We’re getting foodie for Throwback Thursday with the buffalo chicken taco recipe that we debuted in the first ever print edition of Aesthetic. Perfect for serving up at dinner parties, we envision this soft taco choice served with American themed cocktails and a New York cheesecake – ideal for your Sex and The City night in with the girls…


  • 2 pieces of chicken (breast or thigh optional)
  • 1 cup flour
  • 3 tablespoons cornstarch
  • 1 teaspoon Cayenne powder
  • 1 teaspoon garlic powder
  • 1 cup buffalo wing sauce (plus extra for garnishing)
  • 1 tablespoon olive oil
  • 10 soft tortillas
  • shredded lettuce
  • diced onions
  • avocado pieces
  • ranch dressing
  • cheese


one. // Combine the flour, Cayenne and garlic powder in a mixing bowl. Whilst you’re mixing these, start heating your hob to a medium-high heat and prepare a large mixing bowl with the buffalo wing sauce.

two. // Cut your chicken of choice into inch pieces or strips. Season each piece of chicken with a little pepper and salt if desired.

three. // Immerse your chicken pieces into the flour and powder mixture, and add this to the heat with a little olive oil. Cook and brown the chicken on each side.

four. // Once your chicken has browned, place the chicken in the bowl of sauce and mix well. You can then add more heat or set aside and let your guests begin taco building.

five. // Serve with a small round tortilla, a little lettuce, ranch dressing and cheese. Diced onions are great for some extra flavour and avocado is an excellent choice for a healthier take on the recipe.

Michelle Chai is a self-confessed colour avoider, avid coffee enthusiast, multi-tasker extraordinaire and, by night, a regular fashion blogger at Daisybutter. She edits Aesthetic (both online and print) and really enjoys her ongoing quest for the perfect knit. FYI, this one came close to nabbing the title.


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