Recipes

Ingredients

• 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