Fried Chicken Tacos
Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. At home, fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa.
Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. At home, fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa.
- vegetable oil for frying
- kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 garlic cloves chopped
- 1/4 cup fresh lime juice
- 1 small onion coarsely chopped
- 3 tablespoons cilantro leaves
- 4 large boneless chicken thighs with skin (about 5 ounces pounded 1/3 inch thick
- 1/2 pound tomatillos—husked and quartered
- 2 serrano chiles or 1 large jalapeã±o with seeds chopped
- 1 hass avocado cut into 1/2-inch dice
- large pinch of cayenne pepper
- warm corn tortillas for serving
- Carbohydrate 9.37994501106813 g
- Cholesterol 0 mg
- Fat 4.67062916680553 g
- Fiber 0.448687504271237 g
- Protein 1.21797083470672 g
- Saturated Fat 0.355457089157013 g
- Serving Size 1 1 Serving (86g)
- Sodium 171.023091835521 mg
- Sugar 8.93125750679689 g
- Trans Fat 0.0961872555740376 g
- Calories 83 calories
Step-by-step
- In a large bowl, combine 2 tablespoons of lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
- In a food processor, combine the tomatillos, garlic, serranos, onion, and cilantro and process to a coarse puree.
- Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
- Pat the chicken dry with paper towels.
- In a shallow bowl, combine the flour with the pepper, cayenne, and 1/2 teaspoon of salt.
- In a large skillet, heat 1/3 inch of oil until shimmering.
- Dredge the chicken in the flour, shaking off any excess.
- Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side.
- Transfer to paper towels to drain.
- Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.
My Unexpected Culinary Adventure: Tijuana Street Food and Homemade Tacos
I've always considered myself a bit of a culinary explorer, always eager to try new things and expand my horizons. My recent trip to Tijuana, Mexico, was no exception. While exploring the city's vibrant street food scene, I stumbled upon a hidden gem: Kentucky Fried Buches. Imagine crispy, skin-on chicken necks nestled in warm corn tortillas – a flavor combination so unexpected yet incredibly delicious. It was a truly unforgettable experience, one that sparked a desire to recreate this unique street food sensation at home.
The original Kentucky Fried Buches offered a bold, unforgettable flavor. But the idea of recreating chicken necks at home seemed a little... ambitious. So, I opted for chicken thighs – a readily available and equally delicious alternative. I wanted to capture the essence of that Tijuana street food experience, the crispy skin, the juicy meat, and the delightful explosion of flavor. My family's all-time favorite avocado-tomatillo salsa perfectly complemented the fried chicken, adding a refreshing and zesty counterpoint to the rich, savory chicken.
What truly fascinated me about this dish wasn’t just the unusual combination of fried chicken and tacos, but the underlying simplicity of it all. It was a testament to the fact that incredible flavor doesn’t always require complicated techniques or exotic ingredients. A few well-chosen ingredients, a good technique, and a little bit of creativity can go a long way in creating something truly memorable.
The process of recreating these tacos at home was surprisingly straightforward. Marination was key – allowing the chicken to soak up the lime juice and spices really amplified the flavor. The tomatillo salsa, a vibrant blend of tomatillos, garlic, cilantro, and serrano peppers, was remarkably easy to make using a food processor. It's the perfect balance of tangy, spicy, and fresh. And the frying process itself, while requiring careful attention to achieve that perfect crispiness, was a surprisingly satisfying endeavor.
The result? Tacos that were incredibly close to the street food originals, yet uniquely my own. The crispy, flavorful chicken thighs paired wonderfully with the bright, refreshing salsa. The warm corn tortillas provided a perfect base, holding everything together in a harmonious blend of textures and tastes. This wasn’t just a meal; it was a journey, a recreation of a memorable experience, and a delicious addition to my repertoire of family-friendly recipes.
It goes beyond just a recipe; it's about the memories attached to it. The vibrant atmosphere of Tijuana's streets, the excitement of trying something new, the satisfaction of successfully recreating a taste of that journey in my own kitchen. Each time I make these tacos, I’m transported back to that bustling street corner, savoring the unexpected delights of Kentucky Fried Buches. And now, I get to share that experience with my loved ones, one delicious taco at a time.
I encourage you to try this recipe. It’s surprisingly easy, incredibly flavorful, and guaranteed to impress. Let the crispy, juicy chicken thighs transport you to a vibrant corner of Tijuana, even if only for a few precious moments. Embrace the unexpected, embrace the adventure, and enjoy the deliciousness of these homemade Fried Chicken Tacos.
