Southern Fried Chicken Wraps with Salad and Zesty Kewpie Mayonnaise

The Chicken

730ml Sweet Chilli Sauce
600ml Buttermilk
1 kg Chicken Thigh
300g Corn Flour
300g Flour (plain)
1L Vegetable Oil
3x Eggs
2x tbsp Oregano (dried)
1x tbsp Paprika
2x tbsp Garlic Powder
2x tbsp Black Pepper
1x tbsp Kosher Salt
1/2 tsp Cayenne Pepper
1 tsp Baking Powder
1x Packet Sonora Foods Wraps

Toppings:

1x Red Onion
2x Tomatoes
2x Avocado
1x Bag Baby Spinach
200ml Apple Cider Vinegar
300g Kewpie Mayonnaise

1. Put the chicken, sweet chilli sauce and the buttermilk in a large bowl. Mixed through and allow to marinade over night, or as long as you can.

2. To coat the chicken, whisk your eggs in a bowl and in a seperate larger bowl insert the flour, corn flour, oregano, garlic powder, black pepper, kosher salt, cayenne pepper, baking powder and mix through.

3. Meanwhile insert your vegetable oil into a saucepan on a medium-high heat. You know it’s ready when you put a wooden skewer into the oil and you see bubbles. Also at this stage it’s a great idea to put the oven on at 100° just to keep everything warm.

4. While the oil is heating up coat your chicken by cover the chicken with egg first, then with a good coat of the flour mixture, shaking off an excess.

5. Once oil is ready start insert two chicken pieces at a time for about 15 minutes or until golden brown, turning at the half way point.

6. While the chicken is cooking start preparing your fresh produce. In a small bowl insert your thinly sliced red onion and cover with apple cider vinegar to pickle (15 mins), slice up your tomatoes, avocado and place your baby spinach and kewpie mayonnaise ready to serve.

7. Follow the heating instruction of you Sonora Foods wraps and serve immediately. Constructs you wraps to how ever you like.

8. Enjoy

1x Packet Sonora Foods Flatbread Sliders serves 4 people.

If using a slow cooker, cook on low for 8 hours.

If using a fan force oven, cook at 120° (celsius) for 8 hours.