Fried chicken tacos with buttermilk gravy

Mix buttermilk, hot sauce and a little pickle juice; set aside.

Cut chicken thighs into random pieces, put them in the buttermilk and refrigerate; the longer they sit the better, and the buttermilk tenderises.

Make the slaw: broccoli slaw with a little mayo, a little garlic powder, smoked paprika and plenty of pepper; mix and keep cold.

Melt 1/4 cup butter, add 1/4 cup all-purpose flour and whisk; cook the roux about a minute to cook out the raw flour taste, keeping it pale.

Slowly add 2 cups buttermilk and let it simmer and bubble a little.

Season with BFF, hot sauce and Worcestershire; taste and adjust with more Worcestershire, hot sauce, garlic powder and pepper. Set aside.

Make the dredge: all-purpose flour, about a third as much cornstarch, about a teaspoon each of onion powder, smoked paprika and garlic powder, and BFF.

Mix a few spoonfuls of the soaking buttermilk into the dredge so it forms little clumps for craggy edges.

Take each piece of chicken from the buttermilk, knock off the excess and coat it well in the dredge.

Fry in oil at about 370, one piece at a time and not touching, about five or six minutes, plus two more, to about 175 internal.

Pull the chicken at about 175 degrees internal and let it drip.

Mix Japanese mayonnaise with chalula, brush it on the tortillas and set them face down on the flat top until they sizzle and colour; flip and do the back.

Build each taco: broccoli slaw, a couple slices of dill pickle and a couple pieces of chicken.

Spoon over or dip in the buttermilk gravy to eat.