Valentina Fried Chicken Tacos Recipe
Make Valentina Fried Chicken Tacos Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Breading
Frying
Taco Assembly
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, Valentina hot sauce, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Breading
- 3
Prepare the Breading Mixture
In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, cayenne pepper, and salt until well combined.
Frying
- 4
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature.
- 5
Bread the Chicken
Remove the marinated chicken from the refrigerator. Shake off excess marinade and dredge each piece in the breading mixture, ensuring an even coat.
- 6
Fry the Chicken
Carefully place the breaded chicken thighs in the hot oil, cooking in batches to avoid overcrowding. Fry for about 6-8 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Taco Assembly
- 7
Warm the Tortillas
In a skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until soft and pliable.
- 8
Assemble the Tacos
On each tortilla, place a piece of fried chicken, top with shredded cabbage, and sprinkle with chopped cilantro. Serve with lime wedges and extra Valentina hot sauce on the side.