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Fried Buffalo Chicken Tacos

These Fried Buffalo Chicken Tacos are the ultimate fusion of crispy, spicy, and savory. Juicy chicken is breaded and fried to golden perfection, tossed in tangy buffalo sauce, and tucked inside soft tortillas. Topped with ranch dressing, shredded lettuce, and cheese, these tacos are an irresistible game-day or weeknight dinner option.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Course Dinner, Main Dish
Cuisine American, Tex-Mex
Servings 4 8

Ingredients
  

For the Fried Buffalo Chicken

  • 1 lb 0.45 kg boneless, skinless chicken breasts or thighs, cut into strips
  • ½ cup 0.12 lb all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs beaten
  • ½ cup 0.12 lb breadcrumbs or panko
  • Vegetable oil for frying
  • ½ cup 0.25 lb buffalo wing sauce

For the Tacos

  • 8 small tortillas flour or corn
  • 1 cup 0.25 lb shredded lettuce
  • ½ cup 0.12 lb shredded cheddar or Mexican blend cheese
  • ½ cup 0.12 lb ranch or blue cheese dressing
  • Chopped cilantro for garnish optional

Instructions
 

Step 1: Prepare the Chicken

  • In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper.
  • In a second dish, place the beaten eggs.
  • In a third dish, add the breadcrumbs or panko.

Step 2: Bread and Fry the Chicken

  • Dredge each chicken strip in the flour mixture, then dip it in the beaten eggs, and finally coat it with breadcrumbs.
  • Heat about 1 inch of vegetable oil in a skillet over medium heat.
  • Fry the breaded chicken strips for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  • Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  • Toss the fried chicken in buffalo sauce until evenly coated.

Step 3: Assemble the Tacos

  • Warm the tortillas in a skillet or microwave.
  • Place a few pieces of buffalo chicken on each tortilla.
  • Top with shredded lettuce, cheese, and a drizzle of ranch or blue cheese dressing.
  • Garnish with chopped cilantro if desired.

Notes

  • Air Fryer Option: Cook the breaded chicken in an air fryer at 400°F (200°C) for 10–12 minutes, flipping halfway.
  • Make it Spicier: Add cayenne pepper to the flour mixture for extra heat.
  • Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
  • Serving Tip: Serve with celery sticks and extra buffalo sauce on the side.
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