Fried Chicken Tacos
Enjoy crispy fried chicken strips layered in taco shells with refried beans, melted cheese, and fresh pico de gallo for a flavorful Tex-Mex meal perfect for quick weeknights or casual dinners.
Equipment
- 1 large skillet for frying chicken
- 1 small saucepan to warm taco sauce
- 1 paper towels for draining fried chicken
Ingredients
- 2 boneless skinless chicken breasts, sliced into thin strips
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika optional
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup refried beans
- 1 cup shredded cheese cheddar, Mexican blend, or preferred
- Taco shells hard or soft
- 1 cup taco sauce
- 1 tbsp brown sugar optional
- 1 cup fresh pico de gallo or chopped tomatoes and onions
Instructions
- Slice chicken breasts into thin strips and pat dry with paper towels.
- Mix flour, salt, pepper, garlic powder, and paprika in a shallow bowl.
- Dredge chicken strips in the flour mixture, coating evenly.
- Heat butter and olive oil in a large skillet over medium heat.
- Fry chicken strips for 3 to 4 minutes per side until golden and crispy.
- Transfer chicken to paper towels to drain excess oil.
- Warm taco sauce with brown sugar in a small saucepan until slightly thickened.
- Spoon refried beans into each taco shell.
- Add fried chicken strips on top of the beans.
- Drizzle warmed taco sauce over the chicken.
- Sprinkle shredded cheese over the sauce.
- Top tacos with fresh pico de gallo.
Notes
- Use soft or hard taco shells based on preference.
- Serve immediately for best crispiness.
- Reheat chicken in a skillet to maintain crunch.
- Optional: add avocado or sour cream for extra richness.