Crispy fried chicken tacos made with rotisserie chicken, cheddar, and salsa—perfect for weeknight dinners or crowd-pleasing appetizers.
Why You’ll Love This Recipe
These fried tacos are the perfect mix of crispy, cheesy, and savory, making them an instant favorite. Here’s why they’re a must-try:
- Ready in under 30 minutes
- Uses convenient rotisserie chicken for easy prep
- Crunchy on the outside, melty and flavorful inside
- Great for family meals or entertaining
- Customizable with your favorite toppings or dips
Ingredients
- 6–8 small flour tortillas
- 1 rotisserie chicken, shredded
- ½ cup salsa
- 1 oz taco seasoning
- 1 cup hand-shredded cheddar cheese
- Vegetable oil (for frying)
- Optional: sour cream and salsa verde for garnish or dipping
Directions
- In a large bowl, combine shredded chicken, salsa, taco seasoning, and cheddar cheese. Mix until evenly coated.
- Spoon a portion of the mixture into each tortilla and fold firmly in half to form a taco.
- In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat.
- Fry the tacos in batches, 1–2 minutes per side, until golden brown and crispy.
- Transfer to paper towels or a wire rack to drain any excess oil.
- Serve warm with sour cream and salsa verde, if desired.
Servings And Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: Approx. 320 kcal per serving
Variations
- Spicy Kick: Add diced jalapeños or use hot salsa in the filling.
- Cheese Lovers: Use a mix of Monterey Jack, pepper jack, or mozzarella for extra melty goodness.
- Veggie Boost: Toss in some sautéed onions, bell peppers, or black beans.
- Street Taco Style: Top with chopped cilantro, diced onions, and a squeeze of lime after frying.
- Baked Option: Brush folded tacos with oil and bake at 425°F for 12–15 minutes, flipping once.
Storage/Reheating
Storage:
- Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a skillet or oven at 350°F until warm and crispy again. Avoid microwaving if you want to retain the crunch.
FAQs
Can I use corn tortillas instead of flour?
Yes, but they’re more delicate. Warm them slightly before folding to prevent tearing.
Is it necessary to use rotisserie chicken?
No, you can use any cooked, shredded chicken—leftovers work great.
Can I prep the filling in advance?
Absolutely. Make the filling up to a day ahead and refrigerate until ready to use.
What oil is best for frying?
Vegetable, canola, or corn oil are all great options with high smoke points.
Can I make these tacos gluten-free?
Yes, use gluten-free tortillas and make sure your seasoning is gluten-free.
How do I prevent the tacos from opening while frying?
Use a toothpick to hold them closed, or press gently with a spatula as they fry.
Can I freeze fried tacos?
It’s not recommended as they may lose their crispiness, but you can freeze the filling.
What else can I dip these in?
Try chipotle mayo, queso dip, avocado crema, or ranch.
Can I use ground meat instead of shredded chicken?
Yes, just cook it first with taco seasoning and let it cool before filling the tacos.
Are these kid-friendly?
Definitely! They’re fun, handheld, and customizable to different tastes.
Conclusion
Fried Chicken Tacos bring everything you love about Tex-Mex into a crispy, cheesy, and flavor-packed taco shell. Whether you’re planning a casual weeknight dinner or hosting taco night with friends, these quick and crunchy tacos are sure to impress. Serve them hot with your favorite dips, and get ready to hear requests for seconds.
Print
Fried Chicken Tacos
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Crispy fried chicken tacos made with rotisserie chicken, cheddar, and salsa—perfect for weeknight dinners or crowd-pleasing appetizers.
Ingredients
6–8 small flour tortillas
1 rotisserie chicken, shredded
½ cup salsa
1 oz taco seasoning
1 cup hand-shredded cheddar cheese
Vegetable oil (for frying)
Optional: sour cream and salsa verde for garnish or dipping
Instructions
In a large bowl, combine shredded chicken, salsa, taco seasoning, and cheddar cheese. Mix until evenly coated.
Spoon the mixture into tortillas and fold each firmly in half.
Heat 1 inch of vegetable oil in a frying pan over medium-high heat.
Fry tacos in batches for 1–2 minutes per side until golden and crispy.
Drain on paper towels or a wire rack.
Serve hot with sour cream and salsa verde if desired.
Notes
- For extra crunch, use toothpicks to secure tacos while frying.
- These tacos can be baked instead of fried for a lighter version.
- Great use for leftover chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Tex-Mex