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
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.
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.