Thursday, November 8, 2012
Buffalo Chicken Tacos
My cute sister-in-law Ruth gave me this recipe a while ago. It quickly became a family favorite. And if I can find something all six of us like, I must hold onto it with a death grip! Because it may never happen again. No, I'm not dramatic, this is fact.
Here are some tips I've learned from watching the food network. Yes, I'm a nerd, I like cooking shows.
1. When coating the chicken with flour, dry your chicken first. Flour sticks better to dry chicken.
2. After flouring, or breading, the chicken let it rest in your fridge for 30 minutes. This helps the flour stay on your chicken when you fry it. Truth be told, I rarely follow this step, because I am running late and don't have time for my poultry to rest!
3. I cook the chicken in batches. So, I turn my slow cooker on warm and place the cooked chicken in the crock pot to keep the food warm until it's time to eat.
4. I wrap my tortillas in aluminum foil and place it in my oven at 350 degrees to warm them up while I cook.
To get the printable recipe visit Good Thymes and Good Food.