Fried Chicken Tacos

Take Taco Tuesday to the next level with a Southern twist! These Fried Chicken Tacos ditch the tortilla and wrap your favorite toppings in a crispy, golden-fried chicken breast shell. It’s bold, flavorful, and perfect for those who like to remix the classics with some serious Southern flair!

Fried chicken breast shell loaded with fresh Taco Tuesday toppings — Southern-style flavor in every bite!

• 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

Instructions:

1. Cook the Ground Beef:

In a skillet over medium heat, brown the ground beef with chopped onion. Once fully cooked, season with Badia Adobo w/ Cilantro & Lime, Kinder’s Taco Blend, and a dash of Slap Ya Mama. Let it simmer while you prep the chicken.

2. Prep the Chicken “Shells”:

Carefully slice a pocket into each chicken breast by making a 3-inch horizontal cut—this will be your taco shell.

3. Season & Batter the Chicken:

In a bowl, combine Slap Ya Mama, Adobo, Kinder’s SPG, smoked paprika, and Texas Pete seasoning with flour. In a separate bowl, beat the eggs. Dip each chicken breast in egg, then dredge in the seasoned flour mix until well coated.

4. Fry the Chicken:

Heat oil in a deep fryer or heavy-bottomed pan. Fry the chicken breasts until golden brown and cooked through (internal temp of 165°F). Remove and place on paper towels to drain and cool slightly.

5. Assemble the Tacos:

Once the chicken is cool enough to handle, gently open each pocket and stuff with your taco toppings. I went with seasoned beef, cheddar, tomato, cilantro, jalapeños, and both verde and roja taco sauce—but feel free to make it your own!

And that’s it! Plate ‘em up and dig in. These Fried Chicken Tacos are crunchy, juicy, and packed with bold, Southern-inspired flavor.

Note: Feel free to adjust the seasonings and toppings to match your taste. No rules—just flavor.

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Flavor Tip from Kountry Kevin:

Want to kick your chicken up a notch? Swap out your usual seasoning mix with Kountryville Southern Smoke for that deep, smoky flavor that tastes like it came straight off the grill. It’s packed with bold spices, garlic, onion, and just the right amount of heat to make your taco shells unforgettable. Fire it up, y’all—let the smoke do the talkin’!

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Get a front-row seat to the flavor! Check out the step-by-step video on YouTube and hit that like and subscribe button while you’re there.

Southern Smoke Seasoning

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Got your own version of this recipe? We’d love to see it—tell us all about it in the comments! Follow along for more Southern flavor and the real stories behind the stove with Kountry Kevin.