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:

1. 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.

2. 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.

3. 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.

4. 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