10 boneless pieces of chicken strips (save leftover chicken of for more tacos later)
2 Cups Low-Fat Buttermilk
2 Teaspoon Paprika
1 Teaspoon Cayenne Pepper
2 Tablespoons Salt
4 Teaspoons Black Pepper
4 Cups All Purpose Flour
Canola or Peanut Oil
3 soft taco shells
2 Cups Mixed Greens
½ Red Onion
3 Tablespoons Feta Cheese
1 Dash Salt
3 Tablespoons Habanero Hot Honey
- Add the buttermilk, 1 tablespoon of the salt,1 teaspoon paprika and 2 teaspoons of the black pepper to a mixing bowl. Slowly Add the chicken thighs to a mixing bowl. Mix it up and make sure the chicken is covered with the buttermilk bath. Refrigerate for at least 2 hours to marinate.
- Add the flour, 1 teaspoon cayenne pepper and remaining 1 tablespoon salt, 1 teaspoon paprika and 2 teaspoons black pepper to a baking dish. Using tongs, remove the chicken 2 to 3 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat and cover completely. Shake off excess and reserve on a baking sheet.
- When all the pieces of chicken are covered in the flour, add about an inch of oil to a heavy, deep frying pan. Over a medium-high flame, heat the oil to 375 F.
- Check to see if the oil is hot enough by dropping a pinch of flour in the oil. It should sizzle. Add the chicken, being careful not to overcrowd the pan, and cook for 7 to 8 minutes per side, or until the outside is browned and the meat is cooked through. The thickest part of the meat should register at least 165 F on a
- Remove the chicken. Place a paper towel on a plate to soak up any excess grease.
- Plate up the soft tacos
- Add Lettuce
- Add slivers of red onion to each taco (at your discretion)
- Add Feta to each taco (at your discretion)
- Add one Chicken Tender to each Taco
- Squeeze lime directly onto chicken tenders (at your discretion)
- Throw a dash of salt onto each taco
- Finish with a heavy drizzle of our Habanero Hot Honey onto each taco
- The longer you allow the chicken to marinate, the better.
- Don’t crowd the skillet while frying. Give each piece about an inch space to cook nice and crispy. Sometimes the flour will flake off during frying when it doesn’t have enough space.
- Using a cast iron skillet is the way to go. It holds heat very well, allowing an even cook
- Don’t be afraid to throw on some additional spices that you feel will make it taste even better.
- Remember. It’s about the FEEL
- Although you can use skinless chicken, the skin soaks in a lot of flavor.
- Post your version on instagram with the hashtag #akronhoney. Who knows what will happen when we see it. You’ve been warned.
- Allow the squeeze of lime to interact directly with the chicken. With the combination of chicken salt and lime, when the Habanero hits it will be game on!