FRIED CHICKEN TACO RECIPE RECIPES

FRIED CHICKEN TACOS RECIPE - ANDREW ZIMMERN | FOOD & WINE

Fried Chicken Tacos Recipe - Andrew Zimmern | Food & Wine image

"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite." More Tasty Tacos

Provided by Andrew Zimmern

Total Time 35 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup fresh lime juice
Kosher salt
4 large boneless chicken thighs with skin (about 5 ounces each), pounded 1/3 inch thick
1/2 pound tomatillos—husked and quartered
2 garlic cloves, chopped
2 serrano chiles or 1 large jalapeño with seeds, chopped
1 small onion, coarsely chopped
3 tablespoons cilantro leaves
1 Hass avocado, cut into 1/2-inch dice
1/3 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
Large pinch of cayenne pepper
Vegetable oil, for frying
Warm corn tortillas, for serving

Steps:

In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
In a food processor, combine the tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne and 1/2 teaspoon of salt.
In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.
Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.

SOUTHERN FRIED CHICKEN TACOS RECIPE - TABLESPOON.COM

Southern Fried Chicken Tacos Recipe - Tablespoon.com image

Make the best Southern tacos. EVER. With crispy, spicy fried chicken tenders, gaucamole, and cheese.

Provided by Half Baked Harvest

Total Time 45 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
2 pounds boneless, skinless chicken tenders
1 1/2 teaspoons seasoned salt
2 cups self-rising flour
3 eggs
1 cup hot sauce
8 Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas, warmed
1 cup shredded sharp cheddar cheese
Fresh guacamole, for serving

Steps:

Heat oil to 350°F in a deep, heavy-bottomed pot. Do not fill the pot more than 1/2 full with oil.
Season the chicken with the seasoned salt. Add the flour to a shallow bowl or pie plate.
In a medium size bowl, beat the eggs and hot sauce together.
Dip the seasoned chicken in the egg mixture, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp and cooked through, about 6-8 minutes. Drain on a paper towel-lined cookie sheet.
Once cool enough to handle, slice the chicken into strips. Warm the tortillas and fill with chicken. Top with cheese and guacamole.

Nutrition Facts : Calories 870 , CarbohydrateContent 73 g, CholesterolContent 270 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 69 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 3610 mg, SugarContent 2 g, TransFatContent 0 g

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FRIED CHICKEN TACOS RECIPE - DELISH.COM

"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.
From delish.com
Total Time 35 minutes
Category birthday, easy chicken, feed a crowd, Summer, dinner, lunch, main dish
Cuisine American, Mexican

In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours. In a food processor, combine the tomatillos, garlic, serranos, onion, and cilantro, and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt. Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne, and 1/2 teaspoon of salt. In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain. Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.

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