Southern Fried Chicken Tacos with Bacon Gravy
Get ready to experience Southern comfort food with a bold, modern twist in these Southern Fried Chicken Tacos with Bacon Gravy. Crispy, golden-fried chicken strips—marinated in tangy buttermilk and a touch of hot sauce—meet soft, warm flour tortillas for the ultimate handheld delight. The star of the show? A rich, creamy bacon gravy made from crispy bacon drippings and buttery roux, adding smoky decadence to every bite. Topped with shredded lettuce, juicy diced tomatoes, and optional jalapeños for a spicy kick, these tacos perfectly blend Southern indulgence with fresh, zesty taco flavors. Ideal for weeknight dinners or entertaining, this recipe brings comfort-food magic to your table in just under an hour. Perfect for fans of fusion cuisine or anyone who loves to elevate their taco game!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 cups vegetable oil
- 4 slices bacon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces small flour tortillas
- 1 cup shredded lettuce
- 0.5 cup diced tomatoes
- 0.25 cup sliced jalapeño (optional)
Instructions
Cut each chicken breast into thin strips for easier frying. In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken strips in the mixture, cover, and marinate for at least 30 minutes or up to overnight in the fridge.
In a shallow bowl or dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper to create the coating for the chicken.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until the oil reaches 350°F (175°C).
Remove chicken strips from the buttermilk marinade, allowing excess liquid to drip off, and dredge them in the flour mixture until well coated. Gently shake off excess flour.
Carefully fry the coated chicken strips in batches, making sure not to overcrowd the skillet. Cook until golden brown and cooked through (internal temperature of 165°F/74°C), about 4-5 minutes per side. Drain fried chicken on a paper towel-lined plate.
In a separate skillet, cook the bacon over medium heat until crispy. Remove the bacon and crumble it into small pieces, reserving the rendered bacon grease in the skillet.
Add the butter to the bacon grease and melt over medium heat. Stir in the 2 tablespoons of flour and cook for 1 minute to create a roux.
Slowly whisk in the milk, stirring constantly to avoid lumps. Cook the gravy until thickened, 3-5 minutes. Stir in the crumbled bacon, salt, and black pepper. Remove from heat and set aside.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble the tacos, place a few pieces of fried chicken on each tortilla. Top with shredded lettuce, diced tomatoes, and sliced jalapeño if desired. Drizzle with the bacon gravy.
Serve immediately and enjoy the fusion of Southern and Mexican flavors!
Nutrition Facts
Calories |
8230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 717.8 g | 920% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 406.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 8314 mg | 361% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 36.0 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1127 mg | 87% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
