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Buffalo Chicken Tacos
Tasty. A real mashup of crunchy air fried buffalo chicken tenders served in a convenient, easy-to-
eat flour tortilla. These tacos are filled with fresh lettuce, tomato and celery crunch accented with
spicy wing sauce and cooled with traditional creamy blue cheese dressing.
Serves 4
•
4 flour tortillas
•
3/4 lb. chicken tenders
•
1/2 cup flour
•
1 packet taco seasoning
•
2 eggs, beaten
•
1-1/2 cups seasoned panko (Japanese breadcrumbs)
•
4 tablespoons buffalo wing sauce
•
4 tablespoons blue cheese dressing
•
2 limes, cut into wedges
•
1/2 cup iceberg lettuce, shredded
•
1/2 cup grape tomatoes, halved
•
2 stalks celery, diced
•
1/2 cup cilantro, chopped
1.
Cut chicken tenders into 9 to 12 bite-sized pieces.
2. Set up 3-bowl breading station:
• flour + taco seasoning
• whisk 2 eggs
• seasoned panko breadcrumbs
3. Dredge the chicken pieces in flour. Pat gently to remove any excess.
4. Dip chicken into egg.
5. Swirl the coated chicken in the panko breadcrumbs until each piece is fully coated.
6. Add breaded chicken to both crisping racks. Spray with olive oil.
7.
Choose CHICKEN (
8. Turn and rotate crisping racks halfway through air frying.
9. Assemble tacos. Prepare a bed of lettuce, tomatoes, and celery in the base of the tortilla.
Add chicken. Spoon wing sauce and blue cheese dressing over the chicken. Add a sprinkle of
chopped cilantro and a squeeze of fresh lime juice to finish.
) menu option. Adjust TIME
to 15 minutes.
(
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