Blt Tacos: Your Two Favorite Foods in One Happy Place

Chicken

• 2 6-ounce chicken breasts
• 1 1/2 cups buttermilk
• 1 1/2 cups flour
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt

Canola oil, for frying

Bacon

• 4 rashers of smoked bacon
• 1 tablespoon maple syrup

Mayo

• 1/2 cup mayo
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 8-10 6-inch corn tortillas
• 3 plum tomatoes
• 1/4 cup red onions, finely diced
• 1 cup shredded lettuce
• 1 tablespoon lime juice

1. Slice chicken breast into thin strips, and place them in a freezer bag. Cover chicken with buttermilk, seal the bag, and chill in the fridge overnight (or at least 1 hour).
2. Preheat the oven to 350 degrees F.
3. Line a large baking sheet with parchment paper and lay bacon flat. Baste bacon with maple syrup and bake, turning halfway through, for 25 to 30 minutes. Set aside.
4. Crumble bacon into small bits, and toss with tomatoes, red onions lettuce, and lime juice. Season with a pinch of salt and set aside. Stir together mayo, lime juice, and chili powder. Chill mayo in the fridge until the tacos are ready.
5. Heat 3-inches of canola oil in a deep Dutch oven to 350 degrees F.
6. Combine flour, spices, salt and pepper in a bowl. Working in batches, dredge the chicken with flour, coating it entirely, and fry for 5 to 6 minutes, until crunchy and golden brown. Carry on frying the remaining chicken tenders.
7. Build the tacos with a heaped spoonful of mayo, a chicken tender, and a handful of the BLT fixings.