Fried Chicken Tacos with Andouille Sausage Gravy.

March 22, 2024

Fried Chicken Tacos with Andouille Sausage Gravy.

8 Comments

Share/Save:

Fried Chicken Tacos with Andouille Sausage Gravy is a delicious southern-style brunch option. The recipe combines juicy, crispy chicken with a creamy, savory gravy – a natural match!

Our favorite way to enjoy these tacos is topped with pickled peppers and fresh chives. They add heat, acidity, and freshness.

Keep reading for alternate topping suggestions and helpful tips and tricks for recipe success. 😊

Fried chicken, flour tortillas, jarred pickled fresno chilis, and andouille sausage gravy.

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!

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.

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. In a separate bowl, whisk together the flour, cornstarch, and a teaspoon 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.

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!

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.

  • FlourAll-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!

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!

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!

Fried chicken, andouille sausage gravy, sliced chives, fresno chilis, and flour tortillas for tacos.

Here are some suggestions:

  1. 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!

  2. Crispy fried onions for texture and flavor.

  3. Shredded cabbage or coleslaw for crunch and freshness.

  4. Chopped cilantro, scallions, or chives for freshness and a pop of color!

  5. Crumbled queso fresco or cotija, or shredded cheddar 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.

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. When you’re ready to use it, thaw it overnight in the refrigerator and reheat it gently on the stove, stirring occasionally until heated through!

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.
Two fried chicken tacos on a plate and tortillas, chicken, andouille sausage gravy, fresno chilis, and sliced chives around the plate.

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.

Follow me on social media to stay connected and keep up with the fun! I sometimes post different recipes my husband and I make that I don’t share here on the blog, other cooking, and lifestyle tips, and more.

Bye for now! – Jenna G.

Sign up to receive a free digital copy of my newest book!

    We respect your privacy. Unsubscribe at any time.

    MORE BRUNCH RECIPE INSPIRATION:

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Fried chicken, flour tortillas, jarred pickled fresno chilis, and andouille sausage gravy.

    Fried Chicken Tacos with Andouille Sausage Gravy.


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.7 from 3 reviews

    • Author: Jenna
    • 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

    Units Scale

    Fried Chicken:

    • 1.251.5 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)

    Instructions

    1. 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).
      Chicken tenderloins in a bowl with seasoning and a bottle of tobasco and some buttermilk on the side.
    2. 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.
      Chicken being coated in the flour mixture. 
    3. 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.
      Breaded chicken being dipped in hot frying oil.
    4. 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.
      Completed andouille sausage gravy seasoned with salt and pepper.
    5. Warm the tortillas (optional): If you prefer warmed tortillas, heat them on an electric griddle, in a pan, or in the microwave.
      Tortillas for fried chicken tacos warming on an electric skillet.
    6. 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!!!
      Fried chicken, flour tortillas, jarred pickled fresno chilis, and andouille sausage gravy.

    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
    Recipe Card powered byTasty Recipes
    Share/Save:
    Favorite Things List - Kitchen & Cooking Essentials, Coffee & Espresso, Vitamins & Supplements, Grocery & Gourmet Delivery, Beauty Products...and more!


    8 thoughts on “Fried Chicken Tacos with Andouille Sausage Gravy.”

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star