Cluck It Tacos Recipe

Marinate

Place the cut chicken pieces in a bowl. Add buttermilk and hot sauce, stir to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the chicken.

Prep dry mix

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, 1 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne. In a separate small bowl, beat the egg with 2 tablespoons milk.

Bread the chicken

Working in batches, remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, dip into the egg wash, then return to the flour mixture for a double coat. Press the flour onto the chicken to ensure it adheres. Place breaded pieces on a wire rack while heating oil.

Fry

Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat to reach 350°F (175°C) — about 3–4 minutes. Add the breaded chicken in a single layer (do not overcrowd) and fry 3–4 minutes per side until golden brown and internal temperature registers 165°F (74°C). Transfer to a wire rack set over a sheet pan lined with paper towels; season lightly with remaining 1/2 tsp salt while hot. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining batches.

Cook bacon

Place Neuske's bacon slices in a cold skillet, then set over medium heat. Cook, flipping occasionally, until bacon is crisp and rendered, about 6–9 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces once slightly cooled.

Mix cheeses

Combine shredded cheddar, Monterey Jack, and mozzarella in a small bowl and toss to mix evenly. Set aside; this will be used hot in the tacos.

Blister heirloom tomatoes

Heat a dry skillet over medium-high heat. Add the heirloom cherry or small tomatoes (whole or halved) and cook, shaking the pan occasionally, until skins blister and begin to char, about 4–6 minutes. Remove from heat and set aside to cool slightly, then halve any whole tomatoes if desired.

Make pico de gallo

In a bowl combine diced roma tomato, finely diced onion, chopped cilantro, jalapeño (if using), lime juice, and 1/2 tsp kosher salt. Stir and let rest 5–10 minutes to allow flavors to marry.

Prepare lettuce & garnish

Shred baby iceberg and place in a bowl. Rinse and gently dry micro cilantro for garnish.

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 5–7 minutes until pliable.

Assemble tacos

Place a small handful (about 2–3 tbsp) of shredded baby iceberg on each warmed tortilla. Add 3–4 pieces of the crispy fried chicken nugz per taco. Sprinkle a generous pinch (about 1–2 tbsp) of the three-cheese blend over the hot chicken so it softens/melts; if desired, place assembled tacos under a broiler for 30–60 seconds to melt cheese (watch closely). Scatter chopped Neuske's bacon and blistered heirloom tomatoes over the cheese. Spoon 1–2 tbsp pico de gallo on each taco. Drizzle chipotle crema or spicy mayo to taste. Garnish with micro cilantro and serve with lime wedges.

Serving suggestion

Serve immediately while chicken is hot and cheese is melty. Offer extra pico, crema, and lime wedges at the table.