Southern Fried Chicken Tacos With Bacon Gravy Recipes

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SOUTHERN FRIED CHICKEN TACOS



Southern Fried Chicken Tacos image

A simple six ingredient recipe for fried chicken tacos with bacon and ranch.

Provided by Missy Rakes

Categories     Main Course

Time 10m

Number Of Ingredients 6

12 frozen chicken tenders (cooked according to package instructions)
12 corn tortillas
6 strips bacon (cooked and chopped)
1 ½ cups shredded cheddar jack cheese
2 cups shredded lettuce
¼ cup ranch dressing

Steps:

  • Place corn tortillas on a microwave safe plate and cover with a damp paper towel. Warm in the microwave for one minute, then set aside. (You may choose to use flour tortillas instead.)
  • Cut the chicken tenders into small chunks. Add the cut-up chicken to the corn tortillas.
  • Top the chicken with chopped bacon.
  • Add shredded cheese to each taco and top with shredded lettuce.
  • Drizzle ranch dressing on top of each taco before serving.

Nutrition Facts : Calories 373 kcal, Carbohydrate 21 g, Protein 17 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 53 mg, Sodium 719 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

SOUTHERN FRIED CHICKEN TACOS WITH BACON GRAVY



Southern Fried Chicken Tacos With Bacon Gravy image

Ready, Set, Cook! Special Edition Contest Entry: One of my favorite comfort foods is fried chicken, mashed potatoes and gravy. I also love tacos so I decided to put my favorite comfort food in a taco. The creaminess of the mashed potatoes offsets the spiciness of the chipotle fried chicken and the roasted corn salsa completes the taco.

Provided by makeelan_9648031

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

8 ounces chicken tenders, about 8 tenders
1 cup buttermilk
1/4 teaspoon kosher salt
1 tablespoon chipotle chile in adobo
1 cup flour
2 teaspoons taco seasoning
1 cup canola oil
5 pieces bacon
1 tablespoon bacon grease
2 tablespoons flour
1 1/2 cups whole milk
1/4 teaspoon kosher salt
1/8 teaspoon cracked black pepper
1 (5 ounce) can cooking spray
1 ear of corn, grilled
1 cup cherry tomatoes, seeds removed and chopped small
1 cup avocado, peeled, seeded and chopped small
1 tablespoon cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
8 (6 inch) white corn tortillas
3 tablespoons canola oil

Steps:

  • To make the marinade, mix the buttermilk and chipotle peppers in a medium sized bowl and mix to combine. Add a ¼ teaspoon kosher salt. Add the chicken tenders and marinade in the refrigerator for 30 minutes. If you want spicier chicken, you can marinade up to 2 hours.
  • To make the roasted corn salsa, heat a barbecue grill or grill pan and heat to medium heat. Spray with a non stick cooking spray. Grill the corn on all sides until slightly charred but cooked through. Remove from the grill and cut the kernels off. In a small bowl, mix together the charred corn kernels, cherry tomatoes, avocado and a pinch of kosher salt and pepper and set aside.
  • To make the bacon gravy, heat a large sauté pan to medium heat. Add the bacon and cook until browned and cooked through on both sides. Remove the bacon to a paper towel lined plate to drain. Once drained and cool, chop the bacon into ½ inch pieces and set aside. Remove all but 1 tablespoon of bacon grease left in the sauté pan and heat the pan to medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring continuously. Slowly pour in the milk and whisk. Cook until the gravy thickens up, but not too thick, about 3-4 minutes. Add the kosher salt, pepper and the crisp bacon to the gravy and mix. Turn the heat off the stove but keep the gravy warm.
  • To fry the chicken, heat a cast iron skillet or large sauté pan to medium heat. Add 1 cup canola oil. Remove the chicken tenders from the marinade and drain. Discard the marinade. Put the flour and taco seasoning in a large zip lock bag. Put the chicken tenders in the flour mixture, close the top of the bag and shake so that the chicken tenders are fully coated with the flour mixture. Remove the tenders and put on a wire rack for 10 minutes to set up. Add the canola oil to a large frying pan and heat to medium-high heat. Test the oil by dropping in a few pinches of flour in the oil to see if it sizzles. When the oil is ready, put the chicken tenders in to fry. Cook for about 2-3 minutes on each side or until the tenders are light golden brown and cooked through. When done, remove the chicken tenders from the oil and put on a paper towel lined plate to drain. Lightly season with kosher salt.
  • Heat a sauté pan to medium heat and rub a little canola oil around the pan. Put one tortilla at a time in the pan and heat for about 30 seconds on each side, or until the tortilla has a little color. Put aside and keep warm.
  • Heat the mashed potatoes up by following the directions on the package. Keep warm.
  • To make the tacos, spread a nice helping of mashed potatoes on top of the warm tortilla and then put one chicken tender on top. Drizzle the bacon gravy on top. Top with the salsa and serve.
  • **If your chicken tenders are slightly larger than normal, cut the chicken tenders in half lengthways. Tenders on the taco should be just a little fatter than your index finger.
  • Makes 8 tacos or serves 4.

BUDGET SOUTHERN FRIED CHICKEN N' GRAVY



Budget Southern Fried Chicken N' Gravy image

This is a staple recipe in my kitchen. This meal is very budget friendly. All the ingredients cost about $10 all together, and you should already have most of the ingredients in your pantry. This is a meal that you can cook for breakfast, lunch, and dinner. It is also a good make ahead meal. P.S. This recipe can also be made with ground turkey or pork, or even the veggie ground beef. I have also made the exact same recipe with pork chops and beef steak.

Provided by jarrett178

Categories     Breakfast

Time 25m

Yield 10 chicken bites, 1 serving(s)

Number Of Ingredients 8

1 -4 boneless skinless chicken breast (One per person)
oil (for frying, You really only need enough to barely cover the bottom of the pan that you are using})
flour, to coat chicken
2 tablespoons flour
2 onion rings (Cut into half moons)
1 -3 cup water (for the gravy)
dripping, from fried chicken pan
salt and pepper

Steps:

  • This is a one pot meal!
  • 1. Heat up oil in skillet( turn the oil on low because you don't want the oil to get too hot its bad for the gravy).
  • 2. Cut the chicken breast into small bite size pieces.(You should end up with 10-15 chunks per breast depending on how big or small the chunks are).
  • 3. Season the chunks of chicken to taste with salt and pepper.
  • 4. Dredge the chunks of chicken in flour and brown them on both sides in the skillet. It should take about 30 seconds- 2 minutes per side. (WATCH THIS STEP CAREFULLY!. Since the chicken is small chunks YOU ONLY WANT TO BROWN AND COOK THE CHICKEN SLIGHTLY AS IT WILL CONTINUE TO COOK IN THE GRAVY).
  • 5. Take the chicken out of the pan and drain on paper towels.
  • For Gravy:.
  • 1. Pour off the most of the oil into a separate container(SAVE THE OIL) leaving 1 to 2 tablespoons of oil with the pan drippings in the pan. Begin sauteing the onions until they are tender and translucent).
  • 2. Add the two tablespoons of flour in with the onions along with about 2 tablespoons of the reserved oil. Cook the flour for about 2 minutes until the raw flour taste is cooked out.
  • 3. Begin adding your water. I do it in half cup increments. You don't want your gravy to be to soupy or too thin. (You are looking for the thickness of like a Béchamel sauce before you add the cheese to make macaroni).
  • 4. When your gravy is think enough to your liking season to taste with salt and pepper. Add the chicken in the gray and let the gravy cook for 5 minutes so the chicken can cook through.
  • 5. Enjoy! You can serve chicken and gravy over white rice, mashed potatoes, or grits. I eat it also with a nice cold glass of southern iced tea.

Nutrition Facts : Calories 191.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 144.3, Carbohydrate 12, Fiber 0.4, Sugar 0.1, Protein 26.7

SOUTHERN FRIED CHICKEN WITH GRAVY



Southern Fried Chicken with Gravy image

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 large egg
1/2 cup whole milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying
CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup heavy whipping cream

Steps:

  • In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

MEAN CHEF'S SOUTHERN FRIED CHICKEN AND GRAVY



Mean Chef's Southern Fried Chicken and Gravy image

Make and share this Mean Chef's Southern Fried Chicken and Gravy recipe from Food.com.

Provided by Jeff Hixson

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 quarts water, mixed with
1 tablespoon salt (or substitute 2 cups buttermilk)
2 -2 1/2 lbs broiler-fryer chickens, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings (optional)
1/4 cup all-purpose flour
2 cups milk (or a combination of the two) or 2 cups chicken broth (or a combination of the two)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
  • Cover and refrigerate 8 hours.
  • Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
  • Drain chicken; rinse with cold water, and pat dry.
  • Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
  • Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
  • Place 2 pieces of chicken in bag; seal.
  • Shake to coat completely.
  • Remove chicken, and repeat procedure with remaining pieces.
  • Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
  • Add chicken, a few pieces at a time, skin side down.
  • Cover and cook 6 minutes; uncover and cook 9 minutes.
  • Turn chicken pieces; cover and cook 6 minutes.
  • Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
  • Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
  • FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
  • Place skillet over medium heat.
  • Add flour to drippings, stirring constantly, until browned.
  • Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
  • Stir in salt and pepper.
  • Serve immediately.
  • Yield: 1 2/3 cups.
  • Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.

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