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All-American Fried Chicken Tenders Tacos ~ Serves 6
Ready in under 30 minutes

Crispy chicken tenders are wrapped up neat in soft flour tortillas with a spicy corn salsa, Monterey jack cheese, and shredded cabbage.

Ingredients
vegetable oil
2 ears corn
2 plum tomatoes
1/2 medium onion
1/2 small jalapeno pepper
1 clove garlic
2 limes, juiced
salt
1/2 bunch cilantro
1 pound boneless, skinless, chicken tenders
black pepper
1 cup flour
4 eggs
4 tablespoons milk
6 ounces grated Monterey jack cheese
1/2 small cabbage
8 small flour tortillas (more if needed)

Directions
Preheat two inches of vegetable oil over medium high heat in a deep cast iron skillet. Also, bring a medium pot of salted water to a boil.
Remove kernels from ears of corn with a serrated knife. Add corn to water and cook for three to five minutes until cooked through. Drain in a colander.
Meanwhile, slice tomatoes in half and squeeze out seeds to discard. Chop tomatoes in a small dice and add to a medium bowl. Chop onion in a small dice and add to bowl. Remove ribs and seeds from jalapeno, finely dice and add to bowl. Peel and finely mince garlic and add to bowl along with lime juice. Rinse, dry, and roughly chop cilantro and add to bowl along with drained corn. Stir and season with salt to taste. Season chicken tenders with salt and pepper.
Set up a breading station with three shallow dishes. In the first and third dishes add a cup of flour. In the second dish add the eggs with the milk and whisk until yolks and whites are fully incorporated. Working in batches of three or four, dredge a tender in flour, then egg then the third flour dish. Fry in the oil for 5-6 minutes until golden brown and cooked through. Drain on paper towels.
While chicken is cooking, grate Jack cheese and finely shred cabbage removing the core first. Heat a saute pan over medium low. Add tortillas and heat through.

To assemble, take a heated tortilla, top with a chicken tender, top with cheese, cabbage and corn salsa.
 

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