If you’re a fan of Buffalo chicken wings and tacos, why not combine the two? These Fried Buffalo Chicken Tacos bring together crispy fried chicken tossed in tangy buffalo sauce, stuffed inside soft tortillas, and topped with cool ranch or blue cheese dressing. It’s the ultimate fusion of flavors—spicy, crunchy, creamy, and absolutely delicious. Perfect for taco night, game day, or whenever you’re craving something indulgent with a kick!
Why You’ll Love These Fried Buffalo Chicken Tacos
- Crispy and Spicy: The fried chicken adds a crunchy bite, coated in a flavorful buffalo sauce.
- Perfect for Game Day: These tacos are great for gatherings, tailgates, or parties.
- Customizable Toppings: Pair them with ranch, blue cheese, slaw, or avocado.
- Fusion Favorite: A fun twist on classic tacos and buffalo wings!
- Easy to Make: With simple ingredients, these tacos come together quickly.
Ingredients
For the Fried Chicken
- 500g / 1.1 lb boneless chicken breasts or thighs, cut into strips
- 1 cup (120g / 0.26 lb) all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 1 cup (240ml) buttermilk
- Vegetable oil for frying
Buffalo Sauce
- ½ cup (120ml) hot sauce (like Frank’s RedHot)
- ¼ cup (56g / 0.12 lb) unsalted butter, melted
- 1 tbsp honey (optional for sweetness)
For the Tacos
- 8 small tortillas (flour or corn)
- Ranch or blue cheese dressing
- Shredded lettuce or cabbage slaw
- Diced tomatoes
- Chopped cilantro (optional)
Directions
- Prepare the Chicken Coating:
In one bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper. In another bowl, mix the beaten eggs with buttermilk. - Coat the Chicken Strips:
Dip each chicken strip into the flour mixture, then into the egg mixture, and back into the flour to coat well. - Fry the Chicken:
Heat vegetable oil in a skillet over medium heat (about 350°F/175°C). Fry the chicken strips in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. - Make the Buffalo Sauce:
In a small bowl, whisk together the hot sauce, melted butter, and honey until smooth. Toss the fried chicken strips in the buffalo sauce until fully coated. - Assemble the Tacos:
Warm the tortillas in a skillet or microwave. Place a couple of buffalo chicken strips in each tortilla and top with shredded lettuce, diced tomatoes, and ranch or blue cheese dressing. Garnish with cilantro, if desired. - Serve and Enjoy:
Serve immediately with extra buffalo sauce or dressing on the side!
Notes
- Baking Option: To make these lighter, bake the breaded chicken strips at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Air Fryer Option: Air fry the breaded chicken at 375°F (190°C) for 12-15 minutes, shaking halfway through.
- Make It Spicy: Add cayenne pepper to the flour mixture or use extra hot sauce.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy.
Frequently Asked Questions
Can I use pre-cooked frozen chicken strips?
Absolutely! Just cook them according to the package instructions, then toss them in buffalo sauce.
What other toppings work well?
Sliced avocado, jalapeños, or a drizzle of sriracha make great additions.
Can I make these tacos vegetarian?
Yes! Use crispy tofu or cauliflower in place of chicken and toss in the same buffalo sauce.
How do I keep the chicken crispy?
Make sure not to overcrowd the skillet when frying, and serve the tacos immediately after assembly.
Can I make the buffalo sauce less spicy?
Yes, just reduce the amount of hot sauce and add more butter or honey to balance the heat.
Tips and Notes
- My Tip: For extra crispiness, double-coat the chicken strips by repeating the flour and egg dipping process.
- Pro Trick: Warm your tortillas on a skillet or grill to add a bit of char for extra flavor.
- Serving Suggestion: Pair with sweet potato fries or a side of coleslaw for a complete meal.
Variations
Here are some fun ways to switch things up:
- Buffalo Chicken Wraps: Use large tortillas and roll everything into a wrap for an on-the-go meal.
- Buffalo Chicken Sliders: Swap tortillas for slider buns and make mini sandwiches.
- BBQ Buffalo Tacos: Mix BBQ sauce with buffalo sauce for a smoky, sweet twist.
- Buffalo Shrimp Tacos: Swap chicken for fried shrimp for a seafood spin.
- Buffalo Ranch Tacos: Drizzle extra ranch dressing inside the tacos for a cool, creamy bite.
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.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.
Tried this recipe?Let us know how it was!
