As far as preparation of the buffalo chicken, I cut one pound of skinless & boneless chicken breasts into 1 inch pieces. I then seasoned these pieces of chicken with pepper. Separate in a bowl, I combined: 1/3 cup flour, 3 tablespoons cornstarch, 1/8 teaspoon cayenne pepper & 1 teaspoon garlic powder. I then dredged the cut chicken in this flour mixture.
In a large & heated dutch oven* (medium-high heat), I added 1 tablespoon of olive oil and then added the dredged chicken. I mixed it around so each side had time to cook for 3 to 4 minutes. Once the chicken was cooked, I tossed it in a bowl with 1/3 cup Frank's Red Hot.
*A dutch oven really means, dutch oven. A frying/saute pan = one smokey house!!
I assembled my tacos with the chicken, toppings and sprinkles of blue cheese & Red Hot.
Serving Size - 5 servings at 2 tacos each
Quick Fact: Did you know leaving the avocado nut in with your avocado slices or guacamole slows it down from turning brown? I've found this to be one amazing bit of knowledge.
This recipe was adapted from mrsregueiro.com via Pinterest.
