• Instagram - White Circle
  • YouTube - White Circle
  • Facebook - White Circle
  • Twitter - White Circle
  • Pinterest - White Circle
  • Grant Melton

Fried Chicken Tacos

You can put anything into a taco and I'll eat it. But when you put fried chicken in a taco, I probably won't stop.

For the Fried Chicken:

1lb chicken tenders

2 cups buttermilk

A few dashes of hot sauce

Salt and pepper

1 cup flour

1 tablespoon cornstarch

½ teaspoon paprika

¼ teaspoon cayenne pepper

Canola Oil, for frying

For the Green Tomato Chow-Chow Salsa:

1 jalapeno, cut in half lengthwise

2 scallions

2 large green tomatoes, diced (about 1 ½ cups)

2 ears of corn, kernels cut from the cob (or 1 cup frozen corn, thawed)

½ teaspoon salt

2 teaspoons white vinegar

A handful of cilantro

For the Tacos:

6-inch four tortillas, for serving

Sharp cheddar cheese, shredded

Sour cream, for topping

For the chicken:

In a large bowl, toss the chicken tenders with buttermilk, a few dashes of hot sauce, 1 teaspoon salt and ½ teaspoon pepper. Let the chicken sit for 15 minutes or up to overnight.

In a shallow dish or baking pan, mix together the flour, cornstarch, ½ teaspoon salt, ½ teaspoon pepper, paprika and cayenne pepper.

To bread the chicken, remove them, one at a time, from the buttermilk brine and let some of the buttermilk drip off. Place the tender into the seasoned flour and toss around to coat. Shake off any access flour and place onto a parchment lined sheet tray until ready to fry.

Once you’re ready to fry, fill a large cast iron pan or Dutch oven with about 1 inch of canola oil. If using a tabletop fryer, fill the fryer to the “fill” line and heat to 375. Heat the oil to 375. Fry the tenders 4 at a time until golden brown, giving them a flip halfway through cooking.

For the Green Tomato Chow-Chow Salsa:

Place an oven to broil. Place the jalapeno and scallions on a sheet tray and spray with a little cooking spray. Place under the broiler and broil until both the jalapeno and scallion are charred. Remove from the broiler and let cool. Once cool, finely chop the scallion and jalapeno. For a milder salsa, remove the seeds and stems from the jalapeno.

In medium bowl, mix together green tomatoes, corn, salt and vinegar. Let the mixture sit at room temperature for an hour or overnight in the fridge. When you’re ready to serve the salsa, add the jalapeno, scallion and cilantro.

To build a taco, place one chicken tender onto a charred flour tortilla and top with some green tomato chow-chow salsa, sour cream and cheddar cheese.