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
  1. Add buttermilk, hot sauce and spices to large freezer bag.
  2. Add chicken and toss well to combine.
  3. Place in fridge for at least 4 hours or leave at room temp for 30 minutes.
  4. In a shallow bowl, add flour.
  5. Remove chicken from bag (one at a time), shaking off excess.
  6. Coat in flour and transfer to a large clean plate.
  7. Repeat with remaining chicken.
  8. Heat olive over medium - medium high heat in a deep skillet or wok until it's at a level that will cover chicken.
  9. Once around 350 degrees (or smoke wisps) add chicken. It should sizzle immediately. Don't crowd - work in batches.
  10. Cook 8-12 minutes or until crispy and cooked through.
  11. Meanwhile prepare dressing by mixing together sour cream, Ranch mix, adobo, lime juice and ½ tsp pepper. Chill in fridge until ready to use.
  12. 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.
  13. Heat up tortillas in oven or microwave.
  14. Remove chicken to a paper towel lined plate once cooked.
  15. Top tortillas with chicken, slaw, pickles and sauce.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/nashville-hot-chicken-taco-local-cantina-copycat/