Ingredients

• 2 Chicken Breasts
• 250 ml Buttermilk
• 5 g Garlic Powder
• 5 g Onion Powder
• 5 g Paprika
• 5 g Cumin
• Salt and Pepper to taste
• 100 g Flour
• 100 g Corn Flour
• 5 g Baking Soda
• 2 Tomatoes
• 2 Limes
• Fresh Coriander, a handful
• 100 g Pineapple
• 1 Avocado
• 100 ml Sour Cream

Instructions

1. Prepare the Salsa

   • Chop the tomatoes, pineapple, and coriander.
   • Mix them in a bowl and add the juice of 2 limes.
   • Season generously with salt.

2. Prepare the Avocado

   • Slice the avocado into thin slices and set aside.

3. Prepare the Chicken

   • Flatten the chicken breasts with a rolling pin and cut into thin strips.
   • In a bowl, mix the buttermilk with garlic powder, onion powder, paprika, salt, and pepper.
   • Add the chicken to the marinade and let it sit for at least 4 hours.

4. Batter the Chicken

   • Combine equal parts of corn flour and flour, add a spoon of baking soda, and mix with the same spices used in the marinade.
   • Heat a deep fryer to 180°C.
   • Coat the chicken strips in the flour mixture and deep fry until they reach an internal temperature of 73°C. Season with salt immediately.

5. Assemble the Tacos

   • Place the fried chicken on a taco, top with salsa and avocado slices.
   • Pour some of the salsa juices over and add a generous amount of sour cream on top.

Notes

• Ensure the oil is at the correct temperature before frying to achieve a crispy texture.