Directions:

1. To Prepare Breaded Taco Chicken:
   In a stainless-steel bowl, combine buttermilk, 1 ½ teaspoons salt, sugar, sriracha hot sauce, thyme, and garlic. Whisk until well-blended for marinade. Add chicken. Toss to evenly coat. Cover and place in refrigerator for four hours to marinate. Drain and discard excess marinade when ready to cook. In a bowl, combine flour, cornstarch, Old Bay seasoning, chipotle chili powder and ¾ teaspoon salt. Mix well. Remove chicken from marinade. Evenly coat chicken in flour seasoning. Lightly shake off excess coating. Deep fat fry chicken at 350 degrees Fahrenheit for 3 to 4 minutes or until golden brown and cooked through. Divide into eight portions. Serve hot.
   NOTE: Discard leftover buttermilk and flour mixture when finished preparing chicken
2. To Prepare Mexican Cabbage Slaw:
   In a stainless-steel bowl, combine all ingredients. Mix until well-combined. Cover, and refrigerated until ready to serve.
3. To Prepare Avocado Crema:
   Place ingredients in a food processor or blender. Process until smooth. Cover, and refrigerate until ready to use.
   NOTE: If batch is too small for a food processor, puree avocado with back of spoon. Combine all ingredients until well blended.
4. To Prepare Fried Chicken Tacos
   Heat tortilla for 5 to 10 seconds on each side or until warm and pliable. Place ¼ cup Mexican slaw in center of each tortilla. In order, top with:
   -1 serving of fried chicken
   -3 pickles
   -1 Tablespoon avocado crema, drizzled.
   Loosely fold tortilla in half, leaving an opening. Place 2 tortillas onto the plate. Enjoy immediately!