Cornbread-Battered KC Fried Chicken Tacos with Pico de Gallo
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
Glenn Connaughton
4
20 minutes
20 minutes
577
American
Main Dish
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
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2 pounds chicken tenders
1 cup cornmeal
4 tablespoons Kansas City BBQ Rub
2 large eggs
⅓ cup all-purpose flour
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4 medium tomatoes, diced
1 small white onion, finely chopped
1 jalapeño, finely chopped (remove seeds and membrane for less heat)
¼ cup fresh cilantro, finely chopped
Juice of 1 lime
½ teaspoon fine sea salt
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8 small tortillas, warmed
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!
