Buttermilk's Nashville Hot Chicken Taco Recipe
white bbq sauce, cotija, shredded lettuce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In another bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium heat. Remove chicken from the buttermilk marinade, allowing excess to drip off, and dredge each piece in the flour mixture. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
- 4
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave. Layer each tortilla with a piece of fried chicken, a sprinkle of crumbled cotija cheese, and a handful of shredded lettuce. Drizzle with white BBQ sauce if desired.
- 5
Serve
Serve immediately with extra white BBQ sauce on the side.
