Fried Chicken Tacos

 I’ve had my share of chicken tacos in the past few years. We try all different varieties. This one really surprised me though! The recipe really was too easy.  And I saw that the recipe was by Andrew Zimmern! I’ve never tried anything of his, but I can tell he knows what he’s doing. This taco recipe doesn’t even have cheese on it, but the avocado gave a great texture, and the tomatillos brought a great flavor. Try these and you will see for yourself! Simple can be delicious!

Greg used chicken thighs (which the recipe called for), and used boneless skinless chicken breasts for me. Both were really good, and either would work in this recipe. The thighs are recommended though, I’m just weird about them for some reason. Make sure they’re trimmed well! Also give yourself time to marinate the chicken (for at least two hours). Enjoy!

Here’s what you do:

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 purée. 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.

Here’s the link to the original recipe from Andrew Zimmern on Food & Wine’s website.

Recipe from Food & Wine Annual Cookbook 2012, p 116

Fried Chicken Tacos

2014-12-14 23:42:56

Serves 4

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1/4 cup fresh lime juice

Kosher salt

4 large boneless chicken thighs with skin (about 5 ounces each), pounded 1/3 inch thick

1/2 lb. tomatillos—husked & quartered

2 garlic cloves, chopped

2 serrano chiles or 1 large jalapeño with seeds, chopped

1 small onion, coarsely chopped

3 Tbsp. cilantro leaves

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

1/3 cup all-purpose flour

1/2 tsp. freshly ground black pepper

Large pinch of cayenne pepper

Vegetable oil, for frying

Warm corn tortillas, for serving

Instructions

1. 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.
2. 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.
3. Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne and 1/2 teaspoon of salt.
4. 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.
5. Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.

Adapted from Food & Wine, Contributed by Andrew Zimmern

Adapted from Food & Wine, Contributed by Andrew Zimmern

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