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Dijon Buttermilk Fried Chicken Tacos


2 pounds boneless, skinless chicken thighs

¼ cup quality vinaigrette dressing

1½ teaspoons kosher salt

½ cup smooth Dijon mustard

½ cup skim or low-fat buttermilk

1 gallon peanut or corn oil

½ pound white rice flour

10 6-inch corn tortillas (housemade or Milagro brand)

½ head red cabbage, shredded

1 bunch cilantro

2 limes, cut into 8 wedges

Hot sauce


  1. Add chicken to a large zipper-lock bag, mix vinaigrette and salt and pour over chicken.
  2. Marinate in the refrigerator for a minimum of 8 hours and up to 3 days.
  3. After 8 hours, add dijon and buttermilk to bag and continue marinating for an additional 12 hours.
  4. Preheat oil in a large Dutch oven or similar vessel to 350 degrees.
  5. Shake off excess marinade and dredge heavily (or shake together in large brown bag) in flour.
  6. Fry floured chicken in dutch oven until pieces float to the surface—about 6 minutes. Place on tray lined with paper towels to drain.
  7. To assemble taco, warm tortillas then divide chicken pieces evenly on each. Garnish cabbage, cilantro and lime, as well as a good hot sauce.
Editor's Note: For something different, Chef Dickerson recommends that you try mixing your hot sauce with local honey.
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