Nashville Hot Chicken Taco (Local Cantina Copycat)
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
3.5 lb boneless chicken thighs, fat trimmed, sliced into strips or bite sized pieces
2 cups buttermilk
1 cup Frank's Red Hot Sauce
2 tsp garlic powder
1 tbsp chili powder
1 tsp cayenne
1½ tsp salt
1 tsp fresh ground pepper
2 cups flour
vegetable oil
3 cups red cabbage, sliced
3 large carrots, cut into matchsticks
¼ cup cilantro, chopped
juice from one lime
1 cup sour cream
½ packet Hidden Valley Ranch mix
1½ tsp adobo sauce (see note in post)
2 tbsp rice wine vinegar
flour tortillas
sliced pickles
Instructions
Add buttermilk, hot sauce and spices to large freezer bag.
Add chicken and toss well to combine.
Place in fridge for at least 4 hours or leave at room temp for 30 minutes.
In a shallow bowl, add flour.
Remove chicken from bag (one at a time), shaking off excess.
Coat in flour and transfer to a large clean plate.
Repeat with remaining chicken.
Heat olive over medium - medium high heat in a deep skillet or wok until it's at a level that will cover chicken.
Once around 350 degrees (or smoke wisps) add chicken. It should sizzle immediately. Don't crowd - work in batches.
Cook 8-12 minutes or until crispy and cooked through.
Meanwhile prepare dressing by mixing together sour cream, Ranch mix, adobo, lime juice and ½ tsp pepper. Chill in fridge until ready to use.
Also prepare slaw by adding cabbage, carrot and cilantro to large bowl. Toss with rice wine vinegar and a couple tbsp of Ranch mix. Chill in fridge until ready to use.
Heat up tortillas in oven or microwave.
Remove chicken to a paper towel lined plate once cooked.
Top tortillas with chicken, slaw, pickles and sauce.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/nashville-hot-chicken-taco-local-cantina-copycat/