In a large bowl, thoroughly mix buttermilk ingredients and add cut chicken, tossing to coat. Seal and refrigerate for a couple of hours or overnight.
In a medium bowl, combine slaw ingredients and refrigerate until ready to use.
In a medium saucepan, add the maple syrup on low-medium heat and reduce it by half. Add remaining ingredients and reduce again by half. Puree and set aside until ready to use.
Dredge buttermilk-coated chicken in breading and fry in oil at 375°F until golden brown and crispy.
Brush chicken with bourbon butter and serve in a toasted tortilla topped with slaw.
