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Crunchy Street Corn Chicken Tacos
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Crunchy Street Corn Chicken Tacos

5 hPour 8Nutri-Score D€€
par @summers_homemade_meals12 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chicken tenders (washed)Viandes1,2 kg
  • buttermilkProduits laitiers240 ml
  • pickle juiceÉpicerie60 ml
  • cayenne pepper (divided between marinade and dredge)Épices4 g
  • flourÉpicerie200 g
  • cornstarchÉpicerie60 g
  • saltÉpices8 g
  • black pepper (ground)Épices4 g
  • onion powderÉpices8 g
  • seasoning saltÉpices8 g
  • lemon pepperÉpices5 g
  • peanut oil (for deep frying)Épicerie1,5 litres
  • corn dip (store-bought container)Produits frais450 g
  • canned corn (drained)Épicerie600 g
  • fresh cilantro (chopped)Fruits et légumes20 g
  • garlic (minced, optional)Fruits et légumes2 morceaux
  • Vegeta seasoningÉpices6 g
  • lime (juiced)Fruits et légumes3 morceaux
  • small flour tortillasBoulangerie16 morceaux
  • guacamoleProduits frais300 g

par portion

Nutrition

521kcal

Glucides
40 g
Protéines
31 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Friteuse
  • Thermomètre de cuisine
  • Écumoire
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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