Crispy Chikadee Chicken Tacos
A cheeky twist on tacos with crispy chicken bursting with flavour and topped with fresh, zesty slaw!
Ingredients:
For the Chicken:
- 500g chicken thighs or breast, cut into strips
- 2 tbsp Kai's Chikadee Seasoning (measure with heart)
- 2 tbsp Kai's Zested (measure with heart)
- 1 cup panko breadcrumbs
- ½ cup plain flour
- 2- 3 eggs, whisked
For the Slaw:
- 2 cups shredded red cabbage
- 1 carrot, julienned/grated
- ½ red onion, thinly sliced
- Juice of 1 lime
- 1 tbsp Kai's Hot Buzz
- 2 Tbs of whole egg mayonnaise
- Salt and pepper to taste
For Assembly:
- 6 small tortillas
- 1 avocado, sliced
- Hot sauce or Kai’s Chilli Oil for extra spice!
Instructions:
-
Prepare the Chicken:
- Preheat the oven to 200°C (400°F) or heat oil in a pan for frying.
- In a bowl, toss chicken strips with Kai’s Chikadee Seasoning and Kai's Zested.
- Set up a coating station: one plate with flour, one bowl with whisked egg, and one plate with breadcrumbs.
- Coat each chicken strip in flour, dip into the egg, and then press into breadcrumbs.
-
Cook the Chicken:
- Oven Method: Place strips on a baking tray lined with parchment paper and bake for 20 minutes, flipping halfway, until golden and crispy.
- Frying Method: Fry in hot oil (about 180°C/350°F) for 3-4 minutes per side until golden and cooked through.
-
Make the Slaw:
- Combine cabbage, carrot, and red onion in a large bowl.
- Whisk lime juice, honey, mayonnaise, salt, and pepper in a small bowl, then toss with the slaw.
-
Assemble the Tacos:
- Warm the tortillas in a pan or microwave.
- Add a layer of slaw, crispy Chikadee chicken, and slices of avocado.
- Drizzle with hot sauce or Kai's chilli oil
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