Torn Edge Mexican Restaurant Half Page Menu Recipe

Prep the chicken

Trim any excess fat from the chicken thighs and pat dry with paper towels. Cut into 1/2-inch wide strips (about 12–15 strips).

Make the batter

In a shallow bowl whisk together buttermilk and egg until combined. In a separate wide bowl combine flour, cornstarch, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper.

Coat the chicken

Working in batches, dip chicken strips into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place coated strips on a wire rack while you heat the oil.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until it registers 350°F (175°C) or until a pinch of flour sizzles immediately. Fry the chicken strips in a single layer for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel–lined plate and briefly rest 2 minutes.

Warm tortillas

Warm corn tortillas directly over a gas flame for 10–15 seconds per side or in a dry skillet for 20–30 seconds per side until pliable. Keep covered with a clean towel to stay warm.

Assemble the tacos

Place a small handful (about 2–3 pieces) of shredded cabbage onto each warm tortilla, top with 2–3 pieces of fried chicken, spoon 1–2 tablespoons pico de gallo, a drizzle (about 1 tsp) of cilantro-lime crema, a sprinkle of cotija, a few pickled red onions and a cilantro leaf. Serve immediately with lime wedges.

Combine diced tomatoes, finely diced white onion, chopped jalapeño, chopped cilantro, lime juice and kosher salt in a small bowl. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Whisk together sour cream, mayonnaise, chopped cilantro, lime juice and salt in a small bowl until smooth. If you prefer a thinner consistency, whisk in 1–2 teaspoons of water or milk. Refrigerate until ready to use.

Arrange shredded cabbage, pickled red onions, lime wedges, crumbled cotija and cilantro leaves on a small platter for quick assembly. Use these to top each taco as described in the assembly step.