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Fried Chicken Tacos with Andouille Sausage Gravy is a delicious southern-style breakfast or brunch option. The recipe combines juicy, crispy chicken with a creamy, savory gravy!
Our favorite way to enjoy these tacos is topped with pickled peppers and fresh chives. They add heat, acidity, and freshness.
Keep reading for frequently asked questions, including alternate topping suggestions, and helpful tips and tricks for recipe success. 😊
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Fried Chicken Tacos with Andouille Sausage Gravy Recipe
My husband, Jon, texted me from work to tell me these fried chicken tacos with andouille sausage gravy were “bangin'” which in slang terms means they’re super good. 😂
I hesitated to send him to work with the tacos since they only have a microwave. I didn’t want the fried chicken to get soggy when reheating them.
Luckily, the fried chicken is so crispy that even a microwave can’t ruin them! However, I would still prefer to reheat them in the air fryer for maximum crunch.
The tacos are wonderful for springtime breakfast and brunch celebrations such as Easter and Mother’s Day. They’re equally great for dinner. You’re going to love them!
Fried Chicken Ingredients
For the fried chicken recipe, you’ll need:
- Chicken – Chicken tenderloins are my favorite for this fried chicken recipe. They’re tender, juicy, and fit perfectly in the small tortilla! You can use any cut of boneless chicken that is available to you.
- Buttermilk – Don’t skip this! The acidity in buttermilk helps break down proteins in the chicken, making it more tender. It helps the chicken retain moisture, preventing it from drying out. When frying the chicken, buttermilk creates a crispier and more flavorful crust!
- Flour and Cornstarch – Combining all-purpose flour and cornstarch in the coating mixture for fried chicken creates the perfect balance of texture and crispiness. The flour provides a sturdy base, sealing in moisture and creating a golden-brown crust, while cornstarch adds lightness and crunch.
- Hot Sauce – This is optional! I like to add Tobasco or Frank’s hot sauce to the buttermilk mixture to infuse the chicken with a tangy and spicy taste. Also, the acidity in hot sauce can help tenderize the chicken further, resulting in a juicier fried chicken.
- Seasonings – Simple seasonings like salt, pepper, garlic powder, and onion powder are used to enhance the flavor of the fried chicken. If you’re feeling spicy, you can take it a step further and add a couple of teaspoons (or more to taste) of this this KFC’s 11 Herbs and Spices copycat seasoning recipe.
- Oil – Frying chicken in canola or avocado oil offers a healthier option with high smoke points and beneficial fats, resulting in crispy, flavorful chicken.
How to Make The Best Fried Chicken
1. Add the chicken to a bowl with the buttermilk, hot sauce, garlic powder, and one teaspoon each of salt and pepper. Stir to coat the chicken, cover, and refrigerate (overnight is best for optimal juiciness, but one or more hours will do if you don’t have time).
2. Whisk together the flour, cornstarch, and a teaspoon of salt and pepper in a separate bowl. 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.
3. To make the fried chicken for tacos, I use a dutch oven but you can also use pots and pans, or a deep fryer if you have one. Fill the dutch oven a little less than halfway full ( a few inches) with canola or avocado oil.
When the oil reaches three-hundred fifty degrees Fahrenheit (one-hundred seventy-seven degrees Celsius), add the chicken in two to three pieces at a time. Work in batches and avoid crowding the pan.
Fry the chicken, flipping with tongs every minute or so, for five to seven minutes, or until they are golden brown and have reached an internal temperature of one-hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius).
When you remove the chicken from the oil, place it on a wire rack-lined baking sheet and immediately sprinkle each piece with sea salt flakes for the perfect salty, crunchy bite!
Andouille Sausage Gravy Ingredients
For the Andouille Sausage gravy, you’ll need:
- Andouille Sausage – I use cajun-style andouille sausage, but any kind will work. The smokiness and spice of the andouille sausage blend with the creaminess of the gravy to create a delicious combination of flavors and textures!
- Onion – Sweet onion adds a delicate yet noticeable sweetness to the andouille sausage gravy, complementing the savory and spicy flavors of the sausage.
- Butter – Unsalted butter adds richness, and flavor, and helps create a smooth, buttery texture in andouille sausage gravy.
- Flour – All-purpose flour is whisked into butter to make a roux (a thickening agent for the gravy).
- Half & Half – A great choice for the andouille sausage gravy because it provides a balance of richness without being too heavy!
- Seasonings – The gravy is infused with smoked paprika, cayenne, garlic powder, salt, and pepper. The perfect blend of flavors to enhance the taste!
How to Make the Best Andouille Sausage Gravy
This andouille sausage gravy is filled with bold, smokey flavors and is so delicious and creamy. It’s also super easy to make. And honestly, who doesn’t love gravy and fried chicken…on a taco? It’s truly the best!
To make the best andouille sausage gravy, follow the steps below. 👇🏽
1. Melt the butter in a cast iron (or different pan). I use my cast iron for anything and everything, but any old saucepan will work!
2. Add in the onions and sausage, and saute on medium/high heat for a few minutes.
3. Sprinkle in the smoked paprika, cayenne pepper, and garlic powder, and stir to combine.
4. To make the roux, continuously whisk in the flour, cooking for a couple of minutes and ensuring there are no clumps of flour left.
5. Whisk in half and half a bit at a time, fully incorporating the mixture between each pour, until it becomes smooth and creamy.
6. Stir in the salt and pepper and enjoy!
FAQ: Fried Chicken Tacos
What extra toppings can I use?
As mentioned above, we like to top our fried chicken tacos with andouille sausage gravy with pickled peppers and fresh chives. You can use whatever you prefer or have on hand!
Here are some topping ideas to complement the fried chicken tacos with andouille sausage gravy:
- Pickled peppers for a tangy, spicy kick. You can use sliced hot cherry peppers, jalapenos, Fresno chiles, etc. *See notes below for a quick pickled fresno chiles recipe!
- Crispy fried onions for texture and flavor.
- Shredded cabbage or lettuce for crunch and freshness.
- Chopped cilantro, scallions, or chives for freshness and a pop of color!
- Diced tomatoes or fresh salsa.
- Crumbled queso fresco or cotija, or shredded cheddar/colby cheese. You can also melt the cheese on the tortillas while you’re heating them on an electric griddle, in a pan, or in the microwave!
Can I use a different type of meat for the fried chicken tacos?
Yes! While fried chicken pairs wonderfully with the rich sausage gravy, you can substitute with grilled chicken, shredded rotisserie chicken, or even fried fish for a unique option!
How can I make this recipe gluten-free?
To make this recipe gluten-free:
- Use gluten-free flour for breading the chicken and thickening the gravy.
- Substitute the flour tortillas with gluten-free tortillas or lettuce wraps.
- Double-check the ingredients in the andouille sausage to confirm they are gluten-free. If not, skip it and use something else.
What are some vegetarian alternatives?
For a vegetarian version:
• Replace fried chicken with crispy fried tofu, crispy air fryer cauliflower, or portobello mushrooms.
• Substitute the andouille sausage with plant-based sausage or omit it altogether, adding extra seasoning to the gravy for flavor.
Can I make the sausage gravy ahead of time?
Yes! The sausage gravy can be prepared a day in advance. Allow it to cool completely, then store it in an airtight container in the refrigerator.
Reheat gently on the stovetop, adding a splash of milk or cream to restore its creamy texture if needed.
What’s the best way to ensure my fried chicken stays crispy?
- Pat the chicken dry before breading to remove excess moisture.
- Use a thermometer to maintain the frying oil temperature (350–375°F).
- Drain the fried chicken on a wire rack rather than paper towels to keep it crisp.
Can I use store-bought fried chicken instead?
Absolutely! If you’re short on time, you can use store-bought fried chicken. Simply slice or shred it into taco-friendly portions.
Is the fried chicken tacos recipe spicy?
The andouille sausage adds a mild kick, but the fried chicken tacos recipe isn’t overly spicy. If you prefer less heat, opt for a milder sausage or replace it with breakfast sausage.
For more spice, add cayenne pepper, hot sauce, or diced jalapeños to the gravy.
Can I bake the chicken instead of frying it?
Yes! To bake the chicken:
- Preheat the oven to 400°F.
- Bread the chicken as instructed, then place it on a greased wire rack set over a baking sheet.
- Spray the breaded chicken lightly with cooking spray and bake for 20–25 minutes, flipping halfway through.
How can I scale the fried chicken tacos recipe for a crowd?
- Double or triple the ingredients as needed (find the automatic scaling tool below within the recipe card)! Fry the chicken in batches to avoid overcrowding the pan.
- Keep fried chicken warm in a 200°F oven until ready to serve.
- Prepare extra gravy, as it’s always a hit! You can never have too much gravy. 😉
What sides go well with fried chicken tacos?
Here are some side options:
- A fresh side salad with a tangy vinaigrette.
- Cornbread or biscuits to soak up extra gravy.
- Classic southern sides like collard greens, mac and cheese, or coleslaw.
How should leftovers be stored?
- Store leftover fried chicken and gravy separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the chicken in the oven at 375°F to maintain crispiness, and warm the gravy on the stovetop or in the microwave.
- Assemble tacos just before serving for the best texture.
Can you Freeze Sausage Gravy?
Yes, you can freeze sausage gravy!
To do so, allow the gravy to cool completely first. Then, transfer it to an airtight container or freezer bag, leaving some room for expansion. Seal it tightly, label it with the date, and place it in the freezer for up to 3 months.
When you’re ready to use the gravy, thaw it in the refrigerator overnight and reheat on the stovetop, adding milk or cream if it thickens too much.
Can you Freeze Fried Chicken?
Yes, you can freeze fried chicken. I have provided instructions below for frying chicken before and after frying it.
- Freezing the chicken before frying: To store fried chicken before frying, arrange the breaded chicken in a single layer on a baking sheet and place it in the freezer until solid. Then, transfer the frozen chicken pieces to a freezer-safe bag or container, separating each piece with parchment paper to prevent sticking.
- Freezing the chicken after frying: To store fried chicken after frying, let the chicken cool completely, then store it in an airtight container in the freezer, with parchment paper between layers to maintain crispiness.
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I’d love to hear from you! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a question, comment, and/or review below, or get in touch via email.
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I hope you enjoy my fried chicken tacos recipe!! – Jenna G. 😊
More Breakfast & Brunch Recipes to Try:
- Chorizo Breakfast Tacos with Cilantro Lime Crema
- Cookies and Cream French Toast
- Veggie Egg Bites [High-Protein & Gut-Healthy]
- How to Build a Bagel Board [Easy Customizable Brunch Recipe]
- Green Protein Smoothie [Packed with Superfoods]
- Orange Poppyseed Muffins [Healthier Protein + Fiber Recipe]
Fried Chicken Tacos with Andouille Sausage Gravy.
- Total Time: 0 hours
- Yield: approximately 10 tacos 1x
Description
Fried Chicken Tacos with Andouille Sausage Gravy is a delicious southern-style brunch option, combining juicy, crispy chicken with a creamy, savory gravy. Additions such as pickled peppers and fresh chives to add heat, acidity, and freshness.
Ingredients
Fried Chicken:
- 1.25–1.5 pounds chicken tenderloins (or another boneless cut)
- 1 cup buttermilk
- 1 tablespoon Tobasco or Frank’s hot sauce (optional)
- 2 teaspoons fine sea salt, divided
- 2 teaspoons black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1/2 cup corn starch
- canola or avocado oil, for deep frying – see notes
- sea salt flakes (flaky salt), for sprinkling after frying
Andouille Sausage Gravy:
- 4 tablespoons unsalted butter
- 2 andouille sausage links (I use cajun-style), sliced then quartered
- 1/2 medium sweet onion, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne (omit for less spice)
- 1/4 cup all-purpose flour
- 2 1/2 cups half and half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- Flour tortillas (street taco or small taco-sized)
- Toppings (see the “Additional/Alternate Topping Suggestions” above for several suggestions)
Get Recipe 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: To make the fried chicken for tacos, I use a dutch oven but you can also use pots and pans, or a deep fryer if you have one. Fill the 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. You’ll want to work in batches to avoid crowding the pan! Fry the chicken, flipping with tongs every minute or so, for 5-7 minutes, or until they are golden-golden brown and have reached an internal temperature of 165°F (74°C). When you remove the chicken from the oil, place it on a wire rack-lined baking sheet and immediately sprinkle each piece 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! See the post above for suggested toppings. I also provided my quick pickled Fresno chiles recipe below. Serve family-style and let people build their tacos the way they like them! Enjoy!!!
Notes
- The total time includes at least one hour for marinating the chicken in buttermilk. For maximum flavor and juiciness, it’s best if you marinate it overnight if time permits.
- Quick pickled fresno chiles recipe (optional – you can also buy a store-bought pickled pepper, such as hot cherry peppers or jalapenos – or skip them entirely). These add a kick of spice and acidity, making for the perfect bite! Ingredients & How to Make Them: You’ll need 4 fresno (or jalapeno) peppers, half a cup each white vinegar and water, 2 teaspoons of white sugar, and 1/2 teaspoon of pickling or fine sea salt. Combine the vinegar, water, sugar, and salt in a small saucepan. Bring it to a boil, stirring until the sugar is dissolved. Thinly slice the peppers (remove seeds) and add them to a small mason jar, and pour the hot pickling liquid over them, and put the top on. After the jar cools a bit, store the peppers in the refrigerator to cool completely – overnight is best. You can add a teaspoon or so of grated or minced garlic if you wish.
- Serving the gravy: To ensure the andouille sausage gravy maintains its creamy consistency, serve it in a small crockpot or keep it heated to prevent it from seizing up. Stir it often.
- Alternate seasoning: Instead of adding just salt and pepper to the flour mixture, try adding a couple of teaspoons (or more to taste) of this KFC’s 11 Herbs and Spices copycat seasoning recipe.
- Prep Time: 1 hour 15 minutes
- Cook Time: 16
- Category: Breakfast and Brunch, Main Dishes
- Method: Stovetop
- Cuisine: Southern
This looks so amazing! Who doesn’t love fried chicken? Putting it in tacos is a fantastic idea! And your pictures are always so beautiful! Great job Jenna!
You’re the best, thank you mommy! 🖤
Looks great. though i hope there is a way to tone down the spice as I can not do spice
Hi Tiana! That’s understandable. In the recipe I mention you can omit the cayenne and hot sauce, and you certainly don’t need to add the fresno chiles as a garnish. I hope this helps! Enjoy. 🙂
Yummy recipe, I don’t make tacos 🌮 a lot at home although it’s good and easy. Love your post easy to follow the instructions.
Thank you for your kind words, Fransic! I’m glad you find my instructions easy to follow. 🙂
Yumm. I will try this recipe. Thanks!
Thanks so much, Lani! I hope you love the fried chicken tacos. 🙂
This is completely me. It looks easy and I love that fact that I can freeze it. Definitely worth trying.
Hi Monika! Thank you. I hope you decide to give my recipe a try. 🙂
This recipe looks fantastic! Definitely making this very soon!!!!
Thank you! I hope you love the recipe!!!