Chicken & Bacon Ranch Recipe

Prep and marinade

Trim chicken thighs and slice into 1/2-inch strips. In a bowl combine ancho chile powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss the chicken strips with the spice mix and then add buttermilk; refrigerate and marinate for at least 20 minutes (up to 2 hours).

Dredge

In a shallow dish whisk together flour and cornstarch. Remove chicken from buttermilk letting excess drip off, then dredge each strip in the flour mixture, pressing to adhere a light, even coating. Set coated strips on a wire rack for 5 minutes to dry slightly.

Cook

Heat vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / oil should sizzle when a small piece of bread is dropped in). Fry chicken strips in batches, 2–3 minutes per side, until golden brown and cooked through (internal temperature 165°F). Drain on paper towels or a wire rack. Keep warm in a 200°F oven if making ahead.

Fry bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Reserve a teaspoon of rendered bacon fat for optional use in slaw or to flavor tortillas.

Dice the roma tomatoes and finely dice the white onion and seeded jalapeño. Chop cilantro. Combine tomatoes, onion, jalapeño, and cilantro in a bowl. Add lime juice and kosher salt, stir, and let rest 10 minutes at room temperature for flavors to meld.

In a small saucepan over low heat melt the butter. Whisk in the tablespoon of flour and cook 30–45 seconds to remove raw flour taste. Gradually whisk in the milk until smooth. Stir in shredded cheddar and cream cheese until melted and smooth. Season with hot sauce and salt. Keep warm on the lowest heat, stirring occasionally; if too thick, thin with a teaspoon or two of milk.

In a bowl combine shredded cabbage and grated carrot. Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss dressing with cabbage mixture until evenly coated. Taste and adjust seasoning. Optionally fold in 1 teaspoon reserved bacon fat for a smoky note.

Warm the soft flour tortillas in a dry skillet over medium heat about 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 5–7 minutes. Crisp the crunchy corn tortillas briefly in oil or oven if needed so they remain crunchy.

To assemble each order (2 tacos per order): Lay one warmed flour tortilla on a flat surface and place one crunchy corn tortilla on top (this gives a soft + crunchy bite). Place an even portion of shredded cheese on the corn tortilla, then 3–4 pieces of ancho-spiced chicken strips, a spoonful (about 1–2 tbs) of pico de gallo, 2 tbs of house slaw, and scatter chopped bacon. Drizzle 1–2 tbs of warm cheese sauce and 1–2 tbs ranch dressing over the top. Garnish with fresh cilantro leaves and a squeeze of lime. Repeat to make the second taco.

Serve immediately while chicken is hot and corn tortilla is still crunchy. Provide extra ranch and lime wedges at the side.

If using store-bought ranch, whisk briefly to loosen. For a quick flavored ranch, stir 2 tbs ranch with 1/4 tsp ancho chile powder. Drizzle over assembled tacos or serve on the side.