Fried Chicken Tacos

Name: Fried Chicken Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 567 grams (about each) large boneless chicken thighs with skin, pounded 1/3 inch thick; 1 pinch pinch of Large cayenne pepper; 3 Tbsps cilantro leaves; 35 servings Warm corn tortillas, for serving; 79 milliliters all-purpose flour; 2 garlic cloves, chopped; 1 Hass avocado, cut into 1/2-inch dice; 35 servings Kosher salt; 59 milliliters fresh lime juice; 1 small onion, coarsely chopped; 2 larges serrano chiles or 1 large jalapeño with seeds, chopped; 227 grams tomatillos, —husked and quartered; 35 servings Vegetable oil, for frying

Fried Chicken Tacos might be just the Southern recipe you are searching for. This recipe serves 35. One serving contains 122 calories, 4g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a dairy free diet. A mixture of lime juice, serrano chiles, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be delicious and satisfying.

Instructions

In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt.

Ingredients you will need

Lime Juice

Salt

Equipment you will use

Bowl

Add the chicken thighs and turn to coat. Refrigerate for 2 hours.

Ingredients you will need

Chicken Thighs

In a food processor, combine the tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree.

Ingredients you will need

Tomatillos

Cilantro

Garlic

Onion

Equipment you will use

Food Processor

Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.

Ingredients you will need

Lime Juice

Avocado

Salsa

Salt

Equipment you will use

Bowl

Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne and 1/2 teaspoon of salt.

Ingredients you will need

Ground Cayenne Pepper

Whole Chicken

Pepper

All Purpose Flour

Salt

Equipment you will use

Paper Towels

Bowl

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.

Ingredients you will need

Whole Chicken

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.

Ingredients you will need

Salsa Verde

Corn Tortilla

Whole Chicken

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 567grams

(about each) large boneless chicken thighs with skin, pounded 1/3 inch thick 1pinch

pinch of Large cayenne pepper 3Tbsps

cilantro leaves 35servings

Warm corn tortillas, for serving 79milliliters

all-purpose flour 2

garlic cloves, chopped 1

Hass avocado, cut into 1/2-inch dice 35servings

Kosher salt 59milliliters

fresh lime juice 1small

onion, coarsely chopped 2larges

serrano chiles or 1 large jalapeño with seeds, chopped 227grams

tomatillos, —husked and quartered 35servings

Vegetable oil, for frying

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Spatlese Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.