Cook chicken broth as you like. I cook with the addition of carrots, onions and all sorts of roots (parsley root, celery …) For lack of corn flour, I took ordinary corn grits and ground them in a blender. This, of course, is not the highest grade flour, but it is no longer cereal. She ground it as best she could. Pour the resulting cornmeal with kefir and set aside for a while so that the mixture “swells”. Without wasting time, cut the cooked chicken meat: separate from the skin and bones and cut into thick strips as thick as a finger, or thicker. Pepper, salt to your taste. I sprinkled with paprika and red hot pepper, after all, Mexican cuisine! Add egg, salt, soda to the kefir-flour mixture. Knead. It turns out cornbread. Dip the chicken pieces in the batter. If there are small pieces, group them into large ones. fry in hot vegetable oil. Fry chicken sticks in hot vegetable oil. Lay them out on paper towels and let excess oil drain. Cut ready chicken tacos into 2-3 pieces. Put the pieces of tacos in a deep plate (bowl) and pour over the broth. Serve with greens. It is noteworthy that you can cook the broth and prepare these same tacos in advance. They keep great in the fridge. Before serving, simply heat the broth and put the tacos in it. I don’t like it when noodles, rice and other fillings turn sour in soup, so you have to cook it once, but with soup it’s not very convenient. But in this case, nothing will sour. Enjoy your meal!