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Southern Fried Chicken Tacos with Coleslaw

Crisp, golden chicken tucked into warm tortillas, topped with creamy, tangy coleslaw, and finished with a bright squeeze of lime. This recipe brings classic Southern fried charm into taco night, balancing crunch, richness, and a refreshing bite for a truly satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 2 tbsp hot sauce
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 corn tortillas
  • 2 cups shredded cabbage or coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 pinch celery seed (optional)

Instructions
 

  • If time, marinate the chicken: whisk buttermilk with hot sauce and a pinch of salt. Submerge the chicken thighs and refrigerate for at least 30 minutes, up to 2 hours. This step keeps the meat tender and adds a gentle tang to the crust.
  • Prepare the coating: in a shallow dish, mix flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This will become the crispy crust that encases the chicken.
  • Pat the chicken dry and remove excess moisture. Dredge each piece in the flour mixture, pressing gently to help the coating cling.
  • Heat oil in a deep skillet or Dutch oven to about 350°F (175°C). Fry the chicken in batches, turning once, until the crust is deep golden and the internal temperature reaches 165°F (74°C). This usually takes about 6–8 minutes per batch depending on thickness. Transfer to a rack or paper towels to drain.
  • Make the slaw: in a bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, sugar, salt, lemon juice, olive oil, and celery seed if using. Toss until the cabbage is evenly coated and slightly softened. Let it rest for at least 10 minutes for the flavors to mingle.
  • Warm the tortillas: either wrap them in a dry skillet over medium heat for 15–20 seconds per side or warm them in a humid towel to make them pliable.
  • Assemble: slice the fried chicken into thin strips or bite-sized pieces. Place a few pieces on each tortilla, top with a generous spoonful of slaw, and finish with a squeeze of lime if desired. Serve immediately while the chicken is crisp.