Firecracker Fried Chicken Tacos

Allergens

Milk, Eggs, Wheat

Ingredients

• 8 boneless, skinless chicken tenders 2 cups all
• purpose flour 2 cups panko breadcrumbs 2 tsp paprika 1 tsp cayenne pepper 1 tsp garlic powder 1 tsp onion powder 1 tbsp salt 1 tbsp black pepper 2 cups buttermilk 3 large eggs Canola oil, for frying 8 corn tortillas, warmed 2 cups shredded iceberg lettuce 1 cup diced tomatoes 1 avocado, sliced 1 cup crumbled queso fresco Firecracker sauce (recipe below)

Instructions

1. In a shallow dish, whisk together the buttermilk and eggs.
2. In another shallow dish, combine flour, panko breadcrumbs, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
3. Dip each chicken tender in buttermilk mixture, then dredge in the seasoned flour mixture to coat completely.
4. Heat about 2 inches of canola oil in a deep frying pan or Dutch oven until it reaches 350°F (175°C). Carefully lower each coated chicken tender into the hot oil and fry for 3 4 minutes per side, or until golden brown and cooked through.
5. Remove the chicken from the oil and drain on a paper towel lined plate.
6. Assemble tacos by placing fried chicken on warmed tortillas, then topping with lettuce, tomatoes, avocado slices, queso fresco, and drizzling with Firecracker sauce. Serve immediately.

Chef’s Insight

To achieve that perfect crispy crust, be sure to pat the chicken dry before coating and frying.

Notes

Don't forget to serve these tacos with a side of ice-cold beers or your favorite cocktail!