Nashville Hot Chicken Tacos- crispy fried chicken tenders are coated in a cayenne pepper sauce and served in tortillas with pickled jalapeno mayonnaise and dill pickle slices. These southern tacos are HOT & SPICY!
1tablespoonjuice from the jar of pickled jalapenos
1tablespoonlight brown sugar
12small flour tortillas
shredded iceberg lettuce and sliced grape tomatoes
chopped dill pickle chips
Whisk together the eggs and milk in a medium bowl. Add chicken. Set aside.
In a medium bowl, combine all the flour coating ingredients.
Stir together the pickled jalapeno mayonnaise ingredients in a small bowl. Refrigerate until needed.
Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 350 degrees.
Remove chicken from milk mixture and dredge in flour mixture.Dip back in the milk mixture and then coat in flour a second time.Working in batches so you don't crowd the pan, cook chicken for abour 4 minutes per batch or until cooked all the way through. Place on a paper towel-lined plate when done cooking.
Place the cayenne pepper, light brown sugar, paprika, and garlic powder in a medium bowl. Whisk in 1/2 cup of the cooking oil. Add chicken and toss to coat.Note: Or you can drizzle the mixture on the chicken if you want to control how spicy it gets.
Warm the tortillas in a large nonstick skillet.Fill them with lettuce, tomatoes, and chicken. Top with mayonnaise and pickles.
This recipe originally appeared on spicysouthernkitchen.com