Chicken, Bacon Ranch Soft Crunch Recipe

Prep and marinate

Trim chicken and cut into 4–6 long strips suitable for folding in a tortilla (about 3/4 inch thick). In a bowl combine ancho chile powder, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Rub 1/3 of the spice mix over the chicken pieces, then add buttermilk and toss to coat. Marinate 15–30 minutes in the refrigerator (or up to 2 hours).

Make dredge

In a shallow dish whisk together the all-purpose flour, cornstarch and the remaining spice mix (use the rest of the spice blend) so the coating is evenly seasoned.

Fry the chicken

Pour neutral oil into a wide skillet to a depth of about 1/4 inch and heat over medium-high to 350°F (175°C) if using a thermometer. Remove excess buttermilk from chicken, let drip, then dredge pieces thoroughly in the flour-cornstarch mixture, pressing so a good crust forms. Fry in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan to keep crisp.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then chop into bite-size pieces. Warm the soft flour tortillas in a dry skillet or wrapped in foil in a 300°F oven for 5–7 minutes. Set the crunchy corn tortillas (or chips) aside so they remain crisp at assembly.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/4 tsp salt in a small bowl. Mix gently and let sit at room temperature for 10 minutes to marry flavors; adjust salt or lime to taste.

In a medium bowl combine shredded green cabbage, red cabbage and carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, 1/4 tsp salt and 1/8 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Chill briefly if time permits.

Melt butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook 30–45 seconds to remove raw flour taste. Slowly whisk in milk and bring to a gentle simmer until thickened, 2–3 minutes. Reduce heat to low, whisk in shredded cheddar and cream cheese until smooth. Season with 1/8 tsp cayenne (or a few drops hot sauce) and 1/8 tsp salt. Keep warm on very low heat, stirring occasionally so it stays pourable.

For each order (makes 2 tacos): place one warmed soft flour tortilla on a plate. Add a layer of house slaw (about 1/4 cup), then 2 pieces of ancho-crisp chicken. Drizzle about 1 tablespoon ranch dressing and 1 tablespoon cheese sauce over the chicken. Sprinkle chopped bacon (about 3 slices worth) and 2 tablespoons pico de gallo on top. Slide a crunchy corn tortilla alongside or slightly tucked into the soft tortilla so you get both soft and crunchy textures. Garnish with a small pinch of cilantro leaves and serve with a lime wedge. Repeat for the second taco.

Serve immediately to preserve crispness of the fried chicken and crunchy corn tortilla. Leftover components store separately: chicken refrigerated up to 2 days (re-crisp in a 375°F oven 6–8 minutes), slaw and pico 2–3 days, cheese sauce 2 days (reheat gently).