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:
- 1.25-1.5 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)
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
