Nashville Fried Chicken Tacos

This take on Nashville fried chicken in taco form can be as spicy or as tame as you like by adjusting the amount of cayenne pepper.

  • 18
    Ingredients
  • 30
    Minutes
  • 4
    Servings

Ingredients

  • 2 cups (500 mL) Cracker Barrel Tex Mex Shred
  • 1 lb (500 g) chicken tenders
  • 2 cups (500 mL) buttermilk
  • 1/4 cup (60 mL) buffalo hot sauce
  • 1 1/2 tsp (7 mL) salt, divided
  • 1 cup (250 mL) all-purpose flour
  • 4 tsp (20 mL) chili powder
  • 1 tsp (5 mL) cayenne pepper
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1 tsp (5 mL) pepper
  • Canola oil, for frying
  • 8 corn tortillas, warmed
  • 2 cups (500 mL) shredded lettuce
  • 1 cup (250 mL) diced tomatoes
  • 1/2 cup (125 mL) pickle slices
  • 1/2 cup (125 mL) ranch dressing

Directions

  1. Toss together chicken, buttermilk, hot sauce, and 1 tsp (5 mL) salt; stir to combine. Cover and refrigerate for at least 4 hours or up to overnight.
  2. In separate bowl, whisk together flour, chili powder, cayenne, smoked paprika, garlic powder, onion powder, pepper and remaining salt; set aside.
  3. Remove chicken from buttermilk marinade; shake off excess. Dredge chicken tenders in flour mixture until well coated. Let stand for 10 minutes.
  4. Meanwhile, pour enough oil into high-sided skillet to come 2 inches (5 cm) up side; heat over medium heat until instant-read thermometer reads 350°F (180°C).
  5. Fry chicken, turning once, for 5 to 8 minutes or until juices run clear and instant-read thermometer inserted in centre of chicken registers 165°F (74°C). Place on paper towel—lined tray.

Tips

Adjust the hot sauce and the cayenne pepper to suit your preferred spice level.

Alternatively, substitute boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) fingers for chicken tenders.

Try This

All Recipes