southern fried chicken tacos
- Pam Bradford
- Jul 15, 2020
- 2 min read
with home made garlic sauce
This taco is our current favourite, and it gets bonus points because the leftover chicken gives us a break from the all too frequent universal call of the wild teenager "I'm hungry... there's nothing to eat... "
Sooo... the quantity of this chicken recipe will feed 4 very hungry, very big eaters... or if your family looks like mine, it will feed 2 adults and 3 kids with leftovers for a day or so.
One more tip... Aldi sell pre-packaged chicken thigh fillets in 1-1.2kg weights.
Serves 4 (or more)
Ingredients
chicken
1.2kgs chicken thigh fillets
600ml carton buttermilk
2 cups plain flour
2 tbs smoky paprika
2 tbs oregano
2 tbs ground coriander
2 tbs ground cumin
2 tbs garlic powder
2 tsp chinese 5 spice
2 tsp tumeric
1 tbs cayenne pepper
4 tsp salt
garlic sauce
1/2 cup whole egg mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
3 garlic cloves, crushed
2 spring onions finely sliced
1 tbs Worcestershire sauce
2 tbs dried dill tips
1 tbs apple cider vinegar
Season to taste
I found this garlic sauce on Jo Eats and it is seriously good stuff, we can't get enough of it. The measurements have evolved over time to our taste, and I use dried dill because: cheap. One of these days I'll use fresh dill and I'm sure it will be even more amazing.
fillings
Fresh chilli
Fresh coriander
Method
chicken
Slice each chicken thigh into 3 strips (or 4 if they're large thighs). In this instance, size is important when you get to frying the chicken. If the pieces are too big, they'll brown before the chicken is cooked through. If they're too small the chicken will be overcooked by the time it's golden brown.
Transfer into a large bowl and pour over just enough buttermilk to cover the chicken, reserving 1/3 cup for the garlic sauce. Mix it through ensuring the buttermilk is well distributed through the chicken. Refrigerate overnight - this process ensures the chicken is juicy, so don't skip it.
Mix the spices into the flour.
Shake excess buttermilk off the chicken then toss it through the flour mixture, 6 or so at a time.
Heat enough oil in a large frying pan to come up the sides around 2cm. Fry in batches until golden brown and cooked through, then drain on a wire rack. We use a meat thermometor and when the fattest piece is 165°f it's good to go.
garlic sauce
Combine all ingredients and refrigerate until required. You can make this ahead, and it will last as long as the used by date on the buttermilk or sour cream.
Assemble
Smear some garlic sauce or jar apple sauce across a corn or flour tortilla
Add 1-2 pieces of chicken
Top with fillings of choice
Drizzle a little more garlic sauce
Throw some coriander on top
Add a little squeeze of lime
If you like more spice, sprinkle with sliced chillies
Sometimes we'll have bbq slaw instead of cabbage, or tinned pineapple pieces fried in a drop of oil until caramalised.
Enjoy!
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