Nashville Hot Chicken Burritos
These Nashville Hot Chicken Burritos are stuffed with crispy double-breaded hot chicken, creamy homemade slaw, Mexican quesadilla cheese, and sweet and spicy sriracha mayo, then toasted on the griddle until golden.
Ingredients
- 3 lbs Chicken breast, cut into tenders (you can use chicken thighs, too)
- 12” flour tortillas, for the burritos
- Mexican quesadilla cheese
Buttermilk Brine
- 6 cups Buttermilk
- 1 ½ cups Pickle juice
- 1 cup Hot sauce
Breading For Tenders
- 4 cups All-Purpose flour
- 2 cups Corn starch
- 3 tbsp Cayenne
- 3 tbsp Garlic powder
- 2 tbsp Mexican chili powder
Nashville Hot Chicken Blend
- 3 tbsp Cayenne
- 2 tbsp Brown sugar
- 2 tbsp Mexican chili powder
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 2 tsp Red pepper flakes
- 1-2 cups Cooking oil
Creamy Slaw
- ⅓ head Thinly chopped head of cabbage
- 1 ½ Whole carrots thinly sliced
- 1 Jalapeño diced and seeded
- 2 tbsp Mayo
- 2 tbsp Dijon mustard
- 1 tbsp Red wine vinegar
- 1 tsp Salt
- 1 tsp Pepper
Sriracha Mayo
- 1 cup Mayo
- 2 tbsp Sriracha
- 3 tsp Honey
Instructions
- Cut the chicken breasts into tenders.
- Whisk together the buttermilk, pickle juice, and hot sauce. Add the chicken and refrigerate for 12–24 hours.
- Combine the cabbage, carrots, jalapeño, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper. Refrigerate for a few hours before assembling the burritos.
- Combine the flour, cornstarch, cayenne, garlic powder, and Mexican chili powder in a large bowl.
- Heat the peanut oil to 350°F.
- Combine the mayonnaise, sriracha, and honey to make the sriracha mayo. Refrigerate until needed.
- Remove each chicken tender from the buttermilk and let the excess drip off. Coat in the flour mixture, dip back into the buttermilk, and coat with flour again.
- Combine the cayenne, brown sugar, chili powder, smoked paprika, garlic powder, and red pepper flakes in a heat-safe bowl.
- Fry 3–4 chicken tenders at a time for 4½–5 minutes, or until the chicken reaches 165°F internally.
- Transfer the fried chicken to a wire rack.
- Carefully add 1–2 cups of the hot frying oil to the Nashville hot chicken seasoning mixture and whisk together. Coat the fried chicken with the spicy mixture.
- Warm the flour tortillas on a griddle.
- Layer each tortilla with sriracha mayo, quesadilla cheese, creamy slaw, Nashville hot chicken, another drizzle of sriracha mayo, and more cheese.
- Roll tightly into a burrito.
- Toast the burritos on the griddle for 1–2 minutes per side, then serve.
Video
Nutrition
Calories: 2486kcalCarbohydrates: 239gProtein: 106gFat: 122gSaturated Fat: 25gPolyunsaturated Fat: 39gMonounsaturated Fat: 51gTrans Fat: 0.2gCholesterol: 284mgSodium: 5439mgPotassium: 2727mgFiber: 15gSugar: 36gVitamin A: 11463IUVitamin C: 89mgCalcium: 608mgIron: 13mg
Tried this recipe?Let us know how it was!
