SOUTHERN FRIED CHICKEN WITH MAPLE SAUCE
Prep time 1 hour Cooking time 15 mins Serves 6-8
8 mini tortillas FOR THE CHICKEN 6 boneless, skinless chicken thighs, cut into bite-size pieces 1½ cups buttermilk 2 tsp sriracha sauce 2 cups rice flour ½ cup self-raising flour 1 tsp onion powder 1 tsp paprika 1 tsp chilli powder Vegetable oil, for frying FOR THE MAPLE SAUCE: 1 cup maple syrup ½ tsp vanilla extract 2 tbsp red grape vinegar FOR THE SLAW, MIX: 2 green apples, finely sliced and shredded 1 fennel bulb, finely sliced and shredded 3 spring onions, finely chopped 1 green chilli, deseeded and finely chopped FOR THE DRESSING, MIX: ⅓ cup Italian white grape vinegar 4 tbsp olive oil
For the chicken, mix the pieces, buttermilk and sriracha sauce in a bowl and refrigerate for about an hour. Combine the flours and spices together and season with salt and pepper. Remove the chicken from the buttermilk mixture, toss in the flour and then put back into the mixture, then again into the flour. Heat the oil in a large saucepan to 190°C (test with a small piece of bread which should turn golden in 40 seconds). Before cooking, shake off any excess flour, and cook the chicken for 3-4 minutes until golden brown. For the syrup, simmer the maple syrup in a pot for 10 minutes over medium heat. Remove from the heat, add vanilla and vinegar and stir through. Prepare the slaw by adding dressing. To assemble the tacos, place a portion of slaw on a tortilla, top with chicken and drizzle with maple sauce. Serve immediately.
Sriracha sauce is a hot Thai sauce found at well stocked delis and supermarkets