Nashville hot tacos

Earlier this year we traveled to Nashville, TN for a short vacation. Of course had to try their famous Nashville hot chicken. We thoroughly enjoyed it and this is our tribute to the trip!

Ingredients (serves 6)

• 1/4 head of green cabbage

• 1/4 head of purple cabbage

• 1/2 of a large carrot

• 1 cup of bread and butter pickles (drained)

• 2/3 cup mayonnaise

• 1/3 cup flour

• 2 lbs of chicken tenders

• 1 Tbsp salt

• 1 Tbsp ground black pepper

• 2 eggs

• 2 cups panko bread crumbs

• 1 Tbsp ground cayenne pepper

• 1 tsp brown sugar

• 1/4 tsp garlic powder

• Flour tortillas

Kitchen Tools

• Thermometer

• Non-stick frying pan (we use cast iron!)

Instructions

1. Cut the green and purple cabbages, carrot, and pickles into thin strips. Throw into a large bowl and combine with the mayonnaise. Set aside.

2. In one shallow bowl, mix together the flour, salt and pepper. Set aside.

3. In another shallow bowl, beat 2 eggs. Set aside.

4. Place the panko breadcrumbs into a third shallow bowl.

5. In a non-stick frying pan, heat the oil to 375 deg F.

6. Dredge each chicken tender in the flour mixture, then the egg mixture, then the panko.

7. Fry the tenders in batches for 6 minutes, turning over half-way through, until golden brown on both sides. Remove from frying pan and place on paper towels to drain excess oil.

8. In a medium heat-safe bowl, mix the cayenne pepper, brown sugar, and garlic powder. Take 1/4 cup of hot oil from the frying pan (careful!) and pour over the spice mixture.

9. Optional: Heat the flour tortillas over open flame, turning over with tongs after a minute on each side. Wrap the heated tortillas in a towel to keep them warm.

10. Assemble the tacos, pouring the spicy oil over each chicken tender. For extra spiciness, pour a couple spoonfuls. But be careful, it's called Nashville hot for a reason!