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+ servings

Fried Chicken Tacos

A crispy buttermilk fried chicken tender wrapped in leafy lettuce and a flour tortilla and finished with juicy diced tomatoes and a lemon garlic mayo. A simple, yet delicious new way to get your taco fix on Taco Tuesday!
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Servings: 8 tacos

Ingredients

For the chicken marinade:

  • 1 1/2 pounds chicken tenders raw
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder

For the chicken breading:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 1 1/2 teaspoons baking powder

For the tacos:

  • 8 small flour tortillas
  • 8 leaves leafy lettuce
  • 2 tomatoes diced
  • 1 cup light mayo
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon paprika

Instructions

  • First, we have to marinade the chicken in the buttermilk mixture. Add chicken tenders and marinade ingredients together in a large ziplock bag. Close bag and shake together to combine ingredients. Place in refrigerator to marinate for at least 1 hour and up to 8 hours.
  • Prepare mayo spread by mixing mayo, lemon juice, 1/2 teaspoon garlic powder, and 1/8 teaspoon paprika together in a medium bowl. Set aside until we assemble the tacos.
  • Prepare the chicken breading by stirring all ingredients together in a shallow bowl. Remove chicken from refrigerator. Remove one tender from the bag and shake off excess marinade and place in flour mixture. Coat completely in flour and shake off excess. Place on clean plate and repeat with rest of the tenders.
  • Heat 2-3 cups of oil in a large skillet on medium heat. I used my cast iron one. Once it gets hot, add chicken tenders one at a time, cooking a maximum of 4 tenders at a time. You don't want to crowd the pan or else the oil will cool down too much. Cook for 3 minutes on one side, flip and then cook for another 1 1/2 minutes or until deep golden brown. Drain on paper towels. Repeat with rest of chicken tenders until complete.
  • To assemble the tacos, spread a little mayo on the flour tortilla. Place one leaf of lettuce on top of mayo, then add 1 or 2 chicken tenders, depending on the size of the tenders. Top with more mayo and diced tomatoes. Repeat with remaining tortillas. Serve immediately.

Notes

Chicken tender recipe adapted from Country Recipe Book