Fried Chicken Tacos

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Fried Chicken Tacos

These fried chicken tacos were inspired by Torchy’s. They have a taco called the trailer park, that’s fire!

Fried Chicken Taco with Poblano Sauce

Fried Chicken Tacos Cooking Tips:

Any boneless piece of chicken will work for these tacos. Depending on which piece you use you may have to cut it to fit on the taco. Fish works great for this recipe also.

Can you make ahead?

Fridge: Fried Chicken Tacos: Place in an airtight container in the fridge for 7 days max.

Poblano Sauce: Place in an airtight container in the fridge for 30 days max.

Reheating: Fried Chicken Tacos: Pop in a 350-degree oven for 10-15 minutes.

Fried Chicken Tacos with Poblano Sauce

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Substitution Options:

The poblano recipe makes about 2 cups of sauce, you can cut the recipe in half or use the leftover sauce on fish, steak, pork, vegetables, baked potatoes or anything else you need a great sauce for.

You can cut the recipe in half or save it for a sauce on anything. The sauce will keep in the fridge for 1 month in an air tight container.

You can use flour tortillas if you like.

what to serve with Fried Chicken Tacos ?

Menu Ideas:


Fried Chicken Tacos with Poblano Sauce

Fried Chicken Tacos

When I go to Dallas, I’m always on a mission for amazing tacos. Since Dallas is so big it’ll take a while to find the true best but one place has this taco I must have every trip. Torchy’s tacos, they have a taco called the trailer park, fried chicken taco. This is my play on that menu item.
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Course: Appetizer, Main Course
Cuisine: American
Keyword: tacos
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4


Fried Chicken Tenders

  • 1 cup buttermilk
  • ½ cup taco seasoning or ½ cup savory seasoning
  • 12 chicken tenders
  • 2 cups flour
  • oil for frying
  • Tacos:
  • 12 corn tortillas
  • 1 cup pico de gallo store brought
  • 2 cups cheddar jack cheese

Poblano Sauce

  • 1 poblano pepper charred and peeled
  • 2 garlic cloves
  • 6 oz. green chilies
  • 6 sprigs cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup Greek yogurt
  • 1 cup sour cream
  • ¼ cup water


  • In a bowl mix buttermilk and ¼ cup taco seasoning together then add chicken tenders and let sit for 15 minutes. Add remaining taco seasoning to flour, dredge tenders in flour and fry in oil that’s 350 F degrees for 6-8 minutes.
  • In a blender add all ingredients for poblanos sauce and blitz on high for 1 minute add some water if mixture will not blend.
  • Toast tortillas in a dry skillet for 30 seconds each side before assembling tacos. Assemble tortillas, poblano sauce, chicken tenders, ¼ cup cheese, 1 tablespoon pico de gallo.


Pico De gallo: 2 roma tomatoes, diced ¼ red onion, diced 1 garlic clove, minced juice of 1 lime 3 sprigs cilantro, chopped salt and pepper to taste Mix all ingredients in a bowl serve immediately. Remains fresh for 48 hours.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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