Sponsored
Nashville Hot Chicken Taco
June 24, 2016

I am really excited to be partnering with Old El Paso. This is the first of many great taco creations you will see in the coming year! I was inspired to put Nashville hot chicken in a taco because all of the Old El Paso bloggers got together for a trip to Nashville where we ate so much hot chicken and so many tacos. I think I had at least 15 tacos and 4 different versions of hot chicken! It was so nice meeting some of my favorite bloggers and hanging out with old friends, and while I was making this taco I was thinking of some of the memories from that trip.
I'm not exaggerating when I say Nick and I were at Hattie B's within an hour of my plane touching down.
Thank you to Old El Paso for putting together such a fun group and delicious trip!Time of life with these beauts! ? @oldelpaso #oldelpaso #freshestbloggers A photo posted by Becky Hardin (@thecookierookie) on
Nashville Hot Chicken Taco
- Slaw
- 1/2 head Cabbage sliced very thin
- 3 red fresno chile peppers sliced very thin
- 2 Carrots sliced very thin with julienne peeler or spiralizer
- 1 Lime juiced
- 2 tablespoons Mayo
- Salt and Pepper
- Chicken
- 1 pound Chicken Tenders
- 1.5 cups Flour
- 2 Eggs
- 1 tablespoon Hot Sauce
- Salt and Pepper
- Oil for Frying
- 1 tablespoon cayenne pepper or more if you want it really hot!
- 1 tablespoon Brown Sugar
- 1/2 tablespoon Paprika
- 1 teaspoon Garlic powder
- Tacos
- 18 Old El Paso Hard Shell Tacos
- 45 dill pickle slices cut in half
- chicken and slaw from above
Instructions
- Mix all the slaw ingredients and refrigerate for at least 1 hour to come together
- Slice the tenders into 3 nugget sized pieces. If any of the pieces seem wide, slice them in half the long way into thinner planks so they will fit into the tacos.
- Toss the chicken with salt and pepper and refrigerate for 1 hour.
- Bring frying oil to 375 and preheat oven to 325
- Beat the eggs in a shallow bowl with the hot sauce. Pour 1 cup of the flour into another shallow bowl and season with salt and pepper.
- Add 1/2 cup of the flour to the chicken and toss to coat. There should be a light coating of flour on each piece.
- In groups of 3 or so, dip the chicken in the egg wash to coat, and then toss in the flour mixture. Set aside on a plate until they have all been coated.
- Meanwhile, put the taco shells on a baking sheet and bake at 325 until crisp.
- Fry the chicken in batches of 6 to 10 depending on how big your fryer is. Do not overcrowd.
- Remove from fryer onto a wire rack.
- Meanwhile, mix the cayenne, brown sugar, paprika, and garlic powder in a metal bowl.
- After all the chicken is fried, very carefully spoon out 1/2 cup of the hot oil into the bowl with the spices. Be careful not to breath in too heavy during this process! Whisk to combine.
- Dip the chicken pieces into the spicy oil and return them to the rack.
- Build your tacos starting with the chunks of chicken, followed by the pickles, and then the slaw on top.