CHA! Maple Glazed Fried Chicken Tacos

    Ingredients

    • ¾ lb. Chicken thighs, cut into 1 oz. portions
    • 10 Mini tortillas (1.5 oz.)

    BUTTERMILK SOAKING MIXTURE

    • 2 Tbsp. Texas Pete® Sautéed Garlic Flavor Hot Sauce
    • ¹⁄8 C Buttermilk
    • ½ tsp. Black pepper
    • 1 tsp. Lemon juice

    CHICKEN BREADING

    • ¹⁄8 C Cornstarch
    • ½ C Corn meal
    • 2 C All-purpose flour
    • 1 tsp. Black pepper

    SLAW

    • ¹⁄8 C Lime juice, fresh
    • ¹⁄8 C plus ½ Tbsp. Sesame oil
    • ¹⁄8 C Cucumber, julienned
    • ¹⁄8 C Carrots, julienned
    • 2 tsp. Fish sauce
    • 1 Tbsp. Cilantro, chopped

    BOURBON BUTTER

    • ¾ C CHA! by Texas Pete® Sriracha Sauce
    • 1¼ C Maple syrup
    • 2¾ C Bourbon
    • ¼ C Garlic, roasted
    • 1 C Butter, soft

    Directions

    In a large bowl, thoroughly mix buttermilk ingredients and add cut chicken, tossing to coat. Seal and refrigerate a couple of hours or up to overnight.

    In a medium bowl, combine slaw ingredients and refrigerate until ready to use.

    In a medium saucepan, on low-medium heat, add the maple syrup and reduce by half. Add remaining ingredients and reduce again by half. Puree and set aside until ready to use.

    Dredge buttermilk-coated chicken in breading and fry in oil at 375°F until golden brown and crispy.

    Brush chicken with bourbon butter and serve in a toasted tortilla topped with slaw.

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