Spicy Buttermilk Fried Popcorn Chicken Tacos

Crispy, spicy fried popcorn chicken drizzled with Sriracha mayo and cabbage slaw. 

Friends. Let me introduce you to my new favorite taco.

Do you guys remember the Amazingly crispy buttermilk fried popcorn chicken??

I made a tacos with those. Pretty neat, right? 

Binging on Fuller house along with these tacos tonight:) 

 


 

Skill level – Easy

Buttermilk Fried Popcorn Chicken Tacos

Ingredients:

Buttermilk fried popcorn chicken

1 1/4 cup buttermilk

1 large egg

2 teaspoons coriander powder

2 teaspoons cayenne pepper powder

2 teaspoons salt, divided

1/4 teaspoon turmeric powder

2 boneless skinless chicken thighs, cut into bite size chunks

2 cups all purpose flour

vegetable oil, for frying

Sriracha mayo

1/2 cup mayonnaise

2 tablespoons water

1 tablespoon + 1 teaspoon Sriracha sauce

Cabbage slaw

2 1/2 cups thinly sliced cabbage

1 cup thinly sliced red onion

1 jalapeños pepper, thinly sliced (remove seeds if you prefer less spicy)

1 medium carrot, julienned

1/4 cup chopped cilantro

1/4 cup chopped mint 

1/2 teaspoon salt

1/4 teaspoon sugar

Additional ingredients

6 x 5-inch corn tortillas 

additional cilantro, for garnish

additional sliced jalapeños, for garnish

Preparation:

To make Buttermilk fried popcorn chicken,

1. Stir together buttermilk, egg, coriander powder, cayenne pepper powder,  1 1/2 teaspoons salt and turmeric powder in a large shallow dish. Mix in chicken, cover dish and let marinade in refrigerator 2 – 8 hours (overnight is best). 

2. Meanwhile, place flour in a shallow bowl, add remaining 1/2 teaspoon salt and scant 1/3 cup of the buttermilk marinade (spoon buttermilk from the bottom and the sides to measure 1/3 cup, It might be a little difficult, since there might not be excess marinade, but move the chicken pieces around and you will be able to fill up that cup) and mix with your fingertips, until evenly combined (it will be crumbly and look like textured dry flour, refer picture).

3. Pour oil to about 1 1/2 inches to 2 inches height, in a large dutch oven, heat over medium high heat until moderately hot (about 350 degrees F).

4. Meanwhile, working with one piece at a time, remove chicken from marinade, evenly coat with flour (press lightly for flour to adhere) and place on a plate in a single layer.

5. When the oil is hot, fry chicken in 3-4 batches, until golden brown on both sides (about 5-6 minutes for each batch). DO NOT over crowd the pan (that will make the chicken not crisp as much).  Drain on a paper towel lined platter.

To make Sriracha mayo,

 Stir all ingredients together and place in the refrigerator until ready to use. 

To make cabbage slaw,

Stir all ingredients together well. Store in a covered container in the refrigerator.

To char tortillas,

Place a tortilla directly over flame, and cook until blistered on both sides. Repeat with remaining tortillas and keep them wrapped in a kitchen towel, until ready to eat.

To serve tortillas,

Serve tacos with 2-3 popcorn chicken and some slaw, drizzled with Sriracha mayo and garnished with cilantro and sliced jalapeños, if desired. 

Makes 6 tacos

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10 Comments

  1. Its like you have been reading my husband’s mind! After eating fish tacos the other day he asked why no one sticks fried chicken in tacos! Ha! I believe that was the day after we made your amazing chicken kofta recipe from the other week. It was superb!!

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