Ingredients

1 quart canola oil
12 ounce boneless skinless chicken, cut into pieces half the size of chicken nuggets
2 cup buttermilk (regular milk can be substituted)
3 cup seasoned flour dredge (1 1/2 cups of ap flour, 1 1/2 cups crushed panko, pinch of cayenne, kosher salt)

6 cup fresh corn tortilla
2 cup fennel slaw (see recipe below)
2 ounce buttermilk dressing (see recipe below)
6 sprig fresh cilantro

Fennel slaw

1 quart canola oil
12 ounce boneless skinless chicken, cut into pieces half the size of chicken nuggets
2 cup buttermilk (regular milk can be substituted)
3 cup seasoned flour dredge (1 1/2 cups of ap flour, 1 1/2 cups crushed panko, pinch of cayenne, kosher salt)
6 cup fresh corn tortilla
2 cup fennel slaw (see recipe below)
2 ounce buttermilk dressing (see recipe below)

6 sprig fresh cilantro
2 head fennel, shaved on a mandoline or cut very thin by hand
2 head each carrots, large, peeled and julienned
1/4 cup pickled red jalapeños, sliced thin (green can be substituted)
1/4 cup green onions, sliced thin
2 ounce olive oil
1 ounce red wine vinegar

Buttermilk dressing

1 quart canola oil
12 ounce boneless skinless chicken, cut into pieces half the size of chicken nuggets
2 cup buttermilk (regular milk can be substituted)
3 cup seasoned flour dredge (1 1/2 cups of ap flour, 1 1/2 cups crushed panko, pinch of cayenne, kosher salt)
6 cup fresh corn tortilla
2 cup fennel slaw (see recipe below)
2 ounce buttermilk dressing (see recipe below)
6 sprig fresh cilantro
2 head fennel, shaved on a mandoline or cut very thin by hand

2 head each carrots, large, peeled and julienned
1/4 cup pickled red jalapeños, sliced thin (green can be substituted)
1/4 cup green onions, sliced thin
2 ounce olive oil
1 ounce red wine vinegar
2 cup sour cream
1 cup buttermilk
2 tablespoon chopped chives
2 teaspoon cayenne pepper

Preparation

Baking Directions:

For the fennel slaw, mix all ingredients in a bowl and let stand for 30 minutes.

For the buttermilk dressing, mix ingredients well and season with salt.

To make the tacos, place chicken pieces in buttermilk and keep in refrigerator 2 hours before cooking.

On a hot griddle or medium temperature grill, lightly brown the tortillas, approximately 30-45 seconds a side.

(This should be done right before serving.

tortillas can be kept, wrapped in a towel, for a few minutes prior to serving).

Place oil in a large, deep sauté pan and place over high heat.

Drain chicken from buttermilk and dredge in flour-panko mixture.

Shake off excess.

Once oil is hot (approximately 375 degrees F), place chicken pieces in hot oil and keep turning until golden brown and cooked thru (approximately 2-3 minutes, depending on how big pieces are).

Remove from oil with slotted spoon and place on paper towels to remove excess oil.

To plate, place the tortillas on a large platter or wooden board, and divide the fried chicken equally.

Top with a spoonful of the fennel slaw.

Spoon on the buttermilk dressing and garnish with a cilantro sprig.

Serve.