Southern Fried Chicken Tacos

For the chicken, in a large bowl, toss the chicken tenders with buttermilk, hot sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Let the chicken sit for 15 minutes or up to overnight.

In a shallow dish or baking pan, mix together the flour, cornstarch, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika and cayenne pepper.

To bread the chicken, remove tenders from the buttermilk brine one at a time and let some of the buttermilk drip off. Place the tender into the seasoned flour and toss around to coat. Shake off any access flour and place onto a parchment-lined sheet tray until ready to fry.

After all of the chicken is breaded, fill a large cast-iron pan or Dutch oven with about 1 inch of canola oil. If using a tabletop fryer, fill the fryer to the “fill” line and heat to 375°F. Fry the tenders 4 at a time until golden brown, giving them a flip halfway through cooking.

For the Green Tomato Chow-Chow Salsa, place an oven to broil. Place the jalapeño and scallions on a sheet tray and spray with a little cooking spray. Place under the broiler and broil until both the jalapeño and scallions are charred. Remove from the broiler and cool then finely chop. For a milder salsa, remove the seeds and stems from the jalapeño before chopping.

In medium bowl, mix together green tomatoes, corn, salt and vinegar. Let the mixture sit at room temperature for an hour or overnight in the fridge. When you’re ready to serve the salsa, add the jalapeños, scallions and cilantro.

Build taco with one chicken tender per tortilla topped with some green tomato chow-chow salsa, sour cream and cheddar cheese.