Mexican Lime Fried Chicken Tacos

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Mexican Lime Fried Chicken Tacos

Source of Recipe
From "Fried Chicken" by Jessica Lang

Recipe Introduction
"Packed with spices and lime, this chicken is the next best thing to crossing the border for a meal. Each crispy piece screams to become the coveted perfect taco. The batter fries up to be lusciously dark and crunchy. A burst of heat from fresh jalape�os, zip from cilantro, and sweetness from honey add the perfect finish."
List of Ingredients

◦ � cup freshly squeezed lime juice
◦ 1 tablespoon honey
◦ 2 chipotle peppers in adobo sauce, chopped
◦ 3 green onions, green and white parts, sliced
◦ 1 tablespoon ancho chile powder
◦ 1 tablespoon plus � teaspoon salt
◦ 1 � pounds chicken tenders (about 12 tenders)
◦ Peanut oil, for frying
◦ 4 cups all-purpose flour
◦ 2 teaspoons ground cumin
◦ 2 teaspoons ground coriander
◦ 1 (5-ounce) can evaporated milk
◦ 1 egg
◦ 1 tablespoon adobo sauce
◦ � teaspoon ground white pepper
◦ � teaspoon dried oregano
◦ 12 (6-inch) corn tortillas
◦ Shredded purple cabbage, for serving
◦ Crumbled cotija, for serving
◦ Lime wedges, for serving
◦ Sour cream, for serving
◦ Salsa, for serving
◦ Hot sauce, such as Tabasco, for serving
Recipe
To make the marinade, in a bowl, whisk together the lime juice, honey, chipotle peppers, green onions, 2 teaspoons of the chile powder, and � teaspoon of the salt. Place the chicken in a large zip-top bag, pour the marinade over it, seal the bag, rub to coat the chicken, and refrigerate for 3 hours. Remove the chicken from the marinade and discard the marinade.

In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 350� F. Set a wire rack over a rimmed baking sheet.

In a shallow bowl, whisk together 1 cup of the flour, 1 teaspoon of the cumin, 1 teaspoon of the coriander, the remaining 1 teaspoon of chile powder, and 2 teaspoons of the salt. In a second bowl, whisk together the evaporated milk, egg, and adobo sauce, and in a third bowl, the remaining 3 cups of flour, 1 teaspoon of salt, 1 teaspoon of cumin, and the white pepper and oregano. Dredge each chicken tender in the first flour mixture, dip in the evaporated milk mixture, and dredge in the second flour mixture. Depending on the size of your fryer, you may need to fry in two batches. Once all of the tenders have been coated, carefully place them in the hot oil. Fry for 5 to 7 minutes, or until golden brown and juices run clear. Maintain a frying temperature of 330� F to 340� F at all times. Drain the chicken on the wire rack.

Place one tender on each corn tortilla and top with cabbage and cotija. Serve with lime wedges, sour cream, salsa, and hot sauce.

Serves 6

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