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Popcorn Chicken Tacos Recipe

American-Mexican Fusion · Main course · 35 min total

Crispy popcorn chicken meets fresh taco toppings in this fun and flavorful fusion dish that's perfect for a quick weeknight dinner or game day snack.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. In a bowl, combine chicken pieces and buttermilk. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Place on a plate.
4. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches for 3-4 minutes until golden and cooked through. Drain on paper towels.
5. Warm tortillas in a dry skillet or microwave. Fill each with lettuce, tomatoes, cheese, and popcorn chicken. Top with sour cream and salsa.

Tips

• For extra crunch, double-dip the chicken: buttermilk, flour, buttermilk, flour.
• Keep fried chicken warm in a 200°F oven while frying remaining batches.
• Substitute chicken with tofu for a vegetarian version.

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