Crispy Fried Chicken Tacos

INGREDIENTS:

For the Chicken:
1 pound chicken breasts boneless skinless , cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying
8 small flour tortillas
For the Tangy Slaw:
2 cups green cabbage shredded
1 cup corn kernels fresh or canned
½ cup red onion finely chopped
¼ cup fresh cilantro chopped
¼ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper to taste

DIRECTIONS:

In a medium bowl, marinate the chicken pieces in the buttermilk for at least 30 minutes.
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Dredge the marinated chicken pieces in the seasoned flour, coating them evenly.
Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels …