THE BEST FRIED CHICKEN TACOS I’VE EVER MADE! | SAM THE COOKING GUY



We’ve made all sorts of chicken tacos and yet somehow never FRIED CHICKEN TACOS. The day has come my friends, these may be the best chicken tacos we’ve ever made!
P.S. Did I mention the homemade buttermilk gravy?? 🤤

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00:00 Intro
1:03 Making Brine
1:37 Cutting & Brining Chicken
2:08 Making a Slaw
2:51 Making Gravy
4:22 Building Dredge
4:57 Breading Chicken
5:45 Deep Frying Chicken
6:32 Prepping Tortilla
7:02 Building
7:50 First Bite
8:19 Outro

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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

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35 Comments

  1. Looks delicious, but lets call it what it is….a kentucky fried gringo wrap…… or bastardized tourist taco

    Maybe if you added a a bit of extra cholula on top, and some finely diced onion and cilantro at the end we could turn a blind eye and say taco. But without that stuff….its just a round gringo sandwich….but a fkn incredibly tasty one. 😂

  2. I have made over $800.000K using the trending copy paste trading. The economy is bad yea but you can still remain very clear afloat if you know where to look

  3. Hey Sam. I'm down with a bit of a cold and sore throat right now, but your videos never fail to brighten up my sick days… even if I'm staying off fried foods at the moment. Long time sub for the past 3(I think?) years… could you maybe make an udon noodle soup with some beef or pork or chicken that I could drink/eat up to make me feel better? Cheerios! Later!

  4. Would anybody tell me what that black cutting board is and the circular one he has in his previous videos? It sounds like it's a different material than wood, and as a chef myself, I can't imagine how it isn't destroying that knife

  5. I love the tip adding the dredge liquid to the flour, never heard that before! Love your content, keep it up! What is that black surface that your working on. I see you cut on it and I wonder how your knives stand up to it! Thanks again! Love your channel.

  6. Also, I have a very open minded (tasted?) toddler, 18 months, and I like to keep things exciting and give her a ton of taste opportunity. What recommendations do you have for “fun and exciting” food experiments for little ones to help keep them open to new things later in life?

  7. So I’m a basic bitch with a limited palate. I try things many times before writing them off, but I can’t get down with Mayo. Of any type. What recommendations do you have for a Mayo hating bitch like me?

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