The Art of Making Crispy Fried Chicken Tacos

To start making our crispy fried chicken tacos, we need to begin by creating a delicious sauce that will add flavor and depth to our dish. We'll be using a combination of ingredients to make this sauce, so let's get started. First, we'll combine 1 cup of mayonnaise with 1 tablespoon of chopped chipotle peppers in adobo sauce. Next, we'll squeeze the juice of about half an orange into the mixture, making sure to break down those pesky little pulp bits as you do it. Now, add a teaspoon of lime juice and stir until well combined. If desired, you can also add some garlic mayonnaise for extra flavor. Mix everything together in a bowl until it's smooth and creamy.

After we've created our sauce, let's move on to the seasoning mixture that will give our chicken its authentic flavor. In a small bowl, mix together about a tablespoon of sugar, salt, pepper, and your favorite all-purpose seasoning blend. Yes, you read that right - we're using my all-purpose seasoned flour, which is packed with flavor and doesn't need much additional seasoning at all! For those who want to get creative, you can also add some chili powder, cumin, and smoked paprika to give it an extra kick.

Next, let's prepare our chicken. Cut your breast or thighs into bite-sized pieces, making sure they're small enough to fit on the tortilla without looking too big. This will help them cook faster and prevent overcrowding in the fryer. Now that we have our chicken cut up, we can season it with the mixture from earlier. Be sure to coat the chicken evenly, using both hands to make sure there are no bald spots.

Time to create a crispy coating for our fried chicken! In a separate bowl, mix together three beaten eggs and a splash of milk or half-and-half. Yes, you read that right - my all-purpose seasoned flour is going to be the star of this recipe! Add the seasoned flour to the egg wash and toss the chicken pieces in until they're evenly coated.

Strain any excess egg mixture from the chicken and coat them again with more flour if necessary. This will ensure our fried chicken has a crunchy exterior that's perfect for our tacos. Once you've done that, place the chicken on a sheet pan lined with parchment paper and refrigerate it for about 30 minutes before frying.

Now it's time to fry! Heat some oil in a deep frying pan or a deep fryer to around 350 degrees Fahrenheit. Don't overcrowd your fryer - we want to cook each piece of chicken individually so they don't steam instead of sear. Gently place the coated chicken pieces into the hot oil and fry until they reach an internal temperature of 165 degrees Fahrenheit.

While our fried chicken is cooking, let's prepare our tortillas. Simply toast them on a dry skillet or in the oven for about two minutes on each side until they're lightly browned and slightly puffed up.

To assemble our tacos, place a few pieces of the crispy fried chicken onto a warm tortilla, followed by some diced red cabbage for crunch, sliced tomato, avocado, pickled onions, Cotija cheese, and finally, a drizzle of that delicious sauce we made earlier. The perfect combination of flavors and textures!

As we take our first bite of this mouthwatering taco, the crispy exterior gives way to juicy chicken and crunchy vegetables, all tied together by the tangy zip of our homemade sauce. It's time to say goodbye to boring tacos and hello to the vibrant flavors and textures of a deliciously crafted dish.

Finally, as you sit down to enjoy your crispy fried chicken tacos, remember that the true secret to making this recipe truly special lies in the details. Whether it's using the freshest ingredients or adding a personal touch with each bite, every element comes together to create something truly unforgettable. So go ahead and give these tacos a try - we promise you won't be disappointed!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back I'm not sure what day of the week this video is going to post but today happens to be Tuesday and I'm in the mood for Taco so today I'm going to show you my recipe for crispy fried chicken tacos but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell so they have notifications as well all right guys meet me in the kitchen let's make it happen first things first we're going to pickle some red onion for that we're gonna need about a cup of red wine vinegar we're also going to go in with about a fourth cup of apple cider vinegar and then one cup of cold water we're gonna bring that up to a boil along with some sugar and a little AP seasoning and that's going to be our real simple pickling solution about a tablespoon or two of sugar you can add some red pepper flakes also if you want to but no need to you know get too fancy with it we're just going to make some simple pickled onions today once that comes up to a boil we're going to add that to our mason jar we've already pre-sliced our red onion that's going to go right on into the Mason jar then we're going to cover that with the pickling solution pop that in the fridge overnight if you want or at least give it an hour or two all right so we're gonna bring this up to a boil like you see right there once it reaches a boil go ahead and kill the Heat and then you just simply pour that right over or into your mason jar or Bowl whatever you're using for a quick pickle on your red onions all right so what's Taco Tuesday without the perfect sauce today I'm going to show you how to make this Chipotle lime cream sauce for that we need some sour cream or Mexican Crema give that a good Shake we're going to add that to our measuring cup here I'm going to add about a cup or so of this again you can use sour cream if you want then we got our Chipotles and adobo this is going to add some spice some Smoky flavor I absolutely love cooking with these there they do pack a punch though so we're only going to add like one chili or so to the mix and then all of the juice or sauce from the can oh another chili snuck in there on me that's all right got a man up today I'm feeling brave today we're going three chilies I'm gonna regret it later but so after the chilies we're going in with the juice of two limes quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out juice of two limes and then offset some of that heat we're gonna add about a tablespoon of sugar you can add more or less depending on how much of a punk you are like me and then we're just going to add a little Salt and Pepper or my all-purpose seasoning which covers all your bases I'm gonna break out the hand blender or whatever blender you got let's blend it all together color on the sauce great consistency and most importantly excellent flavor definitely give this a try for your next taco Tuesday all right guys so next up we're going to take our chicken breast or chicken thighs whatever you decide to use we're gonna cut this into bite-sized pieces and then we're gonna fry this up so I wanted to be bite-sized pieces that way it fits on the tortilla so literally nice small bite-sized pieces that aren't gonna look crazy on your taco these are going to fry up super fast that's the other benefit of cut them into small pieces like this whatever shape and size you want kind of depends on the size of your tortilla as well all right guys so once the chicken is chopped up we're gonna go ahead and season it I'm not going to use any seasoning that contains salt the reason for that is because I'm using my all-purpose seasoned flour which is packed with flavor and does not need much additional seasoning at all but we're gonna hit the chicken with a little Italian seasoning a little chili powder some cumin and then some smoked paprika just to kind of give it a little bit more of that authentic flavor from the cumin and whatnot something that you would expect on tacos with the chili and chipotle now just get in there and make sure that the chicken is evenly coated in that and then we're going to hit it with our egg wash toss it in the flour and then fry it at 350 degrees there we go that's what you want to see right there all right my friends we got a mixing bowl here with three beaten eggs I'm just gonna add a splash of milk or half and half whatever you got in the fridge we are again using my all-purpose seasoned flour if you haven't tried that yet get yours via the link in the description box if I were you I wouldn't fry another thing without trying it might be a little bias all right we got our egg wash ready we got our chicken seasoned one clean hand one dirty hand we're just gonna add that right on into the egg wash make sure it's coated nicely strain any excess and then right into the seasoned flour and get in there with your other hand make sure that they're evenly coated about like so knock off any excess try to make sure there's no bald spots and then we'll set it on a sheet pan all right guys so once the oil hits 350 degrees we're going to take our chicken and gently place that in the oil he's going to fry up super fast because they're so small so once they hit 165 degrees internal temperature they're safe to eat but you're really looking for a nice crispy crust golden brown exterior don't overcrowd your fryer all that good stuff all right so this chicken should get fried faster than me at a company Christmas party they're already looking good nice and golden brown we'll give them another minute or two thanks all right so once you've toasted your tortillas these are white corn tortillas use whatever you got to go ahead and begin to assemble our taco there we go going down with a little bit of red cabbage at the bottom just for some crunch you use slaw you can use lettuce whatever you like I like the red cabbage for the color contrast and it's got a nice little bite to it so once you got your red cabbage in there we're gonna load this bad boy up with some fried chicken there we go don't be shy with the good stuff I'm gonna add a little diced tomato you can use a Pico here if you want to take some diced avocado do the same thing on the other side or really wherever you can fit it on there they're going to take those fresh pickled onions two or three per Taco should get the job done throw those right on top that we're coming with that sauce that we made just like that then we got some Cotija cheese we're gonna crumble that right on top and then last but not least a little fresh chopped cilantro and there you have it folks crispy fried chicken tacos and this is the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well alright my friends Moment of Truth the hardest part is deciding which one I want to eat first we're going with you right here we go folkswhat's up guys welcome back I'm not sure what day of the week this video is going to post but today happens to be Tuesday and I'm in the mood for Taco so today I'm going to show you my recipe for crispy fried chicken tacos but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell so they have notifications as well all right guys meet me in the kitchen let's make it happen first things first we're going to pickle some red onion for that we're gonna need about a cup of red wine vinegar we're also going to go in with about a fourth cup of apple cider vinegar and then one cup of cold water we're gonna bring that up to a boil along with some sugar and a little AP seasoning and that's going to be our real simple pickling solution about a tablespoon or two of sugar you can add some red pepper flakes also if you want to but no need to you know get too fancy with it we're just going to make some simple pickled onions today once that comes up to a boil we're going to add that to our mason jar we've already pre-sliced our red onion that's going to go right on into the Mason jar then we're going to cover that with the pickling solution pop that in the fridge overnight if you want or at least give it an hour or two all right so we're gonna bring this up to a boil like you see right there once it reaches a boil go ahead and kill the Heat and then you just simply pour that right over or into your mason jar or Bowl whatever you're using for a quick pickle on your red onions all right so what's Taco Tuesday without the perfect sauce today I'm going to show you how to make this Chipotle lime cream sauce for that we need some sour cream or Mexican Crema give that a good Shake we're going to add that to our measuring cup here I'm going to add about a cup or so of this again you can use sour cream if you want then we got our Chipotles and adobo this is going to add some spice some Smoky flavor I absolutely love cooking with these there they do pack a punch though so we're only going to add like one chili or so to the mix and then all of the juice or sauce from the can oh another chili snuck in there on me that's all right got a man up today I'm feeling brave today we're going three chilies I'm gonna regret it later but so after the chilies we're going in with the juice of two limes quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out juice of two limes and then offset some of that heat we're gonna add about a tablespoon of sugar you can add more or less depending on how much of a punk you are like me and then we're just going to add a little Salt and Pepper or my all-purpose seasoning which covers all your bases I'm gonna break out the hand blender or whatever blender you got let's blend it all together color on the sauce great consistency and most importantly excellent flavor definitely give this a try for your next taco Tuesday all right guys so next up we're going to take our chicken breast or chicken thighs whatever you decide to use we're gonna cut this into bite-sized pieces and then we're gonna fry this up so I wanted to be bite-sized pieces that way it fits on the tortilla so literally nice small bite-sized pieces that aren't gonna look crazy on your taco these are going to fry up super fast that's the other benefit of cut them into small pieces like this whatever shape and size you want kind of depends on the size of your tortilla as well all right guys so once the chicken is chopped up we're gonna go ahead and season it I'm not going to use any seasoning that contains salt the reason for that is because I'm using my all-purpose seasoned flour which is packed with flavor and does not need much additional seasoning at all but we're gonna hit the chicken with a little Italian seasoning a little chili powder some cumin and then some smoked paprika just to kind of give it a little bit more of that authentic flavor from the cumin and whatnot something that you would expect on tacos with the chili and chipotle now just get in there and make sure that the chicken is evenly coated in that and then we're going to hit it with our egg wash toss it in the flour and then fry it at 350 degrees there we go that's what you want to see right there all right my friends we got a mixing bowl here with three beaten eggs I'm just gonna add a splash of milk or half and half whatever you got in the fridge we are again using my all-purpose seasoned flour if you haven't tried that yet get yours via the link in the description box if I were you I wouldn't fry another thing without trying it might be a little bias all right we got our egg wash ready we got our chicken seasoned one clean hand one dirty hand we're just gonna add that right on into the egg wash make sure it's coated nicely strain any excess and then right into the seasoned flour and get in there with your other hand make sure that they're evenly coated about like so knock off any excess try to make sure there's no bald spots and then we'll set it on a sheet pan all right guys so once the oil hits 350 degrees we're going to take our chicken and gently place that in the oil he's going to fry up super fast because they're so small so once they hit 165 degrees internal temperature they're safe to eat but you're really looking for a nice crispy crust golden brown exterior don't overcrowd your fryer all that good stuff all right so this chicken should get fried faster than me at a company Christmas party they're already looking good nice and golden brown we'll give them another minute or two thanks all right so once you've toasted your tortillas these are white corn tortillas use whatever you got to go ahead and begin to assemble our taco there we go going down with a little bit of red cabbage at the bottom just for some crunch you use slaw you can use lettuce whatever you like I like the red cabbage for the color contrast and it's got a nice little bite to it so once you got your red cabbage in there we're gonna load this bad boy up with some fried chicken there we go don't be shy with the good stuff I'm gonna add a little diced tomato you can use a Pico here if you want to take some diced avocado do the same thing on the other side or really wherever you can fit it on there they're going to take those fresh pickled onions two or three per Taco should get the job done throw those right on top that we're coming with that sauce that we made just like that then we got some Cotija cheese we're gonna crumble that right on top and then last but not least a little fresh chopped cilantro and there you have it folks crispy fried chicken tacos and this is the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well alright my friends Moment of Truth the hardest part is deciding which one I want to eat first we're going with you right here we go folks\n"