3chicken breastsboneless, skinless, cut into strips
2packages Mission® Street Taco Corn Tortillas
1 1/2cupsshredded cheddar cheese
3/4cupchopped dill pickles
3/4cupblue cheese crumbles
In a shallow bowl, whisk together the milk, mayo, and hot sauce. In another shallow bowl, combine the flour and 1/2 teaspoon of the salt.
Heat vegetable oil in a cast iron skillet over medium high. You want to use about 1/2 an inch of vegetable oil to the size of your skillet. Heat until droplets of water sizzle when dropped in.
Dredge each chicken tender in the flour, then in the milk mixture, and again in the flour. Shake to remove the excess flour.
Fry the chicken tenders for about 4 minutes on each side. Cooking times will vary based on the heat of your oil and thickness of chicken. Cook until the chicken is no longer pink in the thickest part.
Transfer the fried chicken strips to a wire rack over a layer of newspaper or a catch pan. Repeat the process until all chicken is cooked.
Carefully scoop out about 1/2 a cup of the hot frying oil. Pour into a medium sized bowl and whisk in the cayenne pepper, brown sugar, paprika, garlic powder, black pepper and remaining salt. Whisk until smooth.
Brush the hot cayenne mixture over the chicken, or toss in a large bowl until well coated.
Preheat oven to 350 degrees. Arrange corn tortillas on a baking sheet. Top evenly with cheddar cheese, slices of hot chicken, chopped pickles, blue cheese crumbles and more cheddar cheese. Top with another corn tortilla.
Bake for 5 minutes, flip with a large spatula, and bake for another 5 minutes. Serve warm.
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