Tacos, Tacos Al Pastor, and Pork Pibil Tacos, we have tonnes of taco inspiration!
Serves 4
Prep 20MINS
Cook 15MINS
Ingredients
Quick Slaw:
- ½ white cabbage (finely sliced)
- ½ red onion (finely sliced)
- 2 fresh jalapenos (finely chopped)
- 1 handful coriander (roughly chopped)
- 1 lime
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper (for seasoning)
Fried Chicken:
- 2 free-range eggs
- 62ml / ¼ cup milk
- 500g / 2 cups flour
- 1 tablespoon Gran Luchito Spicy Taco Seasoning
- 2 teaspoons salt
- Black coarse pepper
- 500ml / 2 cups vegetable oil (for frying)
- 600g / 1.3 lb of chicken thighs (boneless, cut into bite-size pieces)
To Serve:
- 6-8 Gran Luchito Soft Taco Wraps
- 1 jar Gran Luchito Hot Habanero Mango Salsa
- 250g / 1 cup creme fraiche
- 1-2 limes (cut into wedges)
KCAL:
212
FAT:
13g
Saturates:
3.1g
Carbs:
17g
Sugars:
1.9g
Fibre:
1.3g
Protein:
6.6g
Salt:
0.56g
Nutrition: PER SERVING
Method
- In a bowl, add the white cabbage, onion, jalapeno, coriander, lime juice, vinegar, extra virgin olive oil and coriander. Mix everything with a spoon and simply season with a pinch of salt and freshly ground black pepper, and reserve.
- In another bowl add the eggs, a splash of milk, a bit of salt and pepper, and whisk until all the ingredients are combined.
- Prepare another container with the flour, add the Spicy Taco Seasoning, salt and freshly ground black pepper, mix with a spoon, and reserve.
- Heat up the vegetable oil in a frying pan. You want your oil to be very hot before frying! To check if your oil is ready, add a small piece of bread into the oil and if it starts bubbling up quite quickly it means it’s hot enough and you’re ready to go.
- Coat your chicken with the egg mixture first, then into the flour with chipotle spice and finally into the frying pan until it gets crispy and golden brown. Remove from the oil and place it over kitchen paper to absorb any excess oil. Repeat this process with the rest of the chicken.
- Warm up the Soft Taco Wraps and get ready to serve your tacos while your chicken is still warm. Add a good amount of crispy chicken on each, then some of the slaw, a generous amount of Hot Habanero Mango Salsa, a drizzle of creme fraiche and limes on the side.
NB – If your chicken gets cold a good way to reheat it is by placing it into the oven at 200°C / 390°F for a couple of minutes.
What you’ll need
Goes well with...
FAQ'S
What to add to fried chicken tacos?
For a delicious twist on fried chicken tacos, consider adding toppings such as shredded lettuce, diced tomatoes, sliced avocado or guacamole, pickled onions, salsa or hot sauce, sour cream or crema, chopped cilantro, crumbled queso fresco or shredded cheese, and a squeeze of lime juice to enhance the flavours and textures.
What are some recommended toppings for fried chicken tacos?
Some delicious toppings for fried chicken tacos include shredded lettuce, diced tomatoes, pickles, sliced avocado, chopped cilantro, and a squeeze of lime juice. Feel free to add additional toppings based on your preferences.
Can I bake the chicken instead of frying for tacos?
Yes, if you prefer a healthier alternative, you can bake the chicken instead of frying it for tacos. Simply bread the chicken as usual, place it on a baking sheet, and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through and crispy.
Fried Chicken Tacos
This fried chicken tacos recipe is a promise for what’s to come in the summer! It makes us long for sunny days, warm afternoons with friends, and a couple of cold beers on the side. They also happen to be super delicious and a great way to begin the weekend!
If you're looking for new recipes to try this weekend, this is a good one to get you going on a Friday after work. Perfect for when it’s time to chill and enjoy thinking about something else other than work, which we think cooking is great therapy for.
Our Gran Luchito Hot Habanero and Mango Salsa is the perfect addition to this fried tacos recipe! All you need to do is add a generous amount of our delicious, fruity and spicy salsa onto your tacos with that very important squeeze of lime and pinch of flaky salt!
Be sure to check out all of our taco recipes. From more familiar ones such as easy Beef Tacos and Turkey Mince Tacos to delicious and authentic tacos including Baja Fish Tacos, Tacos Al Pastor, and Pork Pibil Tacos, we have tonnes of taco inspiration!
Ingredients
Quick Slaw:
- ½ white cabbage (finely sliced)
- ½ red onion (finely sliced)
- 2 fresh jalapenos (finely chopped)
- 1 handful coriander (roughly chopped)
- 1 lime
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper (for seasoning)
Fried Chicken:
- 2 free-range eggs
- 62ml / ¼ cup milk
- 500g / 2 cups flour
- 1 tablespoon Gran Luchito Spicy Taco Seasoning
- 2 teaspoons salt
- Black coarse pepper
- 500ml / 2 cups vegetable oil (for frying)
- 600g / 1.3 lb of chicken thighs (boneless, cut into bite-size pieces)
To Serve:
- 6-8 Gran Luchito Soft Taco Wraps
- 1 jar Gran Luchito Hot Habanero Mango Salsa
- 250g / 1 cup creme fraiche
- 1-2 limes (cut into wedges)
How to make it
- In a bowl, add the white cabbage, onion, jalapeno, coriander, lime juice, vinegar, extra virgin olive oil and coriander. Mix everything with a spoon and simply season with a pinch of salt and freshly ground black pepper, and reserve.
- In another bowl add the eggs, a splash of milk, a bit of salt and pepper, and whisk until all the ingredients are combined.
- Prepare another container with the flour, add the Spicy Taco Seasoning, salt and freshly ground black pepper, mix with a spoon, and reserve.
- Heat up the vegetable oil in a frying pan. You want your oil to be very hot before frying! To check if your oil is ready, add a small piece of bread into the oil and if it starts bubbling up quite quickly it means it’s hot enough and you’re ready to go.
- Coat your chicken with the egg mixture first, then into the flour with chipotle spice and finally into the frying pan until it gets crispy and golden brown. Remove from the oil and place it over kitchen paper to absorb any excess oil. Repeat this process with the rest of the chicken.
- Warm up the Soft Taco Wraps and get ready to serve your tacos while your chicken is still warm. Add a good amount of crispy chicken on each, then some of the slaw, a generous amount of Hot Habanero Mango Salsa, a drizzle of creme fraiche and limes on the side.
NB – If your chicken gets cold a good way to reheat it is by placing it into the oven at 200°C / 390°F for a couple of minutes.
What you’ll need
- Spicy Taco Seasoning https://gran.luchito.com/our-products/spicy-taco-seasoning/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
- Hot Habanero Mango Salsa https://gran.luchito.com/our-products/hot-habanero-mango-salsa/
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