Kathleen’s Buffalo Chicken Tacos


  • 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
  • ⅓ cup flour
  • 3 tablespoon cornstarch
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ⅓ cup Peggy’s Wing Sauce, plus extra for garnishment
  • 1 Tablespoon olive oil
  • 10 6-inch yellow corn tortillas


  • Toppings:
    Shredded butter Lettuce
    Diced onions mixed with cilantro
    Avocado slices
    Ranch dressing
    Green onions, sliced thinly
  • Heat a large Dutch oven over medium-high heat.
  • In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
  • Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
  • Assemble 10 tacos, dividing the toppings evenly among each taco

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