Chicken Big Mac Taco (Printer-Friendly)
Crispy chicken, tangy sauce, cheese, pickles, and lettuce wrapped in toasted tortillas for a craveable meal.
# List of Ingredients:
→ For the Chicken Tenders
01 -
1 pound chicken tenderloins
02 -
1 cup all-purpose flour
03 -
1/2 cup cornstarch
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
2 large eggs
10 -
1/2 cup whole milk
11 -
Vegetable oil, for frying
→ For the Big Mac Sauce
12 -
1/3 cup mayonnaise
13 -
1 tablespoon yellow mustard
14 -
2 tablespoons sweet pickle relish
15 -
1 tablespoon finely grated onion
16 -
1 teaspoon white vinegar
17 -
1/4 teaspoon paprika
18 -
Pinch of salt
19 -
Pinch of ground black pepper
→ For the Tacos
20 -
6 small flour tortillas
21 -
6 slices American cheese
22 -
1 cup shredded iceberg lettuce
23 -
12 dill pickle chips
24 -
Olive oil, for toasting tortillas
# Preparation Steps:
01 -
Combine mayonnaise, mustard, sweet pickle relish, grated onion, vinegar, paprika, salt, and black pepper in a bowl. Mix thoroughly, taste, and adjust seasoning as needed. Cover and chill until ready to use.
02 -
Whisk eggs and milk together in a medium bowl to form a wet batter. In a separate shallow dish, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika. Dip chicken tenderloins into the wet batter, allowing excess to drip off, then thoroughly coat in the flour mixture, pressing to adhere.
03 -
Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (177°C). Working in batches, fry chicken tenders for about 3 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
04 -
In a skillet over low heat, add a light coating of olive oil. Place a tortilla in the pan and toast for about 2 minutes or until golden but still flexible. Flip, then add a slice of American cheese and cook an additional 1-2 minutes until cheese is just melted.
05 -
Spread a generous spoonful of Big Mac sauce onto the melted cheese on each tortilla. Top with a hot fried chicken tender. Add 2 pickle chips and a small handful of shredded lettuce. Drizzle with additional sauce if desired. Serve warm.
# Additional Suggestions:
01 -
Big Mac sauce can be prepared up to five days in advance and stored refrigerated in a sealed container.
02 -
For time savings, use high-quality store-bought breaded chicken tenders and focus on fresh assembly and homemade sauce.