Grammy's Kitchen · Chicken Tacos · Crispy Fried Chicken Tacos
One of 96 chicken tacos recipes we measured
from www.jocooks.com
5 cooks on www.jocooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 19% | 1% |
| acid | 10% | 0% |
| vegetables and beans | 74% | 2% |
| liquid | 54% | 0% |
| sweetener | 1% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound chicken breasts (boneless skinless , cut into strips) |
| 245 g | 1 cup buttermilk |
| 120 g | 1 cup all-purpose flour |
| 2 g | 1 teaspoon paprika |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| Vegetable oil (for frying) | |
| 8 small flour tortillas | |
| 180 g | 2 cups green cabbage (shredded ) |
| 154 g | 1 cup corn kernels (fresh or canned) |
| 80 g | 1/2 cup red onion (finely chopped) |
| 25 g | 1/4 cup fresh cilantro (chopped) |
| 55 g | 1/4 cup mayonnaise |
| 30 g | 2 tablespoons apple cider vinegar |
| 15 g | 1 tablespoon lime juice |
| 4 g | 1 teaspoon sugar |
| Salt and pepper (to taste) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I finally made these, OMG they were SO good and the slaw was out of this world! Thank you for another awesome delicious recipe!!” — a cook, 5.0★
“These are delicious. I made them just as the recipe stated and got rave reviews. They are a taco Tuesday hot!” — a cook, 5.0★