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

Crispy Chicken Tacos from the Village Tavern

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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.

Chicken Tacos

Village Tavern


  • 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


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


  • 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


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


  • 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


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


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


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

2.  Mix until well-combined

Chipotle Sauce


  • 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


  • In a food processor, combine all ingredients until smooth
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Birmingham, AL 35209

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Fax: 205.323.3314

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