INGREDIENTS:
– For the Coleslaw:
1 cup mayo
2 tbsp dijon mustard
2 tbsp red wine vinegar
3 tbsp brown sugar
1 tsp salt
1 tbsp grated white onion
2 cups shredded red cabbage can be a coleslaw mix
1/4 cup shredded carrots
– For the Pickles:
2 Persian cucumbers sliced into
½ inch rounds
2 tbsp fresh dill
1 cup apple cider vinegar
1 cup sugar
1 tsp mustard seed
– For the Ranch Dressing:
1 cup mayo
1/2 cup sour cream
1/4 cup chopped parsley
1 tbsp chooped chives
1 tbsp onion powder
1 tbsp chopped dill
– For the Hot Chicken Taco Shells:
1 gallon cooking oil for frying
2 boneless skinless chicken breasts
2 cups all purpose flour
4 eggs beaten
1 tbsp salt, pepper, and garlic powder
– For the Hot Chicken Seasoning:
2 tbsp cayenne pepper
1 tbsp brown sugar
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup hot oil
– For the Fries:
4 large Yukon Gold potatoes
1 tsp salt and paprika
INSTRUCTIONS:
– For the Coleslaw:
Combine the grated onion, mayo, mustard, vinegar, sugar, salt and pepper in a bowl. Toss with shredded cabbage and carrots and set aside stirring occasionally.
– For the Pickles:
In a saucepan on medium heat, combine the vinegar, sugar, salt and mustard seed. Bring to a boil for about 30 seconds. Turn off the heat.Place the sliced cucumbers in a heat proof bowl and cover with the hot liquid. Set aside for later.
– For the Ranch Dressing:
In a food processor or blender, combine the mayo, sour cream, chopped parsley, chives, onion powder and dill. Pulse a few times and then blend for about 30 seconds on until a creamy sauce consistency is achieved. Set aside for later.
– For the Fries:
Heat oil to 375 degrees F.Peel and cut the potatoes into 1 inch wide sticks. Soak in cold water to remove the starch. Pat the potatoes dry and fry for about 5 minutes. Take them out and season with salt and paprika
– For the Chicken Taco Shells:
While the fries cook. Set up two dredging stations in shallow bowls or plates.
In one, add the flour and season with 1 tablespoon of salt, pepper and garlic powder. In the other bowl or plate, add the eggs with ¼ cup of water.
Place a piece of plastic wrap on a cutting board. Add the chicken breast and place an additional piece of plastic wrap on top.
Using a flat side of a mallet or a heavy pan, hit the chicken and flatten it out to about ½ inch thick. Be careful not to tear the chicken.Add the chicken to the egg wash letting as much drip off as possible.
Place the chicken in the seasoned flour. Using your dry hand coat the chicken as well as you can. Repeat this process again in order to double dredge.
Add the chicken to the metal taco mould (link in description). If not using a mould, carefully use metal tongs to lower the chicken into the fryer and hold in a “U” shape. After a few minutes, the chicken will likely hold.
Fry the chicken for about 4-6 minutes or until golden brown and crispy. Take out of the oil, season with salt. Repeat with additional chicken. Set aside.
– For the Hot Chicken Seasoning:
In a heat proof bowl, combine the cayenne pepper, brown sugar, paprika, garlic powder, salt and black pepper.
Whisk together. Using some of the hot oil from the chicken, combine about 1 cup to the seasoning while whisking, creating a sauce.Using a basting brush, coat the fried chicken as best you can.
– Assembling the Tacos:
Add some of the slaw to the chicken shells. On top, add a few of the sliced pickles. Top the pickles with the fries and drizzle ranch over all of it. Enjoy!