BUTTERMILK FRIED CHICKEN TACOS

Farrah’s 6” Tortillas

Buttermilk Fried Chicken:
4 chicken thighs, cut into bite sized pieces
1 cup buttermilk
1 cup flour
½ cup breadcrumbs
2 tsps of each; cayenne pepper, ground cumin and paprika
1-2 cups oil (for frying)
Salt and pepper to season

Slaw:
1 cup red cabbage, shredded
1 cup lettuce, shredded

Salsa:
½ pineapple, cut into small cubes
1 chilli, finely chopped
Juice from 1 lime
½ red capsicum, finely chopped

To serve:
Siracha mayo and coriander

Place chicken and buttermilk in a bowl. Let marinate for 20 minutes in the fridge. Season with salt and pepper.

In a medium sized pot, heat oil ready for frying.

Combine flour, breadcrumbs and spices in a bowl. Remove chicken from buttermilk and gently toss in the flour mixture. Dip chicken back into the buttermilk and then again into the flour, so they are double coated.

Place chicken into the hot oil and fry until golden brown (about 5 minutes). Depending on the size of your pot, you may need to do this in small batches.

To make the pineapple salsa, mix together the pineapple, chilli, red capsicum, and lime juice.

Assemble tacos with slaw, fried chicken, and pineapple salsa.
Serve with sirarcha mayo and coriander.