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Crunchy Street Corn Chicken Tacos
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Crunchy Street Corn Chicken Tacos

5 hPara 8Nutri-Score D€€
de @summers_homemade_meals12 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • chicken tenders (washed)Carne1,2 kg
  • buttermilkLácteos240 ml
  • pickle juiceDespensa60 ml
  • cayenne pepper (divided between marinade and dredge)Especias4 g
  • flourDespensa200 g
  • cornstarchDespensa60 g
  • saltEspecias8 g
  • black pepper (ground)Especias4 g
  • onion powderEspecias8 g
  • seasoning saltEspecias8 g
  • lemon pepperEspecias5 g
  • peanut oil (for deep frying)Despensa1,5 litros
  • corn dip (store-bought container)Fresco450 g
  • canned corn (drained)Despensa600 g
  • fresh cilantro (chopped)Frutas y verduras20 g
  • garlic (minced, optional)Frutas y verduras2 piezas
  • Vegeta seasoningEspecias6 g
  • lime (juiced)Frutas y verduras3 piezas
  • small flour tortillasPanadería16 piezas
  • guacamoleFresco300 g

por ración

Nutrición

521kcal

Carbohidratos
40 g
Proteínas
31 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Freidora
  • Termómetro de cocina
  • Espumadera
  • Pinzas de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • Wash the chicken tenders and place them in a bowl.
    • Add the buttermilk, pickle juice and a pinch of cayenne pepper and mix to coat.
    • Cover and marinate in the refrigerator.
    Paso 1

  2. Make the dredge

    • Combine the flour, cornstarch, salt, pepper, onion powder, seasoning salt, lemon pepper and cayenne in a bowl.
    • Whisk until evenly blended.
    Paso 2

  3. Coat the chicken

    • Take the tenders out of the marinade and press them into the dredge.
    • Coat each tender well on all sides, shaking off the excess.
    Paso 3

  4. Deep fry the chicken

    • Heat the peanut oil to 325 °F (165 °C) in a deep fryer.
    • Fry the tenders in batches, keeping the heat steady so the crust doesn't burn before the inside is cooked.
    • Drain on a rack or paper towels.
    Paso 4

  5. Mix the street corn dip

    • Combine the corn dip, drained corn, chopped cilantro, garlic, Vegeta seasoning and plenty of fresh lime juice in a bowl.
    • Stir well and adjust the seasoning to taste.
    Paso 5

  6. Assemble the tacos

    • Spread guacamole over a small flour tortilla.
    • Add the crispy chicken and a generous scoop of the street corn dip.
    • Fold and serve immediately.
    Paso 6
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