Seriously, what could be more tantalizing than tacos filled with fried chicken, creamy and bright slaw, and dill pickle chips? We’d argue that the meal is family-friendly: the fried chicken only has a hint of spiciness, which you can adjust to suit your tastes (a tablespoon of light brown sugar balances out the spiciness too). If you’re short on time, you could use store-bought chicken tenders and pre-shredded cabbage, but frying your own chicken is of course tastiest. To test that your oil is hot enough for frying, add a pinch of flour to the hot oil; it should bubble up immediately upon hitting the surface.
How to Make It
Whisk together mayonnaise, vinegar, black pepper, and ½ teaspoon of the salt in a large bowl. Set aside ½ cup of the white sauce for serving. Toss remaining sauce with cabbage.
Heat oil in a large, heavy-bottomed skillet over medium-high. Combine flour and remaining ¾ teaspoon salt in a shallow dish. Dip chicken in buttermilk and dredge in flour mixture, shaking off excess. Working in batches, add chicken to oil and fry, turning once, until golden brown and crispy, about 3 minutes per side. Transfer to a paper towel–lined plate.
Remove skillet from heat and whisk in sugar, paprika, and 1 teaspoon cayenne, tasting and adding more cayenne to reach desired heat preference. Add chicken and toss to coat; transfer to a cutting board and cut into 1-inch pieces. Build tacos with slaw, chicken, and pickle chips. Serve drizzled with reserved white sauce.