Ingredients
• 1 lb (450g) boneless chicken thighs or breast, cut into strips
• 1/2 cup buttermilk (or 1/2 cup milk + 1 tbsp lemon juice)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup panko breadcrumbs (or almond flour for low-carb)
• 1/2 tsp paprika
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp melted butter or olive oil
• Cooking spray or oil for baking
For the blue cheese slaw:
• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup plain Greek yogurt (or ranch)
• 2 tbsp crumbled blue cheese (or dairy-free alternative)
• 1 tbsp lemon juice
• 1 green onion, sliced
• Salt & pepper to taste
To assemble:
• 8 small corn or lettuce taco shells
• Extra hot sauce (optional)
• Fresh cilantro (optional)
Instructions
- Marinate chicken: In a bowl, mix chicken with buttermilk, garlic powder, and onion powder. Let sit 15–30 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make coating: In a shallow bowl, mix panko, paprika, salt, and pepper.
- Dip each chicken strip into the buttermilk mix, then coat in panko. Place on baking sheet.
- Lightly spray chicken with oil. Bake 18–20 minutes, flipping halfway, until golden and crispy.
- While baking, make slaw: Toss cabbage, yogurt, blue cheese, lemon juice, green onion, salt, and pepper. Chill until ready.
- Toss chicken in buffalo sauce: In a bowl, mix hot sauce and melted butter. Add cooked chicken and toss to coat.
- Assemble tacos: Fill shells with buffalo chicken, top generously with blue cheese slaw. Drizzle with extra sauce if you like it spicy!
- Serve immediately with a side of ranch or more blue cheese.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 40 mins , Servings : 4 (2 tacos each) , Calories : 320 , Net Carbs: 18g , Fats: 14g , Protein: 30g