Fried Chicken Tacos
"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite." More Tasty Tacos
May 2011
Gallery
Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Notes
Zimmern likes trimming away some of the chicken thigh so there's as much crispy skin as there is meat. If you opt to do the same, fry the chicken for 3 minutes per side.
Suggested Pairing
The fried chicken in these crispy tacos calls for a light-bodied red that can match the dish in richness, but that doesn't have too much tannin. Beaujolais from France is a great choice.