Paired with a Black IPA
As I began putting my editorial calendar for the weeks I will be traveling in Europe, I tried to think up some recipes that I just can’t live without. Pork schnitzel and pound cake were on that list and both will be on the blog in the next couple of weeks, but I digress. I basically thought of all of my ultimate comfort foods, and when I think comfort, I think fried chicken.
Now, I have only made Nashville hot chicken a handful of times and never have I ever posted a recipe on the blog. I mean there are so many Nashville hot chicken recipes out there that it would be hard to compete with some of the greats! I decided to transform them into one of my other favorite forms of comfort food: TACOS! I never tire of tacos. Never. Never. Never. When we moved to the middle of nowhere, this was the one thing I missed most about the Boulder/Denver area. We had so many amazing taco places, and I miss them more than you could ever imagine.
I think in a second life, I will be opening a taco restaurant in this small town. :)
Anywho, I have resorted to making my own tacos, and as you know, I have made a lot of them. These Nashville hot chicken tacos however are definitely in my top three. They have that amazing back of the throat heat, that the dill pickle slaw really helps in cooling down. They are so full of flavor and so simple to make.
I hope you guys find a time to make these tacos. If you are afraid of frying oil in the dead of summer in fears that you may melt, keep it in your back pocket for fall. I’m thinking they will make a fantastic game day finger food! Pair these tacos with a black IPA. The hops will really tone down the heat. Enjoy!
Yields 8-10 tacos
Total time reflects inactive time of 4 hours.
20 minPrep Time
15 minCook Time
4 hr, 35 Total Time
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Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground cayenne pepper
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 tablespoons spice blend
- 2 cups chopped red cabbage
- 3/4 chopped dill pickles
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/2 cup spice blend
- 1 stick unsalted butter
- 1/4 cup hot sauce
- 1 cup flour
- 2 tablespoons spice blend
- frying oil
- dill pickle slaw
- Nashville hot chicken pieces
- additional chopped pickles (optional)
- chopped cilantro (optional)
- 8-10 warm flour tortillas
Instructions
- In a small bowl, whisk together the brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, dry oregano, dry thyme, salt, and black pepper. Set aside.
- Place the chicken in a large ziploc bag. In a medium bowl, whisk together the buttermilk, hot sauce, egg, and spice blend. Pour the mixture into the ziploc bag and seal tightly. Place the chicken in the fridge to marinate for at least 4 hours or up to overnight.
- In a medium bowl, toss all of the ingredients for the dill pickle slaw. Season to taste, and refrigerate until you are ready to serve.
- In a small saucepan, combine the 1/4-1/2 spice blend (reserve 2 tablespoons for the dredge), butter, and hot sauce. Heat until the butter has melted and then pour into a large bowl. Set aside.
- In a shallow dish, toss the flour with the spice blend. Heat the oil in a large pot set over medium heat. Add a thermometer to regulate the temperature and heat the oil to 350 degrees F. Take the chicken from the fridge and working in batches, transfer each piece to the dredge. Toss to coat and then place it in the hot oil. I worked with about 10 pieces at a time. Keep an eye on the oil temperature and regulate the heat as needed. Cook for about 4-5 minutes or until dark brown and cooked through. Transfer the chicken to a plate that has been lined with a paper towel to get rid of any excess oil.
- Transfer the chicken to the bowl with the sauce. Toss to coat.
- Assemble your tacos by layering dill pickle slaw, Nashville hot chicken, chopped pickles, and chopped cilantro on warm flour tortillas.
- Enjoy immediately!
