Nashville Hot Chicken Taco Recipe
Fried chicken, spicy hot sauce, poblano cream sauce, coleslaw, wickles pickles, flour tortilla
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Ingredients
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Fried Chicken
Poblano Cream Sauce
Coleslaw
Taco Assembly
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 2 hours or overnight.
- 2
Prepare Breading
In another bowl, mix flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Bread the Chicken
Remove the chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coat.
- 4
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Fry chicken pieces in batches for 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Poblano Cream Sauce
- 5
Roast the Poblano Peppers
Place poblano peppers on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes or until charred. Let cool, then peel and chop.
- 6
Make the Sauce
In a bowl, combine roasted poblano peppers, sour cream, lime juice, and salt. Mix until smooth and set aside.
Coleslaw
- 7
Prepare the Vegetables
Shred the green cabbage and carrot, and place them in a bowl.
- 8
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt.
- 9
Combine
Pour the dressing over the cabbage and carrots, and toss until well combined. Refrigerate for at least 30 minutes.
Taco Assembly
- 10
Assemble the Tacos
Warm the flour tortillas in a skillet for about 30 seconds on each side. Place fried chicken on each tortilla, top with coleslaw, poblano cream sauce, Wickles pickles, and drizzle with hot sauce.
- 11
Serve
Serve the tacos immediately while hot, and enjoy!