Name: Loaded Fried Chicken Curry Tacos
Total time: PT2100.0S
Yield: 4
Ingredients: 1/2 cup Vegetable Oil; 1 pound Chicken Strips; 15 fluid ounce Unsweetened Coconut Milk; 1 Egg; 1 cup Buttermilk; 1 tablespoon Curry Powder; 2 cup All-Purpose Flour; to taste Red Cabbage; to taste Jalapeño Pepper Slices; to taste Serrano Pepper Rings; to taste Carrot; to taste Flour Tortilla; to taste Salt; to taste Ground Black Pepper; 1 cup Mayonnaise; 1 tablespoon Fresh Ginger

Spice up your Taco Tuesday with a few of these Loaded Fried Chicken Curry Tacos with Ginger Aioli! Easy, delicious, and full of sass!

Oven

Intermediate

Poultry

Loaded Fried Chicken Curry Tacos

calories

total_fat

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Vegetable Oil

Chicken Strips

pound

Unsweetened Coconut Milk

fluid ounce

Buttermilk

Curry Powder

tablespoon

All-Purpose Flour

Red Cabbage

to taste

Jalapeño Pepper Slices

Serrano Pepper Rings

Carrot

Flour Tortilla

Salt

Ground Black Pepper

Mayonnaise

Fresh Ginger

Stove

Combine {@4:}, {@6:}, {@0:}, {@2:}, {@3:}, {@5:} and {@1:}. Let the chicken marinate at room temperature for at least 15 minutes.

Combine Buttermilk (1 cup), Egg (1 N/A) [whisked], Unsweetened Coconut Milk (15 fluid ounce), Chicken Strips (1 pound), Curry Powder (1 tablespoon), Salt ( to taste) and Ground Black Pepper ( to taste). Let the chicken marinate at room temperature for at least 15 minutes.

Combine Buttermilk (1 cup), Egg (1), Unsweetened Coconut Milk (15 fluid ounce), Chicken Strips (1 lb), Curry Powder (1 Tbsp), Salt (to taste) and Ground Black Pepper (to taste). Let the chicken marinate at room temperature for at least 15 minutes.

Add {@1:} to a dutch oven and preheat to medium high heat. Add {@0:} to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.

Add Vegetable Oil (1/2 cup) to a dutch oven and preheat to medium high heat. Add All-Purpose Flour (2 cup) to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.

Add Vegetable Oil (1/2 cup) to a dutch oven and preheat to medium high heat. Add All-Purpose Flour (2 cups) to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.

To make the aioli, combine {@2:}, {@1:}, {@3:}, and {@0:}.

To make the aioli, combine Mayonnaise (1 cup), Fresh Ginger (1 tablespoon) [grated, freshly grated], Salt ( to taste), and Ground Black Pepper ( to taste).

To make the aioli, combine Mayonnaise (1 cup), Fresh Ginger (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).

To serve, place a few chicken strips into a {@2:}, add {@3:}, {@1:}, {@0:}, shredded {@4:} and put a dollop of ginger aioli on top. Serve and enjoy!

To serve, place a few chicken strips into a Flour Tortillas ( to taste), add Red Cabbage ( to taste), Jalapeño Pepper Slices ( to taste), Serrano Pepper Rounds ( to taste), shredded Carrot ( to taste) and put a dollop of ginger aioli on top. Serve and enjoy!

To serve, place a few chicken strips into a Flour Tortilla (to taste), add Red Cabbage (to taste), Jalapeño Pepper Slices (to taste), Serrano Pepper Rings (to taste), shredded Carrot (to taste) and put a dollop of ginger aioli on top. Serve and enjoy!

Loaded Fried Chicken Curry Tacos

5.0

35MINS

$3.10

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions