Crispy Chicken Tacos with Gouda Pimento Cheese
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Course
Main Course
-
Cuisine
American
Crispy Chicken Tacos with Gouda Pimento Cheese
Description
This recipe creates tacos with juicy, boneless chicken pieces coated in a triple-layer batter of seasoned flour and beer batter, then fried in ample hot oil for about 2-3 minutes per side. The crust is crisp and flavorful due to the smoked paprika and garlic powder in the dry mix. The gouda pimento cheese is made by blending freshly grated smoked gouda with pimentos, cream cheese, and seasonings for a creamy, slightly smoky cheese spread that complements the chicken well.
The tacos are further enhanced with a lime cabbage slaw featuring Napa and red cabbage mixed with cilantro and lime juice for a tangy crunch. Quick-pickled red onions add a sharp, bright contrast. These elements together give a balanced bite of crunchy, creamy, smoky, and tangy. The assembled tacos offer multiple textures and a lively mix of flavors, suitable for a casual meal.
The chicken batter is lightly adapted from an allrecipes version, and frying with the right oil temperature helps maintain the coating’s crispness. Serving recommendations include topping with extra cilantro or a squeeze of lime for freshness. The slaw and pickled onions can be prepared ahead.
Ingredients
crispy chicken
- 1 pound chicken breast cut into 1 inch pieces, boneless skinless
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 egg lightly beaten, yolks
- 1 ½ cups beer or seltzer water
- vegetable oil for frying
gouda pimento cheese
- 12 ounces gouda cheese freshly grated, smoked
- 1 4- ounce pimento drained, jarred
- 4 ounces cream cheese softened, 1/2 block
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
lime cabbage slaw
- 3 cups Napa cabbage shredded
- ½ cup red cabbage shredded
- ½ cup cilantro plus extra for topping, fresh, chopped
- 2 lime juiced
- 1/4 teaspoon salt
quick pickled onions
- 1 red onion thinly sliced
- 3/4 cup apple cider vinegar
- ½ cup water warm
- 1 1/2 tablespoons sugar
- 1 teaspoon salt coarse
Instructions
crispy chicken
- In a large bowl, whisk together the 3 cups of flour, salt, pepper, paprika and garlic powder.
- In another large bowl, whisk together the 1 ½ cups flour, salt, pepper, egg yolks and beer/seltzer until smooth. We’re going to triple dip the chicken!
- Heat a pot or heavy bottomed skillet over medium heat and add an inch or of oil. I like to do it this way so I’m using a TON of oil, but if you have a deep fryer or want to add 3 to 4 inches of oil in a pot, you can. It’s best to fit the pot with a candy thermometer as you want the oil to reach about 325-350 degrees F and you don’t want it to burn. Don’t dip your chicken until the oil is almost ready.
- Take the chicken pieces and dip in the “dry” flour mix first, totally coating the pieces. Dip them in the beer batter, coating completely, then dip again in the dry flour. Drop the pieces into the oil, frying only 3 to 4 pieces at a time so the oil temp doesn’t drop. Fry for about 2 to 3 minutes, then flip and fry for 2 to 3 minutes more. Remove the chicken and place it on a paper towel-lined plate, then repeat with the remaining chicken.
- To assemble the tacos, warm your tortillas in the oven. Spread the tortillas with a few spoonfuls of pimento cheese. Top with a handful of the lime slaw. Add a few chicken pieces of top. Top with the pickled onions and you’re in heaven! If desired, you can add a sprinkling of cotija cheese.
gouda pimento cheese
- Stir all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip with crackers and veggies, woohoo!
lime salted slaw
- Combine the cabbage and cilantro together in a bowl. Toss with the lime and the salt. I like to make this about 20 minutes ahead of time so the cabbage slightly softens.
quick pickled onions
- Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. They last for about a week in the fridge! Love them.
Notes
- The chicken batter is adapted from Allrecipes and ensures a crispy exterior when fried at 325-350°F.
- Fry a few pieces at a time to prevent oil temperature from dropping and maintain crispness.
- Prepare pickled onions and slaw ahead for convenience; they add freshness and acidity to the tacos.
- Use smoked gouda for the pimento cheese to achieve its distinctive smoky flavor.
User Reviews
Overall Rating
5
You'll Also Love
