Uploaded September 2024 | Updated September 2026, 2 hours ago
Recipe at the bottom 👇
HFC spice mix: https://www.ozbraai.com.au/product/harry-fried-chicken/?gad_source=1&gbraid=0AAAAAotDGtv4VpRtoRgMTYOSUhGGzhuQe&gclid=EAIaIQobChMIt9n_7pHBiAMVts48Ah0SyTdQEAAYASAAEgKtQ_D_BwE
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Receipe
Salsa
• 1 tomato diced
• 2 tbspn diced red onion
• Chopped coriander to taste
• Salt and pepper
• Juice from half a lime or 2 tbspn white vinegar
Chicken
• 250g chicken boneless skin-on chicken thighs
• 1 cup buttermilk
• ½ cup flour
• ½ cup cornflour
• 1.5tbspn HFC seasoning (or whatever you like)
The rest
• Soft wheat flour tacos
• Mayo
• Sweet Chilli Sauce
• Cooking oil
• Optional hot sauce (Franks Red Hot is a winner)
Directions
• Marinate the chicken in buttermilk and 1tbspn salt for 1-24hrs
• Mix all the salsa ingredients together and put in the fridge for at least 15min.
• Combine the flour, cornflour and HFC in a bowl and drop the chicken in there – get it into every nook and cranny – the lumpier and the more textured the better.
• Fill a pan up with oil thick enough to half submerge the chicken and heat it to 180deg (poke a stick in to the oil, if it fizzes the oil is hot enough). Fry the chicken until golden brown and remove it.
• Slice up the chicken and put it all in the tacos with the salsa and sauces.
Recipe at the bottom 👇
HFC spice mix: https://www.ozbraai.com.au/product/harry-fried-chicken/?gad_source=1&gbraid=0AAAAAotDGtv4VpRtoRgMTYOSUhGGzhuQe&gclid=EAIaIQobChMIt9n_7pHBiAMVts48Ah0SyTdQEAAYASAAEgKtQ_D_BwE
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Receipe
Salsa
• 1 tomato diced
• 2 tbspn diced red onion
• Chopped coriander to taste
• Salt and pepper
• Juice from half a lime or 2 tbspn white vinegar
Chicken
• 250g chicken boneless skin-on chicken thighs
• 1 cup buttermilk
• ½ cup flour
• ½ cup cornflour
• 1.5tbspn HFC seasoning (or whatever you like)
The rest
• Soft wheat flour tacos
• Mayo
• Sweet Chilli Sauce
• Cooking oil
• Optional hot sauce (Franks Red Hot is a winner)
Directions
• Marinate the chicken in buttermilk and 1tbspn salt for 1-24hrs
• Mix all the salsa ingredients together and put in the fridge for at least 15min.
• Combine the flour, cornflour and HFC in a bowl and drop the chicken in there – get it into every nook and cranny – the lumpier and the more textured the better.
• Fill a pan up with oil thick enough to half submerge the chicken and heat it to 180deg (poke a stick in to the oil, if it fizzes the oil is hot enough). Fry the chicken until golden brown and remove it.
• Slice up the chicken and put it all in the tacos with the salsa and sauces.
