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  • Chef Kev

Fried Chicken Tacos

Turn your taco Tuesday up with these fried chicken tacos. Not just your traditional taco shells with fried chicken in it…but a shell made of…wait for it...FRIED CHICKEN! Yessuh!!! A deep fried chicken breast stuffed with your favorite taco Tuesday toppings!

  • 1 pound lean ground beef

  • 4 boneless, skinless chicken breasts

  • 3 tablespoons Badia Adobo w/ Cilantro & Lime seasoning

  • 2 tablespoons Slap Ya Mama Cajun Seasoning

  • 1 tablespoon Kinder’s The Blend Salt, Pepper, and Garlic seasoning

  • 2 teaspoons Smoked paprika

  • 2 teaspoons Texas Pete Dust Dry Seasoning

  • 1 egg

  • Flour, for breading chicken

  • Oil, for frying

  • 1 8-ounce package shredded cheddar cheese

  • ¼ onion, diced

  • 1 tomato, diced

  • 1 jalapeño, sliced

  • Cilantro

  • Herdez Taqueria Street Sauce Original Verde

  • Herdez Taqueria Street Sauce Original Roja Taco Sauce


First, brown ground beef in a pan with onion. Add 2 tablespoons Badia Adobo w/ Cilantro & Lime seasoning, Kinder’s The Taco Blend seasoning, and Slap Ya Mama seasoning. While ground beef is cooking, heat oil in frying pan or deep fryer. Next, make pockets in each chicken breast by making a 3-inch cut across. Season and batter chicken breasts by adding 1 tablespoon Slap Ya Mama, 1 tablespoon Badia Adobo w/ Cilantro & Lime seasoning, Kinder’s SPG, smoked paprika, Texas Pete seasoning, flour, and egg; mix well. Fry chicken until golden brown and internal temperature of each breast is 165°F. Remove from oil and allow to drain and cool. Begin stuffing the “taco shell” chicken breasts with your favorite toppings. I chose ground beef, shredded cheddar cheese, tomato, cilantro, jalapeños, verde and roja taco sauce…but you can add whatever you like.

And that’s it! Plate ‘em up and enjoy!


**Note: You can use more or less seasoning and ingredients to your liking**


If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!


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