Cornbread-Battered KC Fried Chicken Tacos with Pico de Gallo
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When the weather turns cold, grilling might take a backseat, but that doesn’t mean bold BBQ flavors have to. These Cornbread-Battered KC Fried Chicken Tacos bring the smoky sweetness of our Kansas City BBQ Rub straight to your table, no grill required. Juicy chicken tenders are coated in a perfectly seasoned cornbread crust, fried to golden perfection, and topped with fresh pico de gallo for a burst of brightness. This recipe is all about warmth, comfort, and a little BBQ magic indoors. Whether it’s Taco Tuesday or just a cozy dinner idea, these tacos are guaranteed to impress!
Kansas City BBQ Fried Chicken Tacos with Cornbread Crunch
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Calories
577
Craving bold BBQ flavor without firing up the grill? These BBQ Fried Chicken Tacos with Cornbread Crunch bring the essence of Kansas City BBQ to your table in the most delicious way. Tender chicken is coated in a cornbread crust seasoned with our Kansas City BBQ Rub, fried to golden perfection, and tucked into warm tortillas with fresh pico de gallo. It's a perfect blend of smoky, sweet, and crispy, all in one irresistible bite. Whether you're warming up dinner on a cold night or making a show-stopping Taco Tuesday dish, these tacos deliver flavor that will have everyone coming back for seconds.
Ingredients
For the chicken
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2 pounds chicken tenders
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1 cup cornmeal
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4 tablespoons Kansas City BBQ Rub
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2 large eggs
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⅓ cup all-purpose flour
For the Pico de Gallo
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4 medium tomatoes, diced
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1 small white onion, finely chopped
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1 jalapeño, finely chopped (remove seeds and membrane for less heat)
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¼ cup fresh cilantro, finely chopped
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Juice of 1 lime
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½ teaspoon fine sea salt
For the tacos:
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8 small tortillas, warmed
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1 tablespoon Kansas City BBQ Rub
Directions
Prepare the Pico de Gallo: In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well, then let it sit for 10 minutes to allow the flavors to meld. Set aside.
Prepare the Breading: Place the flour in a shallow dish. In another dish, whisk the eggs until combined. In a third dish, mix the cornmeal with the Kansas City BBQ Rub.
Bread the Chicken: Coat each chicken tender in flour, shaking off the excess. Dip the tenders into the whisked eggs, then dredge them in the seasoned cornmeal mixture. Press lightly to ensure the coating sticks.
Cook the Chicken: Heat oil in a skillet to 350°F. Fry the chicken tenders in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on a paper towel-lined plate. Season with Kansas City BBQ Rub.
Assemble the Tacos: Place a fried chicken tender in each warm tortilla. Top with a generous scoop of the fresh pico de gallo.
Serve and Enjoy: Serve immediately for a warm and comforting indoor BBQ experience!
Recipe Note
These Cornbread-Battered KC Fried Chicken Tacos with Pico de Gallo bring bold, smoky BBQ flavors to your table, no matter the season. Whether it’s a cozy weeknight dinner or a fun Taco Tuesday treat, this recipe is sure to impress. Ready to recreate this at home? Grab your bottle ofKansas City BBQ Rub from our website and take your meals to the next level. Because when flavor matters, Revolution Barbecue has you covered. 🛒 Order now and let’s get cooking!
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (280 grams)
Calories 577,
Fat
10.9 grams,
Polyunsaturated Fat
2.2 milligrams,
Monounsaturated Fat
3.1 milligrams,
Carbs
59.1 grams,
Protein
54.9 grams,
Potassium
737 milligrams,
Fiber
3.8 grams,
Sodium
745 milligrams,
Sugar
4.9 grams,
Iron
4.7 milligrams
