Fried Chicken Taco

This recipe delivers crispy, golden-brown chicken tacos topped with a vibrant, homemade green tomatillo sauce. The chicken is pan-fried until crunchy and paired with fresh cilantro, jalapeos, and warm flour tortillas. The sauce brings a perfect balance of heat and acidity, cutting through the richness of the fried chicken. Its a satisfying weeknight dinner that feels like a treat, combining textures and flavors in every bite. Ideal for taco Tuesday or casual gatherings, this dish is easy to customize and always a crowd-pleaser.

Cooking Method: Boiling, Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 2629.5

Description

This recipe delivers crispy, golden-brown chicken tacos topped with a vibrant, homemade green tomatillo sauce. The chicken is pan-fried until crunchy and paired with fresh cilantro, jalapeos, and warm flour tortillas. The sauce brings a perfect balance of heat and acidity, cutting through the richness of the fried chicken. Its a satisfying weeknight dinner that feels like a treat, combining textures and flavors in every bite. Ideal for taco Tuesday or casual gatherings, this dish is easy to customize and always a crowd-pleaser.

Ingredients

1 pound Chicken breast or thighs, cut into bite-sized pieces
1/2 cup All-purpose flour
1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Cumin
1 teaspoon Garlic powder
1 cup Vegetable oil for frying
1 pound Fresh tomatillos, husked and halved
3 Jalapeo peppers, seeded and halved
1 Medium onion, chopped
2 Cloves garlic
6 Sprigs of cilantro
2 cups Chicken broth
1 tablespoon Vegetable oil
1 Package Flour tortillas (10 or 12")

Directions

1
Combine flour, salt, chili powder, cumin, and garlic powder in a shallow bowl.
2
Coat chicken pieces evenly in the seasoned flour mixture.
3
Heat vegetable oil in a large skillet over medium-high heat.
4
Fry chicken pieces until golden brown and cooked through, about 5-7 minutes per side.
5
Transfer fried chicken to a paper towel-lined plate to drain excess oil.
6
Boil tomatillos and jalapeos in chicken broth for 10 minutes until tender.
7
Drain tomatillos and jalapeos, reserving 1 cup of the broth.
8
Blend boiled tomatillos, jalapeos, onion, garlic, cilantro, and reserved broth until smooth.
9
Heat 1 tablespoon oil in a saucepan over medium heat.
10
Pour in the tomatillo mixture and cook, stirring occasionally, for 10 minutes until thickened.
11
Warm tortillas in a skillet or microwave until pliable.
12
Assemble tacos by placing fried chicken on tortillas and topping with warm green sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2629.5kcal

% Daily Value *
Total Fat 104.4g161%
Saturated Fat 46.7g234%
Cholesterol 340.8mg114%
Sodium 17348.3mg723%
Total Carbohydrate 285.1g96%
Dietary Fiber 48.1g193%
Sugars 43.2g
Protein 141.8g284%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, leave the seeds in the jalapeos when making the sauce.

You can substitute chicken thighs for breasts for a juicier result.

Store leftover green sauce in an airtight container in the refrigerator for up to 5 days.

Serve with fresh cilantro, diced onion, and a squeeze of lime for added freshness.

Keywords: chicken, tacos, tomatillo, green sauce, jalapeno, cilantro, flour tortillas, mexican, crispy, dinner, spicy, homemade, pan-fried, authentic

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-taco-2/