I have been on a Buffalo chicken kick. One of my favorite recipes I’ve found is the Buffalo Chicken Soup, so good, and then I came across these soft tacos. These tacos are so filling and delicious. They knocked my socks off. Enjoy!
1 pound chicken breasts, skinless, boneless
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing)
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Green onions, sliced thinly
Heat a large pan over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Coat the chicken in the flour mixture.
Add 1 tablespoon of olive oil to the pan. When hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside on a plate and let cool.
Once cool, shred the chicken with your fingers. Mix the shredded chicken with the wing sauce. Set aside.
Heat the corn tortillas in a skillet for about a minute on each side or until warm. Assemble the tacos and add optional toppings.
Tip: Set the chicken in the freezer of fridge, checking every five minutes until cool.
Have a great weekend, everyone!!
I know writing is like hopping back onto a bike but I’m kind of stuck. Our move to Maine next month has been a, no pun intended, main distraction. If you have any questions you’d like me to answer…. Anything at all… or a writing prompt suggestion, please leave them in the comments!
Or if you’d like me to ask you questions, leave them there. xx I think that would be cool.
*Photo courtesy of The Kitchen Life Of A Navy Wife.