Crispy Viral Chicken Street Tacos

Ingredients

• 1 lb ground chicken
• 1 tbsp yellow mustard
• 1 tsp garlic powder (For the chicken mixture)
• 1 tsp onion powder (For the chicken mixture)
• 1 tsp chili powder (For the chicken mixture)
• 0.5 tsp paprika (For the chicken mixture)
• 0.5 tsp kosher salt (For the chicken mixture)
• 0.5 tsp black pepper (For the chicken mixture)
• 0.25 cup buttermilk or milk (For brushing the chicken; 1–2 tbsp is drizzled into the flour mixture)
• 8 small flour tortillas (Street-style tortillas)
• neutral oil for frying (About ¼ inch in the skillet; amount absorbed varies)
• 1 cup all-purpose flour (For the crust)
• 1 tsp aluminum-free baking powder (For the crust)
• 1 tsp paprika (For the crust)
• 1 tsp kosher salt (For the crust)
• 0.375 tsp cayenne pepper (For the crust; use ¼–½ tsp according to heat preference)
• 0.5 tsp garlic powder (For the crust)
• 0.5 tsp onion powder (For the crust)
• 0.5 tsp black pepper (For the crust)
• 1 tbsp brown sugar (For the seasoned oil)
• 1 tsp cayenne pepper (For the seasoned oil)
• 0.5 tsp garlic powder (For the seasoned oil)
• 0.5 tsp onion powder (For the seasoned oil)
• 0.5 tsp chili powder (For the seasoned oil)
• 0.5 tsp salt (For the seasoned oil)
• 0.25 tsp black pepper (For the seasoned oil)
• 4 tbsp neutral oil (For the seasoned oil brushed over the tacos)
• sauce (For drizzling over the finished tacos; quantity and type not specified)
• pickles (For topping; quantity not specified)
• kale slaw (For topping; quantity not specified)
• honey (Optional light drizzle)

Steps

1. 1

   In a bowl, combine the ground chicken, yellow mustard, garlic powder, onion powder, chili powder, paprika, kosher salt, and black pepper. Mix only until the ingredients are evenly combined; do not overmix.

2. 2

   In a shallow bowl, whisk together the all-purpose flour, baking powder, paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper.

3. 3

   Drizzle 1–2 tablespoons of the buttermilk or milk into the seasoned flour. Use your fingers to rub and toss the liquid through the flour until craggly bits form. These bits create the textured crust.

4. 4

   Press a thin, even layer of the chicken mixture onto one side of each flour tortilla, distributing the chicken across all 8 tortillas.

5. 5

   Lightly brush the chicken surface of each tortilla with the remaining buttermilk or milk. Firmly press the brushed chicken side into the seasoned flour mixture so the flour adheres and forms a craggy coating.

6. 6

   Heat about ¼ inch of neutral frying oil in a skillet over medium heat.

7. 7

   Place the tacos in the skillet chicken-side down. Press each one gently and cook for 4–5 minutes, until the chicken side is deeply golden and crispy.

8. 8

   Flip the tacos and cook for 1–2 minutes more, until the chicken is fully cooked and the tortillas are lightly toasted.

9. 9

   Transfer the cooked tacos to a wire rack or a paper towel-lined plate to drain.

10. 10

    In another skillet, warm 4 tablespoons of neutral oil over medium heat for 2–3 minutes.

11. 11

    Add the brown sugar, cayenne, garlic powder, onion powder, chili powder, salt, and black pepper to the warm oil. Mix until the sugar dissolves, then remove the skillet from the heat.

12. 12

    Brush the seasoned oil generously over the crispy chicken side of each taco.

13. 13

    Top each taco with a drizzle of sauce, pickles, and kale slaw. Optionally finish with a light drizzle of honey.

Notes

The source does not specify the type or quantity of the sauce, pickles, or kale slaw. It also does not provide a specific internal temperature for the chicken; it states to cook until fully cooked. The amount of frying oil absorbed will vary.

Nutrition per serving

• main
• tacos
• Mexican-inspired
• crispy
• pan-fried
• spicy
• chicken
• street food