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Get Your Taco Tuesday on with Crispy Fried Chicken
Steps
- 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.
Originally published at Foodandwine.com. Reproduced for personal collection.
