Chipotle Chicken Party Tacos
-
Prep
60 min. -
Cook
25 min. -
Serves
8-10
| ½ | milk |
| ½ cup | Louisiana Hot Sauce - Smoked Chipotle |
| 2 lb | chicken tenders, cut in half lengthwise |
| 4 cup | vegetable oil |
| 1 box | Shore Lunch® Classic Fried Chicken Breading Mix |
| 1 cup | sour cream |
| ½ cup | freshly chopped cilantro |
| 8 | corn or flour tortillas (6-inch) |
| 2 cup | thinly shredded cabbage |
Mix the milk and ¼-cup of the Hot Sauce together in a bowl. Add chicken and toss to coat. Cover and refrigerate for up to one hour.
Heat the vegetable oil in a large pot over medium high heat.
Pour the Breading Mix into a shallow dish. Remove the chicken from the refrigerator and dip each tender into the Breading Mix, pat to coat. Place the breaded chicken onto a plate.
Carefully add 3 - 4 chicken tenders to the oil and cook for 3 - 4 minutes. Using tongs remove the tenders from the oil to a plate lined with paper towels. Repeat with the remaining tenders.
Mix the sour cream, remaining Hot Sauce and cilantro together in a small bowl.
To serve the tacos place 2 - 3 fried tenderloins into the middle of a tortilla, top with shredded cabbage, and drizzle with the desired amount of sauce. Serve immediately.
Delicious served with the Slow Cooker Refried Beans. Also, try the chicken served over salad.
Recipe tags: Louisiana Brand Hot Sauce, moderate difficulty, dinner, deepfry
