fried chicken tacos
Fried chicken tacos topped with tangy slaw, pickles, pickled onions, jalapeños + lime crema.
Ingredients
Fried Chicken
- 6 chicken breasts cut into 1" cubes, I use truLocal chicken
- 4 cups milk
- ⅔ cups white vinegar
- 2 tbsp hot sauce
- 1 lime juiced
- 5 tsp garlic powder
- 4 tsp kosher salt
- 3 tsp paprika
- 2 tsp cayenne
- 2 tsp onion powder
- 1 ½ tsp dried thyme
- 2 cups flour can sub gluten free 1-to-1 flour
Slaw
- 1 bag coleslaw mix
- 1 lime juiced
- 1 tbsp soy sauce can sub tamari
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp paprika
Crema
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp cilantro finely chopped
- ½ lime juiced + zest
- salt
Additional
- pickled jalapeños
- pickled onions
- pickles
- cilantro
- corn tortillas
- 4 - 5 cups canola oil
Instructions
Fried Chicken
- Clean chicken and cut into 1" cubes.
- In a large bowl mix together milk + vinegar and set aside for 20 minutes. You can skip this and just use buttermilk if you prefer.
- In a small bowl mix together kosher salt, garlic powder, thyme, cayenne, paprika + onion powder. Mix to combine. Add half of the mixture to the buttermilk bowl and set the other half aside.
- Add hot sauce + lime juice to the buttermilk bowl, whisk to combine. Add chicken and mix once more until chicken is well coated, cover and let marinate for a minimum of 1 hour to overnight.
- In a large pot or wok, add canola oil and heat over medium high heat. While the oil is heating, mix together your flour and remaining spice mix.
- Once oil is hot and ready (you can test this by adding a small piece of chicken to the oil), dip your wet chicken into your dry flour mix, tossing to coat and then add to hot oil.
- Cook your chicken in 3 - 4 batches. Cook your chicken for 7 - 10 minutes or until golden brown, it will vary based on the size of your pieces. Once cooked, set chicken on a paper towel lined baking sheet to drain and then set aside for assembly.
Slaw
- For slaw, mix together soy sauce, sesame oil, sugar, paprika + lime juice together in a small bowl. Pour over coleslaw mix and toss to combine.
Crema
- For crema, add sour cream, mayonnaise, cilantro, lime juice + lime zest to a small bowl and whisk to combine. If you want a thinner crema, add additional lime juice.
Assembly
- To assemble, heat up your tortillas in a pan until warm. Place fried chicken, coleslaw, crema, pickles, pickled onions, pickled jalapeños + cilantro in your warm tortilla and enjoy!