Tennessee

Nashville Hot Chicken Tacos

Bring the heat of Music City to your table! Crispy fried chicken is slathered in a fiery cayenne-lard paste and served with cool, tangy pickles. Legend says hot chicken was invented as revenge - now it's Nashville's most famous dish.

⏱ Total 45min 🍴 Serves 4 🌶 SPICY ⭐ Legendary

Equipment Needed

🍲 Deep Pot or Fryer
🌡 Thermometer
🥣 Mixing Bowls
🥚 Wire Rack

Instructions

1

Marinate the chicken: Place chicken thighs in a bowl and pour buttermilk over them. Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes the meat and helps the coating stick.

2

Prep the dredge: In a shallow bowl, mix flour, salt, and black pepper. Set up next to the marinating chicken for dredging.

3

Heat the oil: Pour 3 inches of vegetable oil into a deep pot or fryer. Heat to 350F (175C). Maintain this temperature throughout frying.

Tip: Use a thermometer! Temperature control is crucial for crispy, not greasy, chicken.
4

Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to coat. Shake off excess.

5

Fry the chicken: Carefully lower chicken into the hot oil, 2-3 pieces at a time. Fry for 7-8 minutes per side until golden brown and cooked through (165F internal). Drain on a wire rack.

6

Make the hot paste: While chicken fries, combine 1/2 cup of the hot frying oil (or melted lard) with cayenne, brown sugar, paprika, garlic powder, and salt. Stir until well combined and slightly bubbly.

7

Apply the heat: Using a brush, generously coat the hot fried chicken with the spicy paste. Be careful - it splatters! The chicken should look fiery red and glossy.

Warning: This is SPICY. For milder heat, reduce cayenne to 1-2 tablespoons. For authentic "shut the cluck up" heat, add more!
8

Slice the chicken: Let chicken rest 3 minutes, then slice into strips against the grain.

9

Warm tortillas: Heat tortillas in a dry skillet until pliable.

10

Assemble: Place hot chicken strips on each tortilla. Top with plenty of dill pickles - they're essential for cutting through the heat. Add coleslaw if desired for cooling crunch.

💡 Pro Tips & Variations

  • The legend: Hot chicken was supposedly created in the 1930s when Thornton Prince's girlfriend made him extra-spicy chicken as revenge for cheating. He loved it and opened Prince's Hot Chicken!
  • Heat levels: Nashville joints offer mild to "shut the cluck up." Start lower than you think - you can always add more paste.
  • Pickles are mandatory: The tangy, cool pickles are essential. They cut the heat and cleanse the palate between bites.
  • Use lard: Traditional Nashville hot chicken uses lard in the paste. It's authentic and carries the spice better than oil.
  • Wear gloves: When handling the cayenne paste, wear gloves. That oil will burn if you touch your face!
  • White bread tradition: In Nashville, hot chicken is served on white bread to soak up the spicy oil. Tortillas work the same way!
← Back to Tennessee Browse All Tacos →