Recently, I was out with friends and we were talking about some amazing wings we had and then tacos Patrick had photographed at the newly opened El Ray. So naturally I ended up craving boneless buffalo chicken wings...AND tacos. Then I had the idea to combine the two and decided I must make this happen. And I am so glad I did. It was simple and effective (effectively delicious). So I decided to share the recipe.
1 pound boneless, skinless chicken (about 3 breasts)
1 cup flour
2 tsp. salt
½ tsp. each of paprika, ground black pepper, and cayenne
1 cup milk
Oil for frying
¼ cup of hot sauce
1 tbsp. butter
Celery (as needed, maybe 4 stalks)
1. Cut chicken into about ½ inch cubes.
2. Mix flour, salt and other spices in a bowl.
3. Mix egg and milk in another bowl.
4. Dip each piece of chicken into the egg/milk mixture and then coat in the flour mixture. Repeat. (That’s right...double batter these bad boys.)
5. Heat the oil and fry the chicken in it, in batches. I used a wok, but a pot could work as well. Or, a deep fryer, of course! Cook until browned nicely.
6. Melt the butter and combine with hot sauce. Coat the cooked chicken in this sauce.
7. Place chicken on tortillas in a row.
8. Grate celery on top of chicken.
9. Sprinkle bleu cheese on top. You can also use ranch dressing instead.
Photos by Patrick Onofre. :)