Buttermilk chicken tacos

Name: Buttermilk chicken tacos
Cook time: 20 min
Yield: 4
Cuisine: New York, USA

with buffalo sauce and apple salad

Ready in around 20 mins

RECIPE FACT:

Buffalo sauce was invented in 1964 in Buffalo, New York.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE APPLE AND CARROT SALAD:

Peel and grate the carrots. Core the apple and slice thinly. Mix apple and carrot in a bowl with the cider vinegar dressing, season with salt and pepper and mix well.
2. TO WARM THE TORTILLAS:

Pan method (preferred): Place a non-stick frying pan over a medium-high heat. Once hot, add a white tortilla and cook for 30-60 secs each side. Remove from the pan and cover with tinfoil to keep warm. Microwave option: Place the white tortillas on a plate and microwave on high (750w) for 30–40 secs.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 6 even strips. Mix the buttermilk, cornflour and chicken coating together in a bowl and season with salt. Dip each piece of chicken into the mixture and turn to coat well. Place a non-stick frying pan over a medium-high heat with 3-4 Tbsps of oil. Once hot, add the chicken pieces to the pan and fry on each side for 3-4 mins or until cooked through. Remove from the heat and drain on a paper towel. Remove any excess oil from the pan and return to the heat. Pour in the Buffalo sauce and warm for 30 secs.
TO SERVE:

Arrange tortillas on plates. Place some mesclun on each tortilla and then top with apple and carrot salad. Arrange buttermilk chicken on top and spoon over some Buffalo sauce. Serve the rest of the mesclun, carrot and apple salad on the side.