My family LOVES buffalo wings, buffalo chicken dip... basically anything of that sort. This recipe is a way we can get that taste without all the fat or frying (don't get me wrong... that's fine every once in a while!). For my younger two I left some chicken without the buffalo sauce & put some of each on their tacos to cut the spice (they like spice, but I didn't want to overdo it). The ranch dressing and avocado on top add some cooling as well. :)
1 lb chicken breast, cut into 1-inch pieces
1/3 cup flour
3 tbsp cornstarch
1/8 tsp cayenne pepper
1 tsp garlic powder
1/3 cup Frank's hot sauce
1/2 tbsp butter, melted
1 tbsp olive oil
10 6-inch yellow corn (or flour) tortillas
shredded butter lettuce
diced onions mixed with cilantro
green onions, sliced thinly
Heat a large Dutch oven over medium-high heat. In a large bowl combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture. Add the melted butter and hot sauce together (or you can buy Frank's buffalo wing sauce - we just always have the hot sauce on hand).
Add olive oil to the Dutch oven and once it gets hot add chicken and cook on both sides - about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with the wing sauce. Serve with the other toppings to make tacos.