Ingredients

Method

For the coleslaw milk:
• 1 x 300 g bag Woolworths red-and-white coleslaw
• 1 cup sour cream
• ½ lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste
For the blueberry salsa:
• 100 g Woolworths Flavourburst blueberries , halved
• 4 spring onions, sliced
• 1 lime, zested and juiced
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1–2 green chillies, chopped
• 5 g coriander or mint, chopped
For the fried chicken:
• 4 free-range skinless chicken breasts, cut into chunks
• 100 g flour
• 2 large free-range eggs, beaten
• 2 cups buttermilk
• 200 g panko crumbs
• canola oil, for frying
• 10 Woolworths mini white flour wraps, lightly toasted

Method

Ingredients

1. To make the coleslaw milk, combine all the ingredients and season to taste. Place in a large sieve, rest the sieve over a bowl and let the liquid slowly drain into the bowl while you prepare the tacos.

2. To make the blueberry salsa, combine the ingredients and set aside to infuse while you fry the chicken.

3. Coat each piece of chicken in flour, then dip into the beaten egg, then into the buttermilk and finally coat in the breadcrumbs. Repeat the process for a double-thick coating.

4. Heat the canola oil to 165°C in a saucepan, then fry the chicken in batches until golden and cooked through. Each piece cooks in about 3–4 minutes, remember to turn often for even cooking. You will know the chicken is cooked when it feels firm to the touch. Drain on kitchen paper.

5. To assemble, press any excess moisture from the coleslaw using a spoon, then place the coleslaw and milk in separate bowls. Allow everyone to make their own taco using a wrap, the chicken, slaw and blueberry salsa. Drizzle with the coleslaw milk and eat immediately

Find more chicken recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-ellen Van Rooyen