My First Bite of Heaven
I still remember that first taco. The crispy chicken. The spicy, creamy gravy. It was pure magic. Ever wondered how to make fried chicken tacos truly unforgettable? This recipe does it. That first bite changed my game. I knew I had to make it myself. Now I want to share it with you.
A Little Kitchen Mishap
My first try was messy. I crowded the pan with too much chicken. The oil temperature dropped. The coating wasn’t as crispy. I learned to fry in small batches. Patience makes perfect. This reminds me why home cooking matters. The small efforts create big, loving results. It is always worth the time.
Why This Combo Works
Two things make this dish special. The buttermilk makes the chicken incredibly juicy inside. The cornstarch gives the outside a super crispy crunch. Then the gravy adds smoky, spicy creaminess. It is a perfect texture party. Which flavor combo surprises you the most? Tell me in the comments!
A Delicious History
This dish is a Southern and Mexican fusion. It combines classic comfort foods in a new way. The andouille sausage adds a Cajun twist. It is a modern American creation. *Did you know andouille sausage comes from French influence?* It is a true melting pot recipe. What is your favorite fusion food?
| Ingredient | Amount | Note |
|---|---|---|
| Chicken tenderloins | 1.25-1.5 pounds | or another boneless cut |
| Buttermilk | 1 cup | |
| Tobasco or Frank’s hot sauce | 1 tablespoon | optional |
| Fine sea salt | 2 teaspoons | divided |
| Black pepper | 2 teaspoons | divided |
| Garlic powder | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| All-purpose flour | 1 cup | |
| Corn starch | 1/2 cup | |
| Canola or avocado oil | As needed | for deep frying |
| Sea salt flakes | For sprinkling | flaky salt |
| Unsalted butter | 4 tablespoons | |
| Andouille sausage links | 2 | cajun-style, sliced then quartered |
| Sweet onion | 1/2 medium | diced |
| Garlic powder | 1/2 teaspoon | |
| Smoked paprika | 1/2 teaspoon | |
| Cayenne | 1/2 teaspoon | omit for less spice |
| All-purpose flour | 1/4 cup | |
| Half and half | 2 1/2 cups | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Flour tortillas | As needed | street taco or small taco-sized |
How to Make Fried Chicken Tacos with Sausage Gravy
Step 1 First, soak your chicken in buttermilk. Add hot sauce and spices for extra flavor. Let it sit in the fridge for at least one hour. This makes the chicken super juicy and tender.
Step 2 Next, mix flour and cornstarch for the coating. Dredge each piece of chicken well. Press the coating on so it sticks. (A hard-learned tip: use one hand for wet and one for dry!).
Step 3 Now, heat your oil in a heavy pot. Fry the chicken in small batches. Cook until it is golden brown and crispy. Always check the internal temperature is 165°F.
Step 4 Finally, make the gravy in a separate pan. Cook sausage and onions in butter. Whisk in flour and then slowly add half and half. You will get a creamy, spicy gravy. What is the best oil for high-heat frying? Share below!
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes (plus marinating)
Yield: 4-6 servings
Category: Dinner, Southern
Three Fun Twists on This Taco Recipe
Try these easy ideas to mix things up. They keep dinner exciting and new for everyone.Spicy Buffalo Style Toss the fried chicken in buffalo sauce. Use a blue cheese slaw on top. It gives a great tangy kick.
Breakfast For Dinner Top your taco with a fried egg. Drizzle the sausage gravy over everything. It is the ultimate comfort food.
Vegetarian Swap Use thick slices of cauliflower instead. Marinate and fry them just like the chicken. You will not miss the meat. Which twist are you most excited to try? Vote in the comments!
How to Serve Your Flavorful Tacos
These tacos are a full meal by themselves. But a few sides make them even better. Try a simple corn and black bean salad. A cool, creamy coleslaw also works perfectly. For drinks, I love sweet iced tea. A cold lager beer is also a great match. It cuts through the rich gravy nicely. Which would you choose tonight: iced tea or a cold beer?
Keeping Your Tacos Tasty
Store leftover fried chicken and gravy separately. They keep for three days in the fridge. Reheat chicken in the oven to keep it crispy. Warm gravy slowly on the stove, adding a splash of half-and-half. You can freeze the gravy for up to three months. *Fun fact: my grandkids love this gravy on biscuits the next day.* Want to share your favorite leftover hack? Let me know in the comments!
Simple Fixes for Common Hiccups
Is your coating not sticking? Pat the chicken dry before marinating. This helps the flour mixture grip better. Gravy too thick? Just whisk in a little more half-and-half until it’s perfect. If the oil temperature drops, your chicken gets greasy. Wait for the oil to heat back up between batches. Why does this matter? The right temperature gives you that perfect, crispy crunch. What’s your biggest frying challenge? I love hearing your kitchen stories.
Your Taco Questions Answered
Can I make this gluten-free?
Yes! Use a gluten-free flour blend for the chicken and gravy. It works just fine.
Can I prepare any parts ahead?
Absolutely. Marinate the chicken overnight. You can also make the gravy a day or two before.
What if I can’t find andouille sausage?
Any smoked sausage will work. Kielbasa is a great substitute for a similar flavor.
Can I double this recipe for a crowd?
You sure can. Just fry the chicken in more batches to avoid crowding the pot.
What’s a good topping besides pickled chiles?
A simple, cool slaw is fantastic. It cuts through the rich gravy beautifully.
Time to Build Your Taco
I hope your family loves this meal as much as mine does. Gathering around the table to build tacos is my favorite part. It brings everyone together. I would be thrilled to see your creations.
Tag Amelia Hartwell on Pinterest with your photos!
Happy cooking! —Amelia Hartwell.
Fried Chicken Tacos with Andouille Sausage Gravy Recipe
Description
Experience a Southern-inspired twist on taco night with crispy fried chicken and a creamy, spicy andouille sausage gravy.
Ingredients
Instructions
- Marinate the chicken: Add the chicken to a bowl with the buttermilk, hot sauce, garlic powder, and 1 teaspoon each of salt and pepper. Stir to coat the chicken, cover, and refrigerate (overnight is best for optimal juiciness, but 1+ hours will do if you don’t have time).
- Coat the chicken: In a separate bowl, whisk together the flour, corn starch, and a teaspoon each of salt and pepper. One at a time, using tongs, take a piece of chicken and let the excess buttermilk drip off. Add it to the flour mixture, and using a fork, toss the chicken and press the flour into the chicken to ensure it sticks. Place the breaded chicken pieces on a sheet baking pan and set aside.
- Fry the chicken: Fill a dutch oven a little less than halfway full with canola or avocado oil. When the oil reaches 350°F (177°C), add the chicken in two to three pieces at a time. Work in batches to avoid crowding the pan. Fry the chicken, flipping with tongs every minute or so, for 5-7 minutes, or until golden brown and an internal temperature of 165°F (74°C). Place on a wire rack and immediately sprinkle with flaky salt.
- Make the andouille sausage gravy: Melt the butter in a cast iron or a different pan. Add in the onions and sausage, and saute on medium/high heat for a few minutes. Stir in the smoked paprika, cayenne, and garlic powder. To make a roux, continuously whisk in the flour, cooking for a couple of minutes. Whisk in the half and half a little bit at a time, fully incorporating the mixture between each pour, until it becomes smooth and creamy. Stir in the salt and pepper.
- Warm the tortillas (optional): If you prefer warmed tortillas, heat them on an electric griddle, in a pan, or in the microwave.
- Gather toppings and serve! Serve family-style and let people build their tacos the way they like them! Enjoy!!!
Notes
- See the post above for suggested toppings. I also provided my quick pickled Fresno chiles recipe below.
