Crispy Breaded Chipotle Chicken Tacos

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a large bowl, mix together the soured cream and half the chipotle (add less if you'd prefer things milder). Season with salt and pepper.

Reserve 2 tbsp per person of the chipotle soured cream and set aside in a small bowl for serving.

Add the coleslaw mix to the large bowl and stir to evenly coat. Set your slaw aside.

Pop the breadcrumbs in a medium bowl, season with the salt for the breadcrumbs (see pantry for amount) and pepper. 

In another medium bowl, mix the cornflour, remaining chipotle and the water for the chicken (see pantry for amount) until combined.

Season the chicken, then cut each thigh into 4 pieces. 

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Meanwhile, dip the chicken pieces into the cornflour mixture, then the breadcrumbs, ensuring they're completely coated. Pop onto a plate and discard any cornflour left in the bowl.

Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat as necessary.

Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.