Southern Fried Chicken Tacos With Bacon Gravy: A Culinary Collision

I remember the first time I truly understood the power of comfort food. It was a blustery autumn evening, and my grandmother, bless her heart, had whipped up a feast of crispy fried chicken, creamy mashed potatoes, and a bacon gravy so rich it could cure any ailment. The warmth that spread through me wasn’t just from the food; it was the love baked into every bite. That feeling is what I aim to recreate with every dish I make, and these Southern Fried Chicken Tacos with Bacon Gravy are no exception. It’s a playful yet comforting dish, taking familiar flavors and presenting them in a new, exciting way.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 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

Equipment Needed

• Medium-sized bowl
• Barbecue grill or grill pan
• Small bowl
• Large sauté pan
• Paper towel lined plate
• Cast iron skillet or large sauté pan
• Large zip lock bag
• Wire rack

Instructions

1. Marinating the Chicken: In a medium-sized bowl, create the marinade by combining the buttermilk and chipotle peppers in adobo. Mix thoroughly to ensure the flavors meld. Add 1/4 teaspoon of kosher salt. Place the chicken tenders into the marinade, ensuring they are fully submerged. Refrigerate for 30 minutes to allow the flavors to penetrate. For a spicier chicken, you can extend the marinating time up to 2 hours.

2. Preparing the Roasted Corn Salsa: Preheat a barbecue grill or grill pan to medium heat. Lightly coat the grill with non-stick cooking spray. Grill the ear of corn on all sides, rotating occasionally, until it’s slightly charred but cooked through, about 5-7 minutes. Remove the corn from the grill and carefully cut the kernels off. In a small bowl, combine the charred corn kernels, chopped cherry tomatoes, chopped avocado, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Gently mix the ingredients to avoid mashing the avocado and set the salsa aside.

3. Crafting the Bacon Gravy: Heat a large sauté pan to medium heat. Add the bacon and cook until browned and crispy on both sides. This should take approximately 6-8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into ½ inch pieces and set aside. Remove all but 1 tablespoon of bacon grease from the sauté pan and maintain medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring constantly to create a roux. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Cook until the gravy thickens, but not excessively, about 3-4 minutes. Add the 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and the crisp bacon to the gravy. Mix well and turn off the heat, keeping the gravy warm.

4. Frying the Chicken: Heat a cast iron skillet or large sauté pan to medium heat. Add 1 cup of canola oil. Remove the chicken tenders from the marinade and let the excess drip off. Discard the leftover marinade. In a large zip lock bag, combine the flour and taco seasoning. Add the chicken tenders to the flour mixture, seal the bag, and shake until the chicken is completely coated. Remove the coated tenders and place them on a wire rack for 10 minutes to allow the coating to set. Heat the canola oil in the frying pan to medium-high heat. To test the oil’s readiness, sprinkle a few pinches of flour into the oil; it should sizzle immediately. Carefully add the chicken tenders to the hot oil. Cook for approximately 2-3 minutes on each side, or until they are light golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil. Lightly season with kosher salt.

5. Warming the Tortillas: Heat a sauté pan to medium heat and spread a thin layer of canola oil around the pan. Place one tortilla at a time in the pan and heat for about 30 seconds on each side, or until it has a little color. This will make the tortillas more pliable and enhance their flavor. Set aside and keep warm, preferably wrapped in a clean kitchen towel to prevent them from drying out.

6. Heating the Mashed Potatoes: Heat the mashed potatoes according to the directions on the package. Keep them warm until ready to assemble the tacos.

7. Assembling the Tacos: To assemble the tacos, spread a generous helping of mashed potatoes on top of each warm tortilla. Place one fried chicken tender on top of the potatoes. Drizzle the bacon gravy over the chicken. Top with the roasted corn salsa. Serve immediately and enjoy!

Expert Tips & Tricks

• Spice it up: For an extra kick, add a pinch of cayenne pepper to the flour mixture for the fried chicken. You can also use a spicier taco seasoning.
• Chicken size matters: If your chicken tenders are larger than normal, cut them in half lengthwise. The chicken should be just a little fatter than your index finger.
• Make-ahead gravy: The bacon gravy can be made a day in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
• Crispy chicken: For extra crispy chicken, double-dredge the tenders in the flour mixture.
• Tortilla warming: Warming the tortillas in a dry skillet or over an open flame (carefully!) adds a smoky flavor.

Serving & Storage Suggestions

Serve these tacos immediately after assembly for the best flavor and texture. The warmth of the mashed potatoes and gravy complements the crispy chicken and cool salsa perfectly.

• Leftovers: Store leftover components separately in airtight containers in the refrigerator. The chicken will stay good for up to 3 days, the salsa for 2 days, and the gravy for 3 days.
• Reheating: Reheat the chicken in an oven or air fryer to maintain its crispness. Reheat the gravy gently on the stovetop, adding a splash of milk if needed to thin it out. Microwave the mashed potatoes until warmed through.
• Freezing: While freezing is not recommended for the assembled tacos, you can freeze the cooked chicken and gravy separately for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1012 kcal	N/A
Total Fat	84g	129%
Saturated Fat	11g	54%
Cholesterol	58mg	19%
Sodium	629mg	26%
Total Carbohydrate	44g	14%
Dietary Fiber	5g	18%
Sugars	11g	N/A
Protein	24g	47%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-free: Use gluten-free flour for dredging the chicken and thickening the gravy. Ensure the taco seasoning is also gluten-free.
• Spicy: Add more chipotle peppers or a dash of hot sauce to the buttermilk marinade for an extra kick.
• Vegetarian: Substitute the chicken tenders with crispy fried tofu or black beans seasoned with taco spices.
• Healthier gravy: Use skim milk and reduce the amount of bacon grease to make a lighter gravy.
• Alternative tortillas: Try using flour tortillas instead of corn tortillas for a softer texture.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken tenders?
A: Yes, you can, but cut the chicken breasts into strips of similar size to chicken tenders for even cooking. Adjust the cooking time accordingly.

Q: What if I don’t have chipotle peppers in adobo sauce?
A: You can substitute with chipotle powder or smoked paprika for a smoky flavor. Add a pinch of cayenne pepper for heat.

Q: Can I grill the chicken instead of frying it?
A: While it will change the texture, you can grill the chicken for a healthier option. Ensure it reaches an internal temperature of 165°F (74°C).

Q: Can I make the mashed potatoes from scratch?
A: Absolutely! Feel free to use your favorite mashed potato recipe instead of store-bought.

Q: How do I prevent the tortillas from breaking when assembling the tacos?
A: Make sure to warm the tortillas properly, which makes them more pliable. Don’t overfill the tacos to avoid tearing.

Final Thoughts

These Southern Fried Chicken Tacos with Bacon Gravy are a true celebration of comfort food with a fun, modern twist. Don’t be afraid to experiment with the flavors and make it your own. Whether you’re cooking for a casual weeknight dinner or a weekend gathering, these tacos are sure to impress. I encourage you to try this recipe, share it with your loved ones, and let me know what you think. Consider pairing it with a refreshing Mexican beer or a classic margarita for the ultimate taco night experience.