Crispy Chicken Tacos

What could possibly make tacos better? FRIED CHICKEN!

I'm trying to be good and get my posts for the week scheduled before the week starts. I'm almost there but I've been doing a lot of crocheting and watching Youtube instead. I got super behind on all my subs while doing college (I'm still watching September videos - eesh). This lovely recipe is genius. It's not a super involved recipe. Really you just marinade and fry the chicken and you're good to go. And really...tacos with fried chicken?! YES!!! That's just the best idea ever! We kept ours really simple and they tasted wonderful, but you can absolutely add whatever toppings you want. You could make them spicy with hot sauce or add cayenne to the marinade. It's whatever you want!

What you need:

For the marinade:

• 1 1/2 cups buttermilk 
• 1 Tbsp. cloves minced garlic
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 1 1/2 lb. boneless skinless chicken tenderloins
  

For the batter:

• 3 cups all purpose flour
• 3 1/2 tsp. salt
• 2 tsp. black pepper
• 2 tsp. garlic powder
• 1 tsp. onion powder
• Oil for cooking
  

For the toppings:

• Street taco tortillas
• Shredded lettuce
• Diced tomatoes
• Avocado dressing
  

Directions:

1. For the marinade: add all ingredients to a bag and mix well. Refrigerate for about 4 hours.
2. For the batter: Heat enough oil to cover 1/2-inch of a deep skillet over medium-high heat.
3. In a bowl, whisk together flour, salt, pepper, garlic powder, and onion powder.
4. Remove chicken from marinade and dredge in flour.
5. Cook in oil for about 5 minutes or until browned on all sides and cooked through.
6. Let drain on a paper towel-lined plate. Slice, if desired, for serving.
7. Load tortillas with chicken, lettuce, and tomatoes. Drizzle with avocado dressing.
   

Recipe from Chef in Training

I love easy recipes and this Sheet Pan Salsa Verde Chicken Fajitas recipe is so simple to throw together and bake. I'll be honest, I don't think I've ever grilled chicken for tacos, but that also sounds absolutely incredible and I think Dinner at the Zoo's Easy Chicken Tacos are about to be so lit for that very reason.

Crispy Chicken Tacos

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the marinade:

• 1 1/2 cups buttermilk
• 1 Tbsp. cloves minced garlic
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 1 1/2 lb. boneless skinless chicken tenderloins

For the batter:

• 3 cups all purpose flour
• 3 1/2 tsp. salt
• 2 tsp. black pepper
• 2 tsp. garlic powder
• 1 tsp. onion powder
• Oil for cooking

For the toppings:

• Street taco tortillas
• Shredded lettuce
• Diced tomatoes
• Avocado dressing

Instructions

1. For the marinade: add all ingredients to a bag and mix well. Refrigerate for about 4 hours.
2. For the batter: Heat enough oil to cover 1/2-inch of a deep skillet over medium-high heat.
3. In a bowl, whisk together flour, salt, pepper, garlic powder, and onion powder.
4. Remove chicken from marinade and dredge in flour.
5. Cook in oil for about 5 minutes or until browned on all sides and cooked through.
6. Let drain on a paper towel-lined plate. Slice, if desired, for serving.
7. Load tortillas with chicken, lettuce, and tomatoes. Drizzle with avocado dressing.

Notes:

Recipe from Chef in Training

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