Nashville Hot Chicken Wraps With Pickle Slaw Recipe
Prep Time:
10 minutes
Cook Time:
8 minutes
Servings:
4 Servings
Ingredients
  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 pound boneless, skinless chicken breasts, cut into tenders
  • 2 cups vegetable oil, for frying
  • 1 cup reserved cooking oil
  • ¼ cup cayenne pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup mayonnaise
  • 2 tablespoons pickle juice
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 scallions, sliced
  • 2 cups shredded green cabbage
  • 2 tablespoons chopped dill pickles
  • 4 (10-inch) tortillas
Directions
  1. In a bowl, combine the buttermilk and hot sauce.
  2. In a second bowl, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika.
  3. Pat the chicken completely dry and dip it into the buttermilk mixture.
  4. Dredge the chicken in the flour mixture and set aside. Repeat with all the pieces.
  5. Heat the oil in a skillet over medium heat. To test the heat, drop a piece of flour into the oil. If it browns, the oil is ready.
  6. Add the chicken and fry until golden brown on both sides, about 8 minutes.
  7. Remove the chicken from the oil and drain on a paper towel-lined sheet tray.
  8. To make the Nashville hot sauce, combine 1 cup reserved frying oil, cayenne, brown sugar, chili powder, garlic powder, and onion powder while the oil is still hot. Whisk until the sugar is dissolved.
  9. Brush the chicken with the hot sauce until coated.
  10. To make the pickle slaw, combine the mayonnaise, pickle juice, honey, salt, and pepper in a large bowl.
  11. Toss with cabbage, scallions, and chopped pickles.
  12. To assemble, add chicken to a tortilla with the pickle slaw.
  13. Wrap the tortilla around the fillings.
  14. Slice in half to serve.