Buffalo Chicken Tacos
These buffalo chicken taco shells with mac and cheese and bacon filling were as absurd as they look. The combination of the buffalo sauce with the cheese from the mac and cheese was fantastic, and the small bits of bacon made it even better. I didn't have a recipe for this meal, I just saw a picture on First We Feast's Instagram page, and wanted to give it a shot. I didn't know if the chicken would actually solidify into the taco shell shape or not, but to my surprise they did. As you would imagine, these tacos are very heavy, and most people will only eat one or two. Nevertheless, this was a unique meal that I enjoyed creating.
Cooking Instructions
- 1
Preheat oven to 400°F
- 2
Using a meat tenderizer, flatten the chicken breasts so that their diameter is about 7-8 inches.
- 3
In a bag, mix together flour, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1/2 teaspoon salt.
- 4
On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
- 5
Shake the chicken pieces with the seasoned flour.
- 6
Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl.
- 7
Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet(s).
- 8
Bake chicken breasts for 15 minutes.
- 9
Pour bottle of Frank's RedHot sauce into a large bowl. Flip chicken breasts in sauce and make sure they are completely covered.
- 10
Place taco shell racks onto cooking sheet(s) used in step 7, making sure to space them out evenly. Put chicken breasts in taco shell rack slots.
- 11
Bake the chicken "taco shells" until outside is crispy, and shells are solid in a curved shape (about 30-40 minutes).
- 12
Meanwhile, cook bacon on a stove-top pan, and cook mac and cheese using provided directions on box.
- 13
Chop up bacon into small bits.
- 14
Once the chicken taco shells are solid and crispy, put mac and cheese into the shells and sprinkle bacon bits on top.