Chicken Club Taco Recipe

Prep chicken

Trim excess fat from chicken. If using breasts, halve horizontally or pound to 1/2" thickness so pieces are about 3–4 ounces each.

Place chicken in a bowl and pour in the buttermilk. Cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

While chicken soaks, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 1/2 tsp salt and 1/2 tsp black pepper in a shallow dish to make the dry coating.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Set on a rack while you heat oil.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1" and heat over medium-high until it registers 350°F (175°C) or a breadcrumb sizzles and browns in ~20–30 seconds.

Fry chicken in batches (do not overcrowd) for 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer to a wire rack over a baking sheet and rest 5 minutes.

While chicken fries, place bacon in a single layer in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–12 minutes). Drain on paper towels, then pat to remove excess grease and roughly chop or leave whole for taco filling.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust lemon or salt as desired. Chill until ready to assemble.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 300°F oven for 8–10 minutes.

Prepare tomato: core and dice the tomato into small 1/4" pieces. Season with a pinch of the remaining 1/4 tsp salt and 1/8 tsp black pepper, toss gently.

Shred or slice the fried chicken into strips sized for tacos. If desired, break into bite-sized pieces.

Assemble each taco: place a tortilla on a plate, spread about 1 tablespoon garlic aioli across the center, add a portion of shredded lettuce (about 1/4 cup), place 1–2 pieces of fried chicken (or 1/4 cup shredded), sprinkle 1–2 tablespoons shredded cheddar, add 1–2 strips or some chopped bacon, and top with a spoonful of diced tomato. Repeat for remaining tacos.

Serve immediately with lime wedges for squeezing over the tacos.