Taco Battered Fried Chicken Food

EASY MEXICAN FRIED CHICKEN

Steps:

• In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
• In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
• Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

BEER BATTERED FRIED FISH TACOS

Steps:

• For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
• Remove and discard top skin if one forms. Batter is now ready to use.
• For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
• Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
• Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
• For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
• For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
• Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
• For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
• Warm tortillas over the burners on the stovetop. Set aside.
• Place fish in the flour and toss to coat. Remove excess flour.
• Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
• Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
• Fry until golden brown and cooked through, 4 to 5 minutes.
• Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
• On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
• Garnish with cilantro leaves and a sprinkle of furikake.

BEER AND CHIPOTLE-BATTERED FISH TACOS

Steps:

• Preheat oven to 300 degrees F.
• To make the batter:
• Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
• For the fish tacos:
• In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
• In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
• On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
• Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
• With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.
• Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
• Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

BATTERED FRIED CHICKEN

Steps:

• In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
• In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
• Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
• In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
• Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
• Keep browned chicken in oven while rest of chicken cooks.
• SOOOOO GOOOOD!

BAKED TACO CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. , Place bone side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.

TACO FLAVORED OVEN FRIED CHICKEN

Steps:

• Put chicken breasts in large ziplock bag.
• Pour buttermilk over chicken in bag.
• Add one tablespoon of the taco seasoning to buttermilk/chicken.
• Marinate for at least 2 hours (you could probably skip this but I find that buttermilk tenderizes chicken) Mix breadcrumbs, flour, remaining taco seasoning, salt and pepper.
• Pour some of crumbs on a pie plate.
• Lift buttermilk coated chicken breasts out of bag and roll in crumbs.
• Or, you could do the shake and bake method.
• Spray pan with cooking spray.
• If you have a rack you can set on the pan, spray that.
• Set chicken pieces on rack on in pan.
• You could also use a broiler pan.
• Optional: Spray chicken pieces with butter flavored Pam if you have some around.
• Bake chicken pieces at 375 for about 35 to 40 minutes.

TACO BATTER

Steps:

• Beat together.
• Pour onto a hot griddle, and spread out with a fork, making each the size of a pancake.
• Fry until golden brown.
• Fill with your taco meat, etc.

BATTERED CHICKEN TENDERS

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

TACO BATTERED FRIED CHICKEN

Steps:

• Rinse the chicken. In large saucepan in slightly salted water, bring the chicken to a boil; reduce heat, cover and simmer for 20 minutes (this is done so the cornmeal in the batter will not burn). Drain, and pat the chicken pieces dry with paper towels.
• For the batter: Mix all the dry ingredients in a medium mixing bowl. Add the egg, milk and 2 tablespoons of oil, mixing well until smooth.
• Meanwhile, bring oil to 365°F.
• Dip the chicken pieces, one at a time, gently shaking off the excess batter.
• Fry the pieces 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
• Carefully remove and drain well.
• Keep warm while frying the remaining chicken pieces.