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.
In a large bowl, combine the shredded cabbage, corn kernels, red onion, and cilantro. In a small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper. Pour the dressing over the slaw and toss to combine. Set aside.
Warm the flour tortillas in a dry skillet or microwave until pliable. Fill each tortilla with a few pieces of crispy fried chicken. Top with a generous amount of tangy slaw and serve.