Spicy Buffalo Chicken Tacos

Spicy Buffalo Chicken Tacos


Serves: 5

  • ample vegetable or canola oil for deep frying
  • 1/4 cupbutter
  • 1/4 cuphot sauce
  • 1 dashgarlic powder
  • 1/2 cupall-purpose flour
  • 1/4 teaspoonpaprika
  • 1/4 teaspooncayenne pepper
  • 1/4 teaspoonkosher salt
  • 10-12boneless, skinless, chicken tenders
  • 5 largecorn tortillas
  • 1 cupcrumbled blue cheese
  • 1 cupshredded iceberg lettuce
  • 10cherry tomatoes, cut in half
  • 10 slicescooked bacon, not too crunchy
  • 1/2 cupsour cream
  • 2 tablespoonshot sauce (for topping)

Preparation method

Prep: 30 mins     | Cook: 12 mins | Extra time: 1 hour, chilling

  1. Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover the chicken entirely, and inch or so deep.
  2. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and the mixture is blended. Remove from heat and reserve.
  3. In a small bowl, mix together the flour, paprika, cayenne pepper and salt. Place the chicken wings in a large nonporous glass bow and sprinkle flour mixture over them. Toss to coat evenly. Cover the dish or bowl and refrigerate for 60-90 minutes.
  4. Fry the coated chicken in hot oil for 6-8 minutes, or until golden brown. Place on paper towels to drain. Place the chicken in a bowl and cover with the hot sauce mixture. Stir until coated and set aside.
  5. Using the same oil, cook each tortilla until crisp folding into a taco shell as you cook. Place two chicken tenders in each taco shell and top; blue cheese, bacon, lettuce and tomatoes. Mix the hot sauce with the sour cream and put a dollop on each taco
  6. garnish with guacamole and/or diced onion.