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 buffalo wing sauce (Frank’s Buffalo Wing), plus extra for garnishment
1 tablespoon olive oil
10 6-inch yellow corn tortillas
Additional Toppings:
Shredded lettuce
Cheese
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly
Directions:
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 (I heated my tortillas on the stove for a minute or so first), dividing the toppings evenly among each taco.
Makes: 5 servings, 2 tacos each.
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