Executive Chef Richard Hinojosa from CRUjiente Tacos shares a recipe for chicken tacos buffalo style.


for chicken

• 1 pound of boneless skinless chicken thighs, cleaned of any visible fat

• 1/2 cup of your favorite hot wing sauce

• 1 cup flour

• 2 eggs

• 1 teaspoon of kosher salt

• 1 teaspoon of onion powder

• 1 teaspoon of garlic powder

• 1 teaspoon of cayenne pepper

for blue cheese jalapeno crema

• 4 ounces of blue cheese crumbled

• 1 cup sour cream

• 2 ounces of lemon juice

• 1 jalapeno, sliced, seeds removed optional

• 1 bunch cilantro

• salt

• 1 cup hot wing sauce

• Minced green onions for garnish

• flour tortillas


for chicken

Slice the cleaned chicken thighs into 1-1.5 oz pieces, try to cut the chicken as long as the tortillas, or close to it.

Toss the chicken strips with 1/2 cup or hot wing sauce and let marinate for 2 hours.

In a small bowl, whisk the eggs with a tablespoon of water, and set aside.

In another bowl, whisk the flour, salt, onion powder, garlic powder, and cayenne, set aside.

Remove the strips from the marinade, shaking off excess, then toss into the flour mixture, toss well.

Then remove from the flour mixture(shake off excess flour) and toss into the egg wash.

Mix well, then remove from the egg wash(shaking off excess wash) and toss back in the flour mixture, toss and pack well with flour, and remove the chicken to a tray dusted with flour.

Heat a pot of oil to 325 degrees, check with candy thermometer.

Then carefully fry a few strips at a time, for about 3 minutes, until the crust is golden brown.

Remove from the oil and set aside on a paper towel to dry off excess oil.

Repeat with remaining chicken.

When all chicken is par fried, turn the oil up to 375 degrees until ready to serve.

for the blue cheese crema

In a blender, puree the blue cheese, cilantro, jalapeños and lemon juice along with 2 tablespoons of the sour cream. 

Blend until smooth. 

Remove from blender, and whisk into the remaining sour cream.  Reserve

In a large non stick pan, warm your tortillas on both sides, then set aside in a warm kitchen towel to keep warm.

Carefully place the par fried chicken strips into the 375 degree oil for about 45 seconds to 1 minute, remove when crispy. 

Place into a bowl, and toss with desired amount of wing sauce.

Place a strip of chicken on each tortilla, drizzle with the blue cheese crema and garnish with chopped green onions.


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