Fried Chicken Tacos
""Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite."..."
INGREDIENTS
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1/4 cup fresh lime juice
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Kosher salt
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4 large boneless chicken thighs with skin (about 5 ounces each), pounded 1/3 inch thick
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1/2 pound tomatillos—husked and quartered
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2 garlic cloves, chopped
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2 serrano chiles or 1 large jalapeño with seeds, chopped
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1 small onion, coarsely chopped
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3 tablespoons cilantro leaves
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1 Hass avocado, cut into 1/2-inch dice
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1/3 cup all-purpose flour
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1/2 teaspoon freshly ground black pepper
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Large pinch of cayenne pepper
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Vegetable oil, for frying
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Warm corn tortillas, for serving
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