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Crunchy Street Corn Chicken Tacos
Hoofdgerecht

Crunchy Street Corn Chicken Tacos

5 uVoor 8Nutri-Score D€€
van @summers_homemade_meals12 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • chicken tenders (washed)Vlees1,2 kg
  • buttermilkZuivel240 ml
  • pickle juiceVoorraadkast60 ml
  • cayenne pepper (divided between marinade and dredge)Kruiden en specerijen4 g
  • flourVoorraadkast200 g
  • cornstarchVoorraadkast60 g
  • saltKruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen4 g
  • onion powderKruiden en specerijen8 g
  • seasoning saltKruiden en specerijen8 g
  • lemon pepperKruiden en specerijen5 g
  • peanut oil (for deep frying)Voorraadkast1,5 liter
  • corn dip (store-bought container)Vers450 g
  • canned corn (drained)Voorraadkast600 g
  • fresh cilantro (chopped)Groente en fruit20 g
  • garlic (minced, optional)Groente en fruit2 stukken
  • Vegeta seasoningKruiden en specerijen6 g
  • lime (juiced)Groente en fruit3 stukken
  • small flour tortillasBakkerij16 stukken
  • guacamoleVers300 g

per portie

Voedingswaarden

521kcal

Koolhydraten
40 g
Eiwitten
31 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Frituurpan
  • Keukenthermometer
  • Schuimspaan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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