Texas-Style Fried Chicken Tacos

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy, juicy fried chicken with a spicy chili-lime glaze, served in warm corn tortillas with pickled onions and cilantro. This Southern-inspired quick recipe, ready in about 50 minutes, pairs chicken thighs, buttermilk, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Southern cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs
1/2 cup buttermilk
1 cup flour
1/4 cup cornstarch
1/2 tsp cayenne pepper
1 tsp salt
1, sliced onions
1, juiced lime
1 tbsp chili powder
8 large tortillas

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Instructions

Step 1: In a bowl, mix buttermilk, 1 tsp salt, and 1/2 tsp cayenne. Submerge chicken thighs in the mixture and let marinate for 30 minutes.
Step 2: In another bowl, combine flour, cornstarch, 1/2 tsp salt, and 1/2 tsp cayenne. Dredge chicken in the flour mixture until coated.
Step 3: Heat 1/2 cup oil in a skillet over medium heat. Fry chicken in batches for 8-10 minutes per side until golden and crispy. Drain on paper towels.
Step 4: In a separate pan, sauté onions in 1 tbsp oil until translucent. Add lime juice and chili powder, then simmer for 5 minutes. Serve chicken in tortillas with pickled onions and cilantro.