Crispy Fried Chicken Tacos Recipe
If you’re looking for a crowd-pleasing dinner that’s bursting with flavor, these fried chicken tacos are the way to go. Crispy corn tortillas stuffed with tender, seasoned chicken and topped with fresh ingredients make this dish a taco night favorite. Paired with zesty Mexican rice and creamy refried beans, this recipe is simple, satisfying, and perfect for any occasion. Let’s dive into how to make these delicious tacos step by step! by Organic Recipe Guide
Ingredients
For the Chicken Filling:
- 2 large boneless, skinless chicken breasts
- 1 tsp adobo seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp tomato bouillon
- 1 tsp all-purpose seasoning
- ½ cup sour cream (optional, for creaminess)
- 1 cup reserved chicken boiling liquid ; by Organic Recipe Guide
For the Mexican Rice:
- 2 cups jasmine rice
- 1 tsp tomato bouillon
- ½ tsp Sazon seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 cup frozen sweet corn (or mixed vegetables)
- 2 ½ cups water
For the Refried Beans:
- 2 cups cooked pinto beans (or one 15-oz can, drained)
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 tsp chicken bouillon
For the Tacos and Toppings:
- 12 yellow corn tortillas
- 2 cups shredded mozzarella cheese
- Vegetable oil (for frying)
- Shredded lettuce
- Sour cream
- Pico de gallo (store-bought or homemade) by Organic Recipe Guide
Instructions
Step 1: Prepare the Chicken
- Fill a large pot with water and bring it to a boil. Add the chicken breasts.
- Season the water with adobo, chili powder, and cumin. Boil for about 15 minutes or until the chicken is fully cooked.
- Remove the chicken and shred it using two forks.
- In a skillet over medium heat, add the shredded chicken. Sprinkle with garlic powder, onion powder, chili powder, cumin, tomato bouillon, and all-purpose seasoning.
- Pour in 1 cup of the reserved boiling liquid and stir in sour cream (if using) for a creamy texture. Let it simmer for 5-7 minutes, stirring occasionally. Set aside.
Step 2: Cook the Mexican Rice
- In a medium saucepan, combine jasmine rice, tomato bouillon, Sazon, garlic powder, onion powder, salt, and frozen corn.
- Add 2 ½ cups of water and bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes without lifting the lid.
- Fluff the rice with a fork before serving.
Step 3: Make the Refried Beans
- In a skillet, heat the cooked pinto beans over medium heat.
- Add cumin, garlic powder, and chicken bouillon. Mash the beans with a potato masher or fork until smooth.
- Let them simmer for 5 minutes, stirring occasionally, until thickened. Set aside. by Organic Recipe Guide
Step 4: Assemble and Fry the Tacos
- Heat about ¼ inch of vegetable oil in a skillet over medium heat.
- Place a spoonful of chicken filling and a sprinkle of mozzarella cheese on one half of a corn tortilla. Fold it in half.
- Fry each taco for 2-3 minutes per side until golden and crispy. Drain on paper towels.
Step 5: Serve
- Top the fried chicken tacos with shredded lettuce, sour cream, and pico de gallo.
- Serve with Mexican rice and refried beans on the side for a complete meal.
Tips for Success
- Spice it up: Add diced jalapeños or hot sauce to the chicken for extra heat.
- Cheese options: Swap mozzarella for cheddar or pepper jack for a different flavor.
- Save time: Use rotisserie chicken to skip the boiling step.
- Pico de gallo: If fresh ingredients aren’t available, store-bought pico works great.
Why You’ll Love This Recipe
These fried chicken tacos strike the perfect balance of crispy, creamy, and zesty. The seasoned chicken blends beautifully with melty cheese and fresh toppings, while the rice and beans round out the meal. Best of all, you can tweak the spices or toppings to make it your own! Organic Recipe Guide
Try this recipe and share your creations with us! Tag your photos with #FriedChickenTacos for a chance to be featured. Happy cooking!
