Taco Battered Fried Chicken
Crispy, zesty, and irresistibly flavorful, Taco Battered Fried Chicken takes comfort food up a notch by combining the juicy tenderness of fried chicken with the bold, smoky spices of taco seasoning. These golden-brown chicken drumsticks are coated in a batter infused with garlic powder, smoked paprika, and a kick of optional hot sauce, then fried to perfection for a crunchy, satisfying bite. The addition of cornstarch to the dry coating ensures an extra-crispy crust, while buttermilk in the wet batter keeps the meat moist and succulent. Perfect as a game-day snack or a fun twist on dinner, this dish is best served fresh with your favorite dipping sauce or a vibrant slaw. Say goodbye to bland fried chicken—this crowd-pleaser packs a fiesta of flavor in every bite!
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Recipe Information
Ingredients
- 8 pieces Chicken legs or drumsticks
- 2 cups All-purpose flour
- 3 tablespoons Taco seasoning mix
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 3 large Eggs
- 1.5 cups Buttermilk
- 1 tablespoon Hot sauce (optional)
- 4 cups Vegetable oil (for frying)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
In a large bowl, whisk together the eggs, buttermilk, and hot sauce (if using). Set aside to create the wet batter.
In another large bowl, combine the flour, taco seasoning mix, cornstarch, garlic powder, smoked paprika, salt, and black pepper to make the dry coating.
Pat the chicken drumsticks dry with paper towels to help the batter stick better.
Dip each chicken piece first into the wet batter, ensuring it is fully coated. Allow any excess liquid to drip off.
Next, dredge the chicken into the dry coating mixture, pressing gently to adhere the coating evenly to the surface.
Let the breaded chicken rest on a wire rack for 5–10 minutes to let the coating set while you prepare the oil.
Heat the vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer to maintain the oil's temperature for even frying.
Carefully place 2–3 pieces of chicken into the hot oil at a time, taking care not to crowd the pan.
Fry the chicken for 10–12 minutes, turning occasionally, until it is golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the fried chicken and place it on a plate lined with paper towels to drain any excess oil.
Serve the taco battered fried chicken hot with your favorite dipping sauce or alongside a fresh slaw for a complete meal.
Nutrition Facts
Calories |
11005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1052.4 g | 1349% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 8496 mg | 369% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 19.2 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 721 mg | 55% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3014 mg | 64% | |
*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.
