Antique Taco Fried Chicken Burrito Dupe

Instructions

1. Choose one chicken path. For Option 1, use purchased fried chicken from Chick-fil-A, KFC, or a similar shop. Boneless nuggets, strips, tenders, or popcorn-style chunks are easiest. Extra crispy and original are both fine, but skip heavily sauced chicken such as Buffalo-coated chicken. Pull bone-in chicken from the bones if needed. Pinch or scrape off 2 tablespoons of crisp breading for the crema, cut larger pieces into 1 to 1 1/2-inch chunks, and keep the chicken hot and crisp. If it needs refreshing, heat it on a rack in a 375°F oven for 5 to 8 minutes.

2. For Option 2, cook the frozen fried chicken according to the package directions until hot and crisp. Pinch off 2 tablespoons of crisp breading for the crema, then cut strips or larger pieces into 1 to 1 1/2-inch chunks. Keep the chicken hot and crisp.

3. For Option 3, whisk the buttermilk, salt, garlic powder, and black pepper in a bowl. Add the chicken, cover, and refrigerate for at least 2 hours.

4. For the DIY dredge, combine the flour, cornstarch, salt, garlic powder, onion powder, and black pepper in a wide bowl. Flick 2 tablespoons of the chicken marinade into the flour and rub it through with your fingers to make small craggy clumps.

5. Lift the DIY chicken from the marinade a few pieces at a time and press it firmly into the dredge. Heat the frying oil to 350°F. Fry in batches for 4 to 6 minutes, until deeply golden and cooked through. Drain on a rack. Save 2 tablespoons of crisp breading bits for the crema.

   

6. For the Chicken Bit Crema, stir the Mexican crema, sour cream, lime juice, salt, and finely crushed crisp breading bits together. Rest for 15 minutes before using. This is a first-test inference, not a published Antique Taco formula.

7. Combine the black beans, bean liquid or water, salt, and smashed garlic in a small saucepan. Simmer for 10 minutes. Remove the garlic and crush about one-quarter of the beans to make the mixture creamy but still chunky.

8. Mix the Chihuahua, smoked Gouda, and sharp cheddar together for the Tres Queso. This is the same Ortiz 2:1:1 cheese ratio used in Antique Taco Potato-Poblano Tacos.

9. Warm a flour tortilla until very flexible. Add about 1/2 cup Tres Queso, 1/3 to 1/2 cup black beans, a generous portion of fried chicken, about 2 tablespoons Chicken Bit Crema, 1 to 1 1/2 tablespoons Antique Taco Smoked Habanero Salsa Dupe, and 1 1/2 to 2 teaspoons honey.

10. Add thin white onion, a handful of arugula, scallions, and a handful of plain kettle chips, barely crushing the chips as they go in. Fold in the sides and roll the burrito tightly. Repeat with the remaining tortillas and fillings.

    

11. Set each burrito seam-side down on a dry griddle. Cook for 60 to 90 seconds per side, until the flour tortilla is browned and crisp. Cut diagonally.

12. Serve each burrito with more of the same Antique Taco Smoked Habanero Salsa Dupe on the side, if desired.