Southern Fried Recipe
fried chicken, shredded lettuce, pico, poblano cream sauce, flour tortilla
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.
Fried Chicken
Pico de Gallo
Poblano Cream Sauce
Assembly
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Flour Mixture
In a shallow dish, add the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well until combined.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and allow any excess to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Fry the chicken in batches for about 10-12 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a wire rack to drain any excess oil.
Pico de Gallo
- 4
- 5
Mix the Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Poblano Cream Sauce
- 6
Roast the Poblano Peppers
Char the poblano peppers over an open flame or under the broiler until the skin is blistered and blackened. Place in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, remove seeds, and chop.
- 7
Blend the Sauce
In a blender or food processor, combine the roasted poblano peppers, sour cream, cream cheese, garlic, lime juice, and salt. Blend until smooth and creamy.
Assembly
- 8
Prepare the Tortillas
Warm the flour tortillas in a skillet over low heat for about 30 seconds on each side to make them pliable.
- 9
Assemble the Dish
On each warmed tortilla, layer shredded lettuce, fried chicken, pico de gallo, and drizzle with poblano cream sauce. Fold the tortilla over the filling and serve immediately.