Fried Chicken Tacos — Spanish Gardens

Comfort food at its finest. Southern-style fried chicken meets Mexican-style street taco.

Ingredients:

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon salt (or to taste)
1 tablespoon seasoned pepper
1/4 cup milk
2 cups canola oil (or enough for pan-frying)
2 hatch chiles (one fire-roasted, one raw, chopped)
1/4 cup mayo
1/4 cup crema
3 teaspoons fresh lime juice
1/2 teaspoon salt
tri-colored sweet peppers
Spanish Gardens Taco Sauce (Regular or Extra Hot, to taste)
butter lettuce, julienned

Instructions:

Heat oil in a shallow pan to 350°.

In a shallow dish, combine flour, salt, and seasoned pepper. Mix with a fork until well blended. In a separate shallow dish, mix the eggs with the milk. Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture. Fry until golden brown, about 5 - 7 minutes per tender, flipping halfway through. Can cook in batches.

If you have a gas stovetop, char a whole hatch chile, then place in a bowl and wrap with saran wrap for 10 minutes. (If you don’t have a gas range, you can grill or roast the chile until soft and blackened, then wrap in saran wrap.) Rub the blackened skin off the chile and toss it into a blender with the raw hatch chile. (If your chiles are especially spicy, you can remove the seeds.) Add mayo, crema, lime juice, and salt then blend until smooth. Taste and season with more salt if needed.

Add butter lettuce and fried chicken to a soft flour tortilla. Top with thinly sliced sweet peppers, hatch chile aioli, and Spanish Gardens Taco Sauce (the more the better). Enjoy!