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Blt Tacos: Your Two Favorite Foods in One Happy Place
Serves 4
Steps
- Slice chicken breast into thin strips, and place them in a freezer bag. Cover chicken with buttermilk, seal the bag, and chill in the fridge overnight (or at least 1 hour).
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with parchment paper and lay bacon flat. Baste bacon with maple syrup and bake, turning halfway through, for 25 to 30 minutes. Set aside.
- Crumble bacon into small bits, and toss with tomatoes, red onions lettuce, and lime juice. Season with a pinch of salt and set aside. Stir together mayo, lime juice, and chili powder. Chill mayo in the fridge until the tacos are ready.
- Heat 3-inches of canola oil in a deep Dutch oven to 350 degrees F.
- Combine flour, spices, salt and pepper in a bowl. Working in batches, dredge the chicken with flour, coating it entirely, and fry for 5 to 6 minutes, until crunchy and golden brown. Carry on frying the remaining chicken tenders.
- Build the tacos with a heaped spoonful of mayo, a chicken tender, and a handful of the BLT fixings.
Originally published at Foodandwine.com. Reproduced for personal collection.
