Food Recipes Chicken Tacos With Slaw 4.8 (4) 3 Reviews This recipe for fried chicken tacos with slaw takes only 20 minutes to make and is a delicious combination of flavors for a quick dinner or lunch. You'll be wanting to eat this every day—but don't. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on August 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 20 mins Yield: 4 Jump to Nutrition Facts Seriously, what could be more tantalizing than tacos filled with fried chicken, creamy and bright slaw, and dill pickle chips? We'd argue that the meal is family-friendly: The fried chicken only has a hint of spiciness, which you can adjust to suit your tastes (a tablespoon of light brown sugar balances out the spiciness too). If you're short on time, you could use store-bought chicken tenders and pre-shredded cabbage, but frying your own chicken is, of course, tastiest. To test that your oil is hot enough for frying, add a pinch of flour to the hot oil; it should bubble up immediately upon hitting the surface. Ingredients ¾ cup mayonnaise ¼ cup apple cider vinegar 1 teaspoon black pepper 1 ¼ teaspoons kosher salt, divided ¼ head red cabbage, thinly sliced (about 8 oz.) ½ cup canola oil ¾ cup all-purpose flour 1 pound chicken breast tenders ½ cup buttermilk 1 tablespoon light brown sugar ½ teaspoon paprika 1 - 4 teaspoons cayenne pepper 8 6-in. flour tortillas, warmed Dill pickle chips, for serving Directions Whisk together mayonnaise, vinegar, black pepper, and ½ teaspoon of the salt in a large bowl. Set aside ½ cup of the white sauce for serving. Toss remaining sauce with cabbage. Heat oil in a large, heavy-bottomed skillet over medium-high. Combine flour and remaining ¾ teaspoon salt in a shallow dish. Dip chicken in buttermilk and dredge in flour mixture, shaking off excess. Working in batches, add chicken to oil and fry, turning once, until golden brown and crispy, about 3 minutes per side. Transfer to a paper towel–lined plate. Remove skillet from heat and whisk in sugar, paprika, and 1 teaspoon cayenne, tasting and adding more cayenne to reach desired heat preference. Add chicken and toss to coat; transfer to a cutting board and cut into 1-inch pieces. Build tacos with slaw, chicken, and pickle chips. Serve drizzled with reserved white sauce. Rate it Print Nutrition Facts (per serving) 975 Calories 67g Fat 57g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 975 % Daily Value * Total Fat 67g 86% Saturated Fat 10g 50% Cholesterol 100mg 33% Sodium 1471mg 64% Total Carbohydrate 57g 21% Total Sugars 9g Protein 36g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.