Crispy Chicken Tacos from the Village Tavern - Alabamas13.com WVTM-TV Birmingham, AL

Crispy Chicken Tacos from the Village Tavern

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BIRMINGHAM, AL -

Chef Mary Grace Howard shares her recipe for this tasty item on the menu at the Village Tavern located at the lower level of The Summit. www.villagetavern.com

Chicken Tacos

Village Tavern

Ingredients:

  • As Needed Canola Oil for Frying
  • 4 Each Chicken Tenders, around 1 oz. wt. piece
  • As Needed All Purpose Flour
  • As Needed Corn Flakes Breading (Recipe Follows)
  • As Needed Milk-Egg Wash (Recipe Follows)
  • 2 Each Flour Tortilla, 6-inch
  • ½ Cup Mango-Jalapeno Slaw, drained (Recipe Follows)
  • 2 Tablespoons Chipotle Aioli (Recipe Follows)
  • 2 teaspoons Scallions, sliced
  • 2 Each Bamboo Pick
  • 1 Each Lime Wedge

Procedure

1.  Heat oil in a stock pot for frying.

2.  Bread chicken tender pieces starting with the flour, then milk, then corn flakes breading, coat it evenly and shake off excess breading. Repeat for the 3 chicken tender pieces.

3.  Once the oil is hot, drop chicken tender pieces and cook for 2 to 2 ½ minutes, or until done. Drain on a plate lined with paper towel.

4.  Toast flour tortilla on both sides on a hot pan, until warm.

5.  Place ½ cup of the drained mango-jalapeno slaw at the center of each flour tortilla from 12:00 to 6:00. Place TWO pieces of crispy chicken tenders on top of the slaw on each tortilla.

6.  Drizzle of chipotle aioli on top of the crispy chicken tenders.

7.  Garnish with 1 teaspoon of scallions on top of the crispy chicken tenders.

8.  Place the 2 tacos side by side and stick a 7" bamboo skewer through the middle of the tacos to keep it together. Stick a fresh lime at the end of the bamboo skewer.

Corn Flakes Breading

Ingredients

  • ½ Cup Almond, slivered
  • ½ Cup Sesame seeds
  • 3 Cups Cornflakes
  • ¾ Cup Sugar, granulated
  • 1 ½ Tablespoon Red Pepper Flakes
  • 1 Tablespoon Kosher Salt

Milk-Egg Wash

  • 3 Each Eggs, beaten
  • 1 Cup Milk

Procedure

1.  To make the breading, put almonds, sesame seeds, cornflakes, sugar, chili flakes and Kosher Salt into a food processor and pulse lightly, until combined and coarsely chopped.

2.  In a separate bowl, whisk eggs and milk.

Mango-Jalapeno Dressing

Ingredients

  • 1 Cup Mangoes, ¼ inch dice
  • ½ CupSugar, granulated
  • 1 Tablespoon White Wine Vinegar
  • 2 teaspoons Garlic, minced
  • 2 teaspoons Red Onion, minced
  • 1 Each Jalapenos, seeded, minced
  • 2 teaspoons Lime Juice
  • 2 Tablespoons Cilantro, chopped
  • 1 Cup Mayonnaise
  • 1 teaspoon Garlic, minced
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper, coarse grind

Procedure

1.  In a small sauce pot, combine mangos, sugar, vinegar, garlic, onions and jalapeno and simmer for 8 minutes. Immediately cool down.

2.  In a mixing bowl, combined lime juice, cilantro, mayonnaise, garlic, Kosher salt and black pepper. Whisk until well combined.

3.  Add cooled down mango mixture and mix well.

Mango-Jalepeno Slaw

Ingredients

  • 2 Cups Shredded Cabbage/Slaw mix
  • ¾ Cup Mango-Jalapeno Dressing

Procedure

1.  In a small mixing bowl, place Asian slaw mix and the mango-jalapeno dressing.

2.  Mix until well-combined

Chipotle Sauce

Ingredients

  • 2 Tablespoons Chipotle puree in Adobo
  • 2 teaspoons Lemon Juice
  • 1 Each Garlic Clove
  • 1 Tablespoon Shallots, minced
  • ½ Cup Mayonnaise
  • 1 ½ Tablespoon Dark Brown Sugar
  • 1 teaspoon Rice Wine Vinegar
  • 1/8 teaspoon Kosher Salt

Procedure

  • In a food processor, combine all ingredients until smooth
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