Fried Chicken B.L.T Taco

Recipe

2 Boneless skinless chicken breasts

9 slices thick cut bacon

2 TBSP rice vinegar

1 TSP granulated garlic

1 TSP granulated onion

1/2 TSP cumin

1/4 TSP cayenne pepper

1/2 TSP chili pepper

1/4 TSP salt

1 cup panko bread crumbs

2 cups grated white cheddar cheese (for topping)

2 cups vegetable oil

12 mini flour tortillas 

pre-made pico de gallo 

1 avocado (for topping)

1 head red butter lettuce

Sriracha Mayo

1/2 cup mayo

2 TBSP sriracha

Pickled Fresnos

1 Fresno Chili (sliced)

4 TBSP distilled vinegar

2 TBSP sugar

Directions

In a large skillet start by frying up your bacon. Once the bacon is fried drain on paper towel and let it sit while you prepare your chicken to be fried and pickle your fresno chili's. Slice one fresno chili and use a large bowl to mix your distilled vinegar and sugar to make the pickling liquid for the chili's. Add the chili's to the bowl and let it sit. Take two chicken breasts and slice them into small strips that will fit into the tortilla. Place the chicken strips in a large bowl and season with rice vinegar, garlic, onion, cumin, cayenne pepper, chili powder, salt, and panko bread crumbs. Then in a large pan add 2 cups of vegetable oil on high heat. Once the oil is hot place all the chicken in the hot oil and let it fry for about 10-12 minutes or until golden brown. Once the chicken is done drain on paper towel and begin to assemble your taco. In a measuring cup prepare your sriracha mayo with 1/2 cup mayo and 2 tablespoons sriracha. Place a strip of fried chicken on the flour tortilla wtih lettuce, bacon, pico de gallo, avocado slices, pickled fresno chili's, cheddar cheese, and top with the sriracha mayo.