BBQ Ranch Breaded Chicken Tacos
- 1 yellow or vidalia onion, cut into 1/4” slices
- 1/2 cup all purpose flour
- Kosher salt
- Freshly ground black pepper
- Canola or Vegetable oil, for frying
Makes 4 servings.
Ingredients
- 1 package CHEF’S CRAFT® Breaded Chicken Chunks, cooked according to package directions
- 8 taco-sized flour tortillas, warmed
- 1 avocado, chopped
- Spicy Vinegar Slaw, recipe below
- Fried Onions, recipe below
- 1/2 cup BBQ Sauce
- 1/2 cup Ranch Dressing
- Chopped cilantro, optional
- 2 1/2 cups shredded purple cabbage
- 1/2 cup shredded carrot
- 2 jalapeños, thinly sliced
- 1 1/2 tablespoons canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 yellow or vidalia onion, cut into 1/4” slices
- 1/2 cup all purpose flour
- Kosher salt
- Freshly ground black pepper
- Canola or Vegetable oil, for frying
Directions
Cook breaded chicken chunks according to package directions. Meanwhile, make the spicy vinegar slaw and fried onions.
For the Spicy Vinegar Slaw, in a medium mixing bowl, combine cabbage, carrot, and jalapeño.
In a separate small bowl, whisk together oil, vinegar, sugar, and season generously with salt and pepper.
Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
For the Fried Onions, heat 1/2” of canola or vegetable oil in a small skillet over medium-high heat.
Place flour in a small bowl and season well with salt and pepper.
Coat onion slices in flour mixture and shake to remove excess flour.
Fry in batches until golden brown and crisp (about 30-45 seconds per batch).
Remove to a paper towel lined plate and immediately sprinkle with Kosher salt.
Top each tortilla with breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, and a drizzle of BBQ sauce and ranch dressing. Garnish with cilantro, if desired.