FW May 2011
So when I'm in Tijuana I go to this little place in the red zone called Kentucky Fried Buchas and what they do is they deep fry 10, 20 pounds of chicken necks at a time. And this fatty little cowling get's all crispy and delicious and they serve it on tacos with a very, very Spicy, tomato salsa. I love this dish. It's one of my favorite tacos to eat in the whole world, but it's tough to deal with pounds and pounds of chicken necks, so what I have done is I have started working on this dish using chicken thighs. We have two boneless chicken thighs. Let's remove the larger muscle from the skin. And now we have meat that's just a little big. I'm going to pound these a little thinner just so that they [SOUND] cook up a little easier in the pan. The next thing that we want to do is we want to marinate them. Lime juice, sea-salt, Chicken thighs. Let's dredge these thighs after they've marinated. A little bit of all-purpose flour, a little kiss of brown pepper, a little bit of cayenne, pinch of sea salt. Take our chicken. I like to get the flour in every little nook and cranny because it gets all crispy and Delicious that way, nice sizzle. These are absolutely perfect, don't be afraid of a little spatter because you're going to put all of that debris into your taco. Grab a couple of tortillas, get some pieces of meat and skin, salsa and then just a little bit of cilantro, and it's that easy. It's glorious.