Wednesday, May 2, 2012

Buffalo Chicken Taquitos

3 cups shredded cooked chicken
1/3 cup Frank's wing sauce
3/4 tsp salt
36 corn tortillas

1.  In large bowl, combine chicken, wing sauce, and salt.
2.  To build taquitos, place about 1 heaping Tbsp of chicken at one end of each tortilla.  Gently roll tortilla tightly and secure with a toothpick.  Deep-fry immediately or place rolled tacos in a resealable bag to keep moist.  Refrigerate up to 2 days or until ready to cook.
3.  Fill a deep-fryer, deep heavy pot, or deep skillet with 3 inches of vegetable oil and heat to 350 degrees.  Using tongs, gently place 3 to 4 tacos at a time in hot oil and deep-fry, turning once, until golden brown and crispy, about 2-3 minutes.  Drain on paper towels.

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