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Recipe
No. 35
No. 35
Recipes
Kathleen's Buffalo Chicken TacosIngredients
- 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
Instructions
- 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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