HOT CHICKEN TACOS

INGREDIENTS:
– For the coleslaw:
1 glass of mayonnaise
2 tablespoons of Dijon mustard
2 tablespoons of red wine vinegar
3 tablespoons of brown sugar
1 teaspoon of salt
1 tablespoon of finely chopped white onion
Mix 2 cups red cabbage into coleslaw cubed
1/4 cup chopped carrots
– For the pickle:
2 Persian onions, cut into ½ inch slices
2 tablespoons fresh dill
1 cup apple cider vinegar
1 cup sugar
1 teaspoon mustard seeds
– For the sauce:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup parsley
1 tablespoon chopped chives
1 tablespoon onion powder
1 tablespoon chopped dill
– For hot chicken taco shells:
1 gallon cooking oil for frying
2 skinless chicken breasts
2 cups all-purpose flour
4 beaten eggs
1 tablespoon salt, pepper, and garlic powder
– For hot chicken:
2 tablespoons red pepper
1 tablespoon brown sugar
1 teaspoon red pepper powder
1/2 teaspoon garlic flour 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup hot oil
– French fries for:
4 large Yukon Gold potatoes
1 teaspoon of salt and red pepper
SERVING:
– For the coleslaw:
Fried onion, mayonnaise, mustard, vinegar, sugar, salt and pepper together. Mix the cabbage and carrots and set aside, stirring occasionally.
– For the potatoes:
Mix the vinegar, sugar, salt and mustard seeds in a saucepan over medium heat. Boil for 30 seconds. Turn off the heat.
Place the sliced ​​cucumbers in a heatproof bowl and cover with hot water. Set aside for later. – Ranch dressing: Combine mayonnaise, cream, olive oil, chives, onion powder and dill in a food processor or blender. Pulse a few times and mix for 30 seconds until it reaches the consistency of a creamy sauce. Set aside for later.
– For fries:
Heat oil to 375 degrees F.
Peel the potatoes and cut them into 1-inch wide sticks. Put it in cold water to remove the starch. Pat the potatoes dry and fry for 5 minutes. Strain and season with salt and red pepper powder.
– Chicken Taco Shells:
While the potatoes are cooking. Arrange two digging stations in small bowls or plates. Add the flour all at once and add 1 teaspoon of salt, black pepper and garlic powder. In another bowl or plate, add the eggs and ¼ cup of water.
Place a piece of plastic wrap on the board. Add the chicken breasts and place another piece of plastic wrap on top. Use a hammer or heavy rolling pin to flatten the chicken to half an inch thick. Be careful not to tear the chicken.
Add the chicken to the egg wash and let it drain as much as possible. Coat the chickens in the flour mixture. Also dry the chicken with your handsPossible. Repeat this process to double the size.
Add chicken to taco shells (link in description). If you’re not using flour, carefully use tongs to lower the chicken into the pan, forming a “U” shape. After a few minutes the chicken can be caught. Cook the chicken for about 4-6 minutes or until golden brown and cooked through. Drain the oil, add salt. Repeat with additional chicken. Put aside.
– For the hot chicken seasoning:
In a large pot over medium heat, combine the paprika, brown sugar, paprika, garlic powder, salt, and pepper. Put it together. Use the hot oil from the chicken and prepare the sauce by adding about 1 cup while the potatoes are cooking.
Brown the chicken as much as possible with a heavy whisk.
– Assembling the tacos:
Add a few pieces to the chicken strips. Add some sweet potatoes on top. Top with potatoes and fries and sprinkle with ranch. To enjoy!