Nashville Hot Chicken Tacos
Tennessee's legendary Nashville hot chicken — buttermilk-fried chicken doused in a lard-cayenne-brown sugar hot paste that makes the crust blister and sizzle — served in soft corn tortillas with white bread (the traditional serving base), pickle chips and a cooling slaw. The heat-sweet-sour combination is addictive.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken in buttermilk and hot sauce at least 1 hour.
About 5 min
Mix seasoned flour. Coat chicken in flour, back in buttermilk, then flour again for a double-dredge.
About 14 min
Deep fry at 175°C/345°F for 6–8 minutes until deeply golden and cooked through.
About 14 min
Nashville hot paste: mix cayenne, brown sugar, garlic powder and paprika with 3 tbsp of the hot frying oil. Brush or pour generously over the fried chicken immediately.
About 14 min
Serve in warm corn tortillas with pickle chips and coleslaw. Place a piece of white bread under the chicken in each taco — it absorbs the hot sauce beautifully.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 32 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 980 mg
Contains: gluten, dairy
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Recipe by Boon Tools.