Lunch: Fried Chicken Tacos

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 ea

Ingredients

1/4 c. fresh lime juice
kosher salt
4 large boneless chicken thighs with skin
1/2 lb. tomatillos
2 clove garlic
2 serrano chiles
1 small onion
3 tbsp. Cilantro leaves
1 Hass avocado
1/3 c. all-purpose flour
1/2 tsp. Freshly ground black pepper
1 pinch cayenne pepper
vegetable oil
Warm corn tortillas

Instructions

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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.

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