Buffalo chicken is one of my favorite flavor combos and I get a craving for it on the regular. These buffalo chicken tacos with crispy chicken, a carrot celery slaw with ranch, blue cheese, and homemade buffalo sauce are going to blow your mind. They are so full of flavor and are also super simple to make. You are going to love switching up taco night with your favorite buffalo chicken flavors! This recipe for buffalo chicken tacos is one that your whole family is going to enjoy any night of the week.
Whether or not you are serving these tacos up for a crowd or simply just making a batch for yourself, you are going to love the flavor explosion and variety of textures these tacos have to offer. Crispy air fried chicken gets tossed with a homemade buffalo sauce and then stuffed into a charred tortilla that gets topped with extra sauce, ranch dressing, blue cheese crumbles, and a crunchy and fresh carrot and celery slaw. I am telling you that these tacos are going to make you so happy!
About the chicken:
I used chicken tenders and cut them into nugget sized pieces and then coat them in flour, egg, and panko before popping into the air fryer to create the ultimate crispy chicken. You can also use chicken breast or thigh pieces here and instead of the air fryer you can also bake the chicken or fry in a pan if desired. The other even easier option is to cook up some of your favorite frozen chicken nuggets instead!
About the Slaw:
The slaw is made up of julienned carrots, celery, and thin cut onion slices that are dressed in a combo of ranch, vinegar, salt, and pepper and it just makes for a fresh and crunchy topping that compliments that crunchy chicken so well. You can alternatively use a store bought slaw or even just pre-chopped matchstick carrots.
About the Sauce:
The homemade buffalo sauce is made from hot sauce, Worcestershire, lemon juice and butter and is just simmered together until butter has melted. You can also do this in a microwave. Alternatively you can just buy your favorite buffalo sauce!
About the Tortillas:
Feel free to use corn or flour tortillas.
For the Cheese:
I used blue cheese crumbles here, but you can easily omit or swap for a different cheese.
I am so excited for you to give this recipe a try for yourself!
Buffalo Chicken Tacos
Ingredients:
1 Lb. Chicken Tenders
2 Eggs
3 Cups Panko Bread Crumbs
1/2 Cup All Purpose Flour
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1/2 Cup Hot Sauce
2 Tbsp. Butter
1 Tbsp. Worcestershire Sauce
1 Tsp. Lemon Juice
Tortillas
Cilantro for Topping
Blue Cheese Crumbles for Topping
Nonstick avocado oil spray
For the Slaw-
1 Large Carrot, julienned or grated
2 Celery Stalks, julienned or grated
1/4 Cup Thinly Sliced Red Onion
3 Tbsp. Ranch Dressing
2 Tbsp. White Vinegar
1/2 Tsp. Kosher Salt
1/2 Tsp. Black. Pepper
Directions:
In 3 separate bowls add flour, eggs, and panko bread crumbs and give the eggs a good whisk.
Season the panko and flour with salt and pepper evenly.
Cut chicken tenders into bite size pieces and then dredge in flour, then into the eggs, and then into the panko coating evenly each time.
Spray the bite size coated chicken with nonstick spray and then place into the air fryer for 12 minutes, flipping once. Alternatively you can bake in a 375 degree oven for 20-25 minutes.
While chicken cooks make the slaw by combining carrots, celery, onion, ranch, vinegar, salt, and pepper into a large bowl and toss to combine. Place in the refrigerator until ready to serve.
Make buffalo sauce by combining hot sauce, Worcestershire sauce, butter, and lemon juice and microwave for 30-45 seconds until butter has melted and stir to combine. Alternatively you can melt in a saucepan.
Char tortillas over an open flame and set aside.
Toss the chicken pieces with half of the buffalo sauce.
Add coated chicken with tortillas and then top with slaw, crumbled blue cheese, and chopped cilantro. Serve immediately.
Add extra buffalo sauce and ranch dressing on top if desired.
Buffalo Chicken Tacos
Who wants one? I mean how good do these tacos look y’all? This recipe is a must make! Enjoy.
