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nashville hot chicken tenders

Nashville Hot Chicken Burritos

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Servings 4

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
 

Prep Instructions:

  • Start off by cutting your chicken into tenders. Now add your buttermilk, pickle juice and hot sauce into a large mixing bowl and whisk. Add the chicken to the buttermilk brine for 12 hours or 24 hours.
  • The next day make your slaw first thing. In a medium-sized bowl add the sliced cabbage, sliced carrots, Jalapeño, mayo, dijon mustard, red wine vinegar, salt and pepper. Hand mix until it's combined nicely and place in the fridge for a few hours. This lets the flavors marry and it will taste amazing!
  • In a medium-sized mixing bowl add your all-purpose flour, cornstarch, cayenne, Mexican chilli powder and garlic powder. Whisk until it’s nicely combined.
  • Get your oil (peanut oil) heated to 350 degrees and make your sriracha mayo.

Cooking Instructions:

  • Get the bowl with the buttermilk brine and place it at your breading station. We are going to take the chicken out of the buttermilk, making sure there isn’t any extra buttermilk dripping and place it in the flour. Cover and then place back in the buttermilk and then flour again. This is double breading (provide an extra crispy crunch). Repeat this process for all of the tenders. Make sure to have a baking sheet next to you with wax paper. This is what you will place your chicken on when it’s breaded.
  • Add all of your ingredients for the Nashville Hot Chicken into a metal bowl, this is all of the seasonings, do not put any oil in at this point.
  • Add 3-4 tenders into your frying skillet (be sure to not add too much, overcrowd the pan) and fry for 4 1/2 mins or 5 mins. Internal temp of 165, be sure to check with a meat probe.
  • When you’re finished frying the chicken, place it on a wire rack and then add 1-2 cups of the cooking oil into the Nashville Hot Chicken seasoning blend. Whisk together and then coat your chicken with this mixture!
  • Warm your flour tortilla with a griddle top.
  • Assemble your Nashville Hot Chicken Burrito in this order, Sriracha Mayo, quesadilla cheese, creamy slaw, Nashville Hot Chicken, sriracha mayo and then another layer of cheese. Roll that bad boy up and toast on the griddle for 1-2 mins per side. I like using a grill press during this process.
  • Serve and enjoy with family and friends!
  • So, the next time you’re in the mood for a delicious Nashville hot chicken burrito, try out this recipe! Not only will you get to enjoy the fantastic flavors of this dish, but you can also make them at home with ease.

Video

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