Lunch: Southern Fried Chicken Taco Boats™

No one fries chicken better than your grandmother, but she probably never thought about putting it in a taco! With a crispy buttermilk breading, Grandma won’t be disappointed that you "taco-fied" her classic dish.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Southern Fried Chicken Taco Boats™

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 teaspoons hot sauce
1/2 teaspoon ground mustard
1/2 teaspoon salt
3 cups coleslaw mix (from 14-oz bag)

Instructions

In medium bowl, mix mayonnaise, sour cream, cider vinegar, hot sauce, ground mustard and 1/2 teaspoon salt. Add coleslaw mix; toss to coat. Cover and refrigerate.
In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350 °F.
In shallow dish, mix flour, cornmeal, grill seasoning, 1/2 teaspoon salt and the pepper. Pour buttermilk into another shallow dish. Coat chicken with flour mixture, shaking off excess. Dip into buttermilk, allowing excess to drip back into dish. Coat again with flour mixture, shaking off excess.
Fry chicken in batches in preheated oil 3 to 5 minutes, turning once, until no longer pink in center and coating is golden brown. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining chicken.
Heat boats as directed on package. Fill each warmed boat with 2 to 3 chicken pieces, 3 tablespoons coleslaw and 2 tablespoons shredded cheese. Top with hot sauce.