American · Dinner
Nashville Hot Chicken Tacos
Buttermilk-marinated chicken thighs are dredged, fried crisp, then brushed with a fiery cayenne and brown sugar hot oil in the Nashville style. The chicken fills warm corn tortillas with shredded cabbage, dill pickle slices, and a cooling ranch drizzle for a spicy handheld meal.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
722Calories
47.4gProtein
34.9gFat
54.6gCarbs
16.1gSugar
6.3gFiber
1543mgSodium
407mgChol
6.9gSat Fat
485mgPotassium
118mgCalcium
3.2mgIron
0.8mcgVitamin B12
18.5mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Whisk buttermilk and egg together, submerge the chicken strips, and refrigerate uncovered until the meat plumps, at least 2 hours.
2
Dredge
Combine flour, salt, black pepper, paprika, and garlic powder in a shallow dish, then coat each chicken strip from buttermilk, pressing firmly so the crust clings.
3
Fry
Heat 1 inch of vegetable oil to 350°F and fry the chicken strips in batches for 5 to 6 minutes until deep golden and cooked through.
4
Bloom
Whisk cayenne and brown sugar into 2 tbsp hot frying oil over low heat for 30 seconds until glossy and fragrant, then brush chicken strips with this hot oil.
5
Toast
Warm the corn tortillas over medium flame for 30 seconds per side until soft with light char spots.
6
Plate
Shred the cabbage into each tortilla, layer the hot chicken, top with dill pickle slices, and drizzle ranch dressing over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into strips
- 1 cup240ml buttermilk
- 1 cup120g all-purpose flour
- 22 large eggs
- 3 tbsp3 tbsp cayenne
- 2 tbsp2 tbsp brown sugar
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp garlic powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml vegetable oil (hot oil coat, plus more for frying)
- 44 corn tortillas (12-inch)
- 2 cup140g cabbage
- 88 dill pickle slices
- 4 tbsp60ml ranch dressing
