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Fried Chicken Tacos

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National Taco Day is upon us and I wish I could say I like tacos but I don’t, I love tacos! True story. Tacos are often my canvas for creating beautiful and tasty new dishes, like my Takis Fried Chicken Taco that is perfect for National Taco Day. Recently while working on another project I found myself with a lot leftover Takis Fuego chips. Although extremely tasty on their own I had more then I could eat in. That’s when I had the idea to repurpose them them into a “breading” to create possibly the best Fried Chicken Taco in existence.

Takis Fried Chicken Tacos on Spinach Tortillas with a crema sauce cooked for National Taco Day

When creating my Takis Fried Chicken Taco I set out to make a taco that was unique but that I knew my family would love. As A chef, over the years I’ve competed in taco cooking competitions all over the country and often winning. Creating the perfect taco is all about balancing amazing flavors all on a tortilla.

Creating Takis Fuego powder

Now you might think I’m crazy for using the Takis Fuego as a breading but here me out. The Takis are chips are in fact a rolled tortilla chip which actually makes it perfect as a branding. Corn flavors almost always pair well with making an amazing taco. The fact that the Takis chips have a hint of hot chili pepper and lime make it a perfect combination. The combination is so powerful that using the Takis Fuego powder as a topping for salads, soups, and pasta dishes is a must try!

The trick is turning the Takis into a suitable powder for breading. In order to do this I added the chips into my food processor. I turned it on and watched the magic happen. When you’re making the coating for the best fried chicken taco you want the breading to be consistent. That’s one of the reasons I used the food processor although you could easily hand smash them with a resealable bag and a rolling pin. Consistency is key but be sure not to over work the Takis in the food processor. If they do become over mixed they may start getting mushy.

Once the Takis Fuego chips have been turned into a powder they’re ready to use as a breading for the Fried Chicken Tacos. The great thing about this powder is it’s not only great on chicken but any breaded fried food. I think next time I’ll try using this recipe to create fried shrimp tacos using the Takis Fuego Powder.

Takis fried chicken tacos on green spinach tortillas place on a black plate. Topped with crema and cilantro

Takis Fried Chicken Tacos

Anthony Serrano
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Mexican
Servings 4 People


  • Food Processor
  • Grill
  • Heavy Duty Pot


  • 1 pound chicken tenders
  • 4 eggs beaten
  • 1 cup flour
  • 2 cups Takis crumbled into powder
  • 2 quarts vegetable or frying oil
  • Tortillas
  • Limes


  • Make an assembly line with the flour, egg, and Takis powder. Add the flour to a shallow plate. Followed by the eggs and Takis in separate plates.
  • Take each chicken tender and dredge it in flour. Shake off excess flour and then dip into the egg and shake off excess egg.
  • Finally, completely coat the chicken in the crumbled Takis. Repeat the process for the rest of the chicken.
  • Heat the oil in a large skillet or pot on medium temperature or until the temperature reaches 350F.
  • Add the TAKIS coated chicken pieces to the hot oil, a few pieces at a time, and fry for 3-4 minutes per side or until the outside is crispy and the internal temperature reaches at least 165F.
  • The chicken should be placed on a cooling rack to let the extra grease drain. Place on a hot tortilla and top with taco crema and your favorite taco toppings.
Keyword tacos
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Are you in the mood to try more of my amazing taco creations? Try the recipes below!

By on September 30th, 2021

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