1½poundsboneless skinless chicken breast, sliced into tenders
6tablespoonsmilk, whole or reduced fat
1½tablespoonsyogurt, full-fat or reduced-fat
1½tablespoonsdistilled white vinegar
1½teaspoonsred chili powder
1½teaspoonsonion powder
¾teaspoongarlic powder
¾teaspoonground black pepper
Salt, to taste
Chicken Coating
¾cupall-purpose flour
¼cupcornstarch
1½teaspoonsred chili powder
½teaspoonpaprika
Salt, to taste
Neutral flavored oil, to deep fry
Toppings
Flour tortillas
Spiced crema
Shredded cabbage
Sliced radishes
Pico de gallo
Cilantro
Jalapeños
Instructions
Prepare Crema
In a bowl, whisk together all ingredients until smooth. Refrigerate until ready to use.
Prepare Chicken
In a large bowl combine all of the marinade ingredients and cover. Set aside and allow it to marinate for at least 2 to 24 hours.
Heat enough oil to deep fry in a large vessel over medium heat.
In a shallow bowl or plate, whisk together coating ingredients.
Working with one piece of chicken at a time, gently dredge in the flour mixture, making sure not too press the coating on too hard.
When the oil has reached the appropriate temperature, gently fry the coated chicken, making sure not to overcrowd the pan, until done, about 3 to 5 minutes. Transfer to a wire rack or paper towel lined plate to cool slightly.
Assemble Tacos
Warm tortillas.
Top tortillas with chicken, prepared crema, cabbage, radishes, pico de gallo, cilantro, and jalapeños.
Recipe Notes
Crema can be made in advance and kept refrigerated.
Chicken can be marinated up to 24 hours in advance.