Nashville Chicken Tacos Recipe
cayenne rubbed crispy chicken, coleslaw, pickles, cheddar, and buttermilk ranch
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Ingredients
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Chicken
Coleslaw
Tacos
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and buttermilk. Mix well to coat the chicken and let it marinate for at least 30 minutes in the refrigerator.
- 2
Prepare the Breading
In a separate bowl, place the flour and season with a pinch of salt. Mix well.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge the chicken in the seasoned flour, pressing it on to adhere. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Coleslaw Preparation
- 4
Make the Coleslaw
In a large bowl, combine shredded cabbage and carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots and toss until evenly coated. Set aside to allow flavors to meld.
Taco Assembly
- 5
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble, place a piece of fried chicken on each tortilla, top with coleslaw, sliced pickles, shredded cheddar cheese, and drizzle with buttermilk ranch dressing.
