Fried Chicken Tacos
This is a really good recipe for Fried Chicken Tacos. A simple, yet delicious new way to get your taco fix on Taco Tuesday! A tasty twist for your next fiesta. Serve with Arroz Con Pollo and Schmaltz-Refried Pinto Beans.
- Author: Food & Wine
- Prep Time: 120
- Cook Time: 7
- Total Time: 127
- 1/4 cup fresh lime juice
- Kosher salt
- 4 large (about 5 ounces each) boneless chicken thighs with skin, pounded 1/3 inch thick
- 1/2 pound tomatillos, husked and quartered
- 2 clove garlic, chopped
- 2 serrano chiles, or 1 large jalapeno, with seeds, chopped
- 1 small onion, coarsely chopped
- 3 tablespoon(s) cilantro leaves
- 1 Hass avocado, cut into 1/2-inch dice
- 1/3 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- Vegetable oil, for frying
- Warm corn tortillas, for serving
- 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.
Notes
- Delicious Fried Chicken Tacos!