Cut chicken thighs into 1/2- to 3/4-inch strips. In a bowl combine buttermilk, hot sauce, kosher salt, and black pepper. Add chicken, press to submerge, cover and refrigerate at least 1 hour and up to 6 hours.

Breading & Frying

prepare breading

In a shallow bowl or dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 3 to 4 cups). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in 30–45 seconds.

dredge and fry

Remove chicken from marinade, letting excess drip off (do not dry completely). Dredge pieces in the flour mixture, pressing to adhere. Shake off excess. Fry in batches so oil temperature stays near 330–350°F. Fry 4–6 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan.

Nashville Hot Sauce Toss

make hot oil

In a small saucepan over medium heat combine neutral oil and butter. Once butter melts and oil is warm, remove from heat and whisk in cayenne, smoked paprika, brown sugar, apple cider vinegar, Worcestershire sauce, and salt until smooth. Taste and adjust heat (add more cayenne for more heat).

toss chicken

Place fried chicken in a large bowl. Pour hot spice oil over the chicken in two additions, tossing gently after each to coat evenly. Let sit 1–2 minutes to absorb flavors. Taste and adjust seasoning with a pinch of salt if needed.

Mayo & Toppings

prepare mayo sauce

In a small bowl combine mayonnaise and lemon juice; stir until smooth. Season with a pinch of salt and 1/2 tablespoon of sliced scallions. This yields a tangy mayo to spread on tortillas.

warm tortillas

Warm tortillas in a dry skillet over medium heat 15–20 seconds per side or wrap in foil and heat in a 300°F oven for 5–8 minutes.

assemble tacos

Place a tablespoon or two of shredded lettuce on each warmed tortilla. Spoon 2–3 pieces of Nashville hot fried chicken onto the lettuce. Drizzle or spread a generous teaspoon of the prepared mayo. Add 2–3 pickle slices per taco, then scatter remaining scallions, chopped cilantro, and parsley over the top. Finish with a light sprinkle of finishing salt if desired.

serve

Serve immediately while chicken is hot and crisp. Offer extra hot sauce and pickles at the table.