Chicken Big Mac Taco (Printer-Friendly Version)
Crispy chicken, Big Mac sauce, cheese, pickles, and lettuce wrapped in a golden flour tortilla.
# What You'll Need:
→ Chicken Tenders
01 -
1 pound chicken tenderloins
02 -
1 cup all-purpose flour
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2 large eggs
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1/4 cup whole milk
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon sweet paprika
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1/2 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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2 cups vegetable oil, for frying
→ Tacos
11 -
6 (8-inch) flour tortillas
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6 slices American cheese
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2 cups iceberg lettuce, shredded
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18 dill pickle slices
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2 tablespoons olive oil
→ Big Mac Sauce
16 -
1/2 cup mayonnaise
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2 tablespoons sweet pickle relish
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1 tablespoon yellow mustard
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1 tablespoon white wine vinegar
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1 tablespoon finely grated yellow onion
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1/2 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon fine sea salt
# Steps to Follow:
01 -
Whisk together mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, grated onion, smoked paprika, garlic powder, onion powder, and salt in a small bowl. Adjust seasoning to taste, cover, and refrigerate until ready for assembly.
02 -
In a bowl, whisk eggs and milk until smooth. In a shallow dish, combine flour, garlic powder, onion powder, sweet paprika, kosher salt, and black pepper. Dip chicken tenderloins in the egg-milk mixture, then coat thoroughly with the flour mixture, pressing to adhere on all sides. Shake off excess.
03 -
Pour vegetable oil into a deep, heavy-bottomed skillet to a depth of 1 inch. Heat oil to 350°F. Fry chicken in batches, about 3 minutes per side, until golden and crispy with an internal temperature of 165°F. Transfer to a wire rack to drain excess oil.
04 -
Heat olive oil in a large skillet over low heat. Add a tortilla, cook for 2 minutes or until lightly golden yet flexible. Flip, add a slice of American cheese, and cook another 1-2 minutes until just melted. Remove and repeat with remaining tortillas.
05 -
Spread 1-2 teaspoons of Big Mac sauce on each cheese-topped tortilla. Place a hot fried chicken tender on top. Garnish with shredded lettuce and 3 pickle slices per taco. Drizzle with extra sauce if desired. Serve immediately while warm.
# Additional Tips:
01 -
Big Mac sauce can be made up to 5 days ahead and stored covered in the refrigerator.
02 -
If desired, use high-quality store-bought chicken tenders for faster assembly.