Tasting Tuesday: Hot Chicken Tacos

Summer is really bringing out the best in me. Yes, I have a full load of online classes, but my decrease in driving time has really allowed me space for some extra activities, like switching up my skin care routine, checking out PiYo classes, and cooking some crazy awesome meals. I’ve been on a roll with new recipes lately, but this one is really the best I’ve tried so far. I wish I had the recipe creation skills to invent it or the food photography talent to capture it, but I DO have the following directions and dinner eating abilities that helped me with THE BEST TACOS I’VE EVER MADE! AND YOU KNOW HOW MUCH I LOVE TACOS!!

This recipe is another treat from my dear (imaginary) friends at Real Simple. Go to the grocery store now. Make these tomorrow. Follow all the directions. You’ll thank me later.

Here’s what you need:

• 3/4 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 teaspoon black pepper
• 1¼ teaspoons kosher salt, divided
• ¼ head red cabbage, thinly sliced (about 8 oz.)
• ½ cup canola oi
• ¾ cup all-purpose flour
• 1 pound chicken breast, sliced into tenders
• ½ cup buttermilk
• 1 tablespoon light brown sugar
• ½ teaspoon paprika
• 1-4 teaspoons cayenne pepper
• 8 6-in. flour tortillas, warmed
• Dill pickle chips, for serving

And here’s what you do:

1. Whisk together mayonnaise, vinegar, black pepper, and ½ teaspoon of the salt in a large bowl. Set aside ½ cup of the white sauce for serving. Toss remaining sauce with cabbage.
2. Heat oil in a large, heavy-bottomed skillet over medium-high. Combine flour and remaining ¾ teaspoon salt in a shallow dish. Dip chicken in buttermilk and dredge in flour mixture, shaking off excess. Working in batches, add chicken to oil and fry, turning once, until golden brown and crispy, about 3 minutes per side. Transfer to a paper towel–lined plate.
3. Remove skillet from heat and whisk in sugar, paprika, and 1 teaspoon cayenne, tasting and adding more cayenne to reach desired heat preference. Add chicken and toss to coat; transfer to a cutting board and cut into 1-inch pieces. Build tacos with slaw, chicken, and pickle chips. Serve drizzled with reserved white sauce.

Serves 4 (or 2 very hungry people).

Enjoy!