Punta Cana Recipe

Prep and marinate

Trim chicken thighs of excess fat and pat dry. Cut each thigh into 3–4 strips about 1 inch wide. In a bowl, whisk together buttermilk and hot sauce. Add chicken strips, toss to coat, and refrigerate for at least 20 minutes (up to 2 hours).

Heat oil & prepare dredge

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (approx. 1 cup). Heat over medium-high until it reaches 350°F (175°C) or bubbles form when a small piece of bread is dropped in. In a shallow dish combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cumin, kosher salt, and black pepper.

Dredge & fry

Remove chicken from buttermilk, letting excess drip off. One piece at a time, press chicken into the flour mixture to thoroughly coat; shake off excess. Fry chicken in batches without overcrowding for 3–4 minutes per side until golden brown and internal temperature reads 165°F (74°C). Adjust heat to maintain oil at about 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F oven while frying remaining batches.

In a medium bowl combine green cabbage, red cabbage, shredded carrot, and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, honey, salt, and black pepper until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Chill for 10–15 minutes to let flavors meld.

In a bowl combine rinsed black beans, corn, diced red bell pepper, diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, olive oil, salt, and black pepper. Mix gently to combine. Taste and adjust seasoning. Keep chilled until assembly.

Stir together sour cream, minced chipotle in adobo, lime juice, honey, and salt until smooth. Taste and add more chipotle for heat if desired. Chill until ready to use (can be made ahead).

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 8–10 minutes. To assemble each tortilla: place a heaping 1/4 cup creamy slaw in the center, top with 2–3 pieces of fried chicken, spoon 2 tablespoons black bean & corn salsa over the chicken, drizzle about 1 tablespoon chipotle crema, and finish with a sprinkle of fresh cilantro leaves. Serve immediately with lime wedges on the side.

Leftovers: keep components separate in airtight containers in the refrigerator (chicken 2 days, slaw & salsa 3–4 days, crema 5 days). Reheat chicken in a 350°F oven for 8–10 minutes to restore crispness.