Crispy Fried Chicken Tacos

By lorik

Ingredients

• Chicken:
• 2 pounds chicken breasts
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon ancho chili powder
• 1/4 teaspoon cayenne
• 1/4 teaspoons garlic powder
• 2 eggs, beaten
• Canola oil, for frying
• Pico de Gallo:
• 1 1/2 cups Roma (plum) tomatoes, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, finely chopped
• 1 jalapeno, finely diced
• 1 tablespoon fresh squeezed lime juice
• 1/2 teaspoon kosher salt
• Whipped Avocado:
• 2 avocados, peeled & pitted
• 1/4 cup lime juice
• 1/4 cup red onion, finely diced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• To serve:
• 10 - 12 corn tortillas
• 1/2 cup sour cream
• 1 - 2 sliced jalapeños
• 1 - 2 finely sliced radishes
• Fresh cilantro and lime, to serve

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

First, prepare the pico. Combine the diced tomatoes, red onion, and cilantro in a bowl. Toss together with the lime juice, sea salt, and pepper, and set aside.

Next, prepare the whipped avocado. Combine all of the avocado ingredients in a food processor, and pulse until smooth.

Slice the chicken into long 1/2-inch thick tenders. Prepare 3 bowls, one with the flour, one with the breadcrumbs, salt chili powder, cayenne and garlic powder, and one with the beaten eggs. Dredge the chicken in the flour, then the egg wash, and lastly the breadcrumb mixture, making sure that all sides are well coated. Transfer to a rack while the oil is heating. Heat 3 inches of canola oil to 350 degrees in a high-sided Dutch oven. Working in batches, fry for 6 - 8 minutes, until golden brown and cooked through.

Serve the tacos with prepared salsa, avocado whip, sour cream, and sliced jalapeños and radishes.