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Lettuce Wrapped Fried Chicken Tacos

Lettuce Wrapped Fried Chicken Tacos

A recipe from Danny Trejo of Trejo's Tacos.
Ingredients for Lettuce
  • Hydro butter lettuce (Use one leave per taco)
Ingredients for Slaw
  • 1/2 oz Red cabbage (Shred thin as possible)
  • 1/2 oz Green cabbage (Shred thin as possible)
  • 2 Tsp Chipotle cream
Ingredients for Chipotle cream
  • 1 1/2 oz Chipotle adobo sauce
  • 6 oz Organic sour cream
  • 1 tbl Lime juice
  • 2 pinches Kosher salt
Ingredients for Pico de gallo
  • 1/2 cup Diced tomatoes
  • 1/2 cup Diced white onions
  • 2 tsp Diced red onions
  • 2 tsp Finely diced jalapenos
  • 2 tbl Cilantro leaves chopped
  • 2 tsp Lime juice
  • 2 tsp Olive oil
  • Pinch Kosher salt
Ingredients for Breading
  • 2 1/2 cups of AP flour
  • 2 tsp dried oregano powder
  • 3 tsp cayenne pepper
  • 3 tsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp kosher salt
Ingredients for Brine/Marinade
  • 4 cups cold water
  • 1 oz kosher salt
  • 2 tsp sugar
  • 2 whole bay leaves
  • 2 sprigs of thyme


Direction for Brine/Marinade

1) Submerge in brine overnight

2) Drain chicken

3) Marinate in 1 qt. buttermilk (Enough to submerge)

4) Leave in 30 minutes to 1hr (up to 8 hours) Shake off excess buttermilk


Directions for Breading

1) Dip chicken in seasoned flour until coated

2) Fry at 350 degrees for 4-4-1/2 minutes:

3) Drop in fryer or 4 cups of canola frying oil in iron skillet (completely cover chicken in oil.

4) With a little room around each thigh)

5) Cook about 4 minutes to 4-1/2 minutes at Temperature (350) and Internal 165 degrees or up

6) Toss fried chicken in a bowl with a pinch of salt


Directions for Chipotle Cream

Toss all ingredients together and chill.

Assemble

Butter lettuce cup

1tbl slaw

3 chicken pieces

1tsp pico de gallo

Drizzle zig zag of chipotle cream

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