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Southern Fried Chicken Tacos With Bacon Gravy Recipe

Southern Fried Chicken Tacos With Bacon Gravy Recipe

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Southern Fried Chicken Tacos With Bacon Gravy

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Ingredients:

Serving

8 oz chicken tenders , about 8 tenders
1 cup buttermilk
1/4 tsp kosher salt
1 tbsp chipotle chile in adobo
1 cup flour
2 tsp taco seasoning
1 cup canola oil
5 pieces bacon
1 tbsp bacon grease
2 tbsp flour
1 1/2 cups whole milk
1/4 tsp kosher salt
1/8 tsp cracked black pepper
1 (5 oz) can cooking spray
1 ear of corn, grilled
1 cup cherry tomatoes , seeds removed and chopped small
1 cup avocado, peeled, seeded and chopped small
1 tbsp cilantro, chopped
1/4 tsp kosher salt
1/8 tsp black pepper
1 (24 oz) package simply potatoes traditional mashed potatoes
8 (6 inch) white corn tortillas
3 tbsp canola oil

Directions:

To make the marinade, mix the buttermilk and chipotle peppers in a medium sized bowl and mix to combine. Add a 1/4 teaspoon kosher salt. Add the chicken tenders and marinade in the refrigerator for 30 minutes. If you want spicier chicken, you can marinade up to 2 hours.
To make the roasted corn salsa, heat a barbecue grill or grill pan and heat to medium heat. Spray with a non stick cooking spray. Grill the corn on all sides until slightly charred but cooked through. Remove from the grill and cut the kernels off. In a small bowl, mix together the charred corn kernels, cherry tomatoes, avocado and a pinch of kosher salt and pepper and set aside.
To make the bacon gravy, heat a large sauté pan to medium heat. Add the bacon and cook until browned and cooked through on both sides. Remove the bacon to a paper towel lined plate to drain. Once drained and cool, chop the bacon into 1/2 inch pieces and set aside. Remove all but 1 tablespoon of bacon grease left in the sauté pan and heat the pan to medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring continuously. Slowly pour in the milk and whisk. Cook until the gravy thickens up, but not too thick, about 3-4 minutes. Add the kosher salt, pepper and the crisp bacon to the gravy and mix. Turn the heat off the stove but keep the gravy warm.
To fry the chicken, heat a cast iron skillet or large sauté pan to medium heat. Add 1 cup canola oil. Remove the chicken tenders from the marinade and drain. Discard the marinade. Put the flour and taco seasoning in a large zip lock bag. Put the chicken tenders in the flour mixture, close the top of the bag and shake so that the chicken tenders are fully coated with the flour mixture. Remove the tenders and put on a wire rack for 10 minutes to set up. Add the canola oil to a large frying pan and heat to medium-high heat. Test the oil by dropping in a few pinches of flour in the oil to see if it sizzles. When the oil is ready, put the chicken tenders in to fry. Cook for about 2-3 minutes on each side or until the tenders are light golden brown and cooked through. When done, remove the chicken tenders from the oil and put on a paper towel lined plate to drain. Lightly season with kosher salt.
Heat a sauté pan to medium heat and rub a little canola oil around the pan. Put one tortilla at a time in the pan and heat for about 30 seconds on each side, or until the tortilla has a little color. Put aside and keep warm.
Heat the mashed potatoes up by following the directions on the package. Keep warm.
To make the tacos, spread a nice helping of mashed potatoes on top of the warm tortilla and then put one chicken tender on top. Drizzle the bacon gravy on top. Top with the salsa and serve.
**If your chicken tenders are slightly larger than normal, cut the chicken tenders in half lengthways. Tenders on the taco should be just a little fatter than your index finger.
Makes 8 tacos or serves 4.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3420.03 Kcal (14319 kJ)
Calories from fat	1850.86 Kcal
		% Daily Value*
Total Fat	205.65g	316%
Cholesterol	62.91mg	21%
Sodium	3814.09mg	159%
Potassium	1864.19mg	40%
Total Carbs	353.21g	118%
Sugars	15.08g	60%
Dietary Fiber	31.99g	128%
Protein	58.6g	117%
Vitamin C	11.9mg	20%
Iron	12.7mg	71%
Calcium	1094.7mg	109%

Amount Per 100 g
Calories	369.74 Kcal (1548 kJ)
Calories from fat	200.1 Kcal
		% Daily Value*
Total Fat	22.23g	316%
Cholesterol	6.8mg	21%
Sodium	412.34mg	159%
Potassium	201.54mg	40%
Total Carbs	38.19g	118%
Sugars	1.63g	60%
Dietary Fiber	3.46g	128%
Protein	6.34g	117%
Vitamin C	1.3mg	20%
Iron	1.4mg	71%
Calcium	118.4mg	109%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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