One word……..TACOS. Need I say more?! I thought that would grab your attention. But what if we jazzed it up a bit with some Nashville Hot Chicken, and topped it all off with some Asian Crack Slaw? If you think you have the stones, then I think this is going to be your lucky day. As I was browsing one of my own favorite food sites – The Food In My Beard, I found his recipe for Nashville Hot Chicken Tacos. But I felt like I could add a little more flair to it by switching to soft flour tortillas, mexican blend cheese, and finish it all off with my Asian Crack Slaw. I’ve Frankensteined the entire recipe here for you but make sure you check out more of the great recipes at The Food In My Beard, since I’m sure you will love it as much as I do. And – before eating these tacos, grab an extra napkin for dabbing the sweat from your forehead!
NASHVILLE HOT CHICKEN TACO
Ramen noodle crack slaw
INGREDIENTS
- 16 oz package Cole Slaw mix
- 3green onions sliced
- 2packages ramen noodles (Chicken flavor)seasonings reserved for dressing
- 1tablespoon sesame seeds
- ½ cup almond slices
- 1 stick butter
DRESSING
- 1/2cup vegetable oil
- 3tablespoons seasoned rice vinegar
- 3tablespoons white vinegar
- 1/2teaspoon sesame oil
- seasoning from ramen packages
- 2tablespoons sugar
INSTRUCTIONS
- Melt butter in a large pan.Break up ramen noodles into bite size pieces and add to pan along with almond slivers. Toss continually to assure that all ingredients are coated.
- Pour the ingredients from the pan onto a baking sheet and brown in the oven at 375 until golden.
- In a separate bowl, whisk together all dressing ingredients.
- Combine all ingredients into a large bowl or container.
- Pour dressing toss to combine. Top with sesame seeds and refrigerate at least 2 hours before serving
Nashville Hot Chicken
Chicken
- 1 pound Chicken Tenders
- 1.5 cups Flour
- 2 Eggs
- 1 tablespoon Hot Sauce
- Salt and Pepper
- Oil for Frying
- 1 tablespoon cayenne pepper or more if you want it really hot!
- 1 tablespoon Brown Sugar
- 1/2 tablespoon Paprika
- 1 teaspoon Garlic powder
INSTRUCTIONS
- Slice the tenders into 3 nugget sized pieces. If any of the pieces seem wide, slice them in half the long way into thinner planks so they will fit into the tacos.
- Toss the chicken with salt and pepper and refrigerate for 1 hour.
- Bring frying oil to 375 and preheat oven to 325
- Beat the eggs in a shallow bowl with the hot sauce. Pour 1 cup of the flour into another shallow bowl and season with salt and pepper.
- Add 1/2 cup of the flour to the chicken and toss to coat. There should be a light coating of flour on each piece.
- In groups of 3 or so, dip the chicken in the egg wash to coat, and then toss in the flour mixture. Set aside on a plate until they have all been coated.
- Meanwhile, put the taco shells on a baking sheet and bake at 325 until crisp.
- Fry the chicken in batches of 6 to 10 depending on how big your fryer is. Do not overcrowd.
- Remove from fryer onto a wire rack.
- Meanwhile, mix the cayenne, brown sugar, paprika, and garlic powder in a metal bowl.
- After all the chicken is fried, very carefully spoon out 1/2 cup of the hot oil into the bowl with the spices. Be careful not to breathe in too heavy during this process! Whisk to combine.
- Dip the chicken pieces into the spicy oil and return them to the rack.
Taco Assembly
Top a flour tortilla with some Nashville Hot Chicken. Add the desired amount of cheese. Top with Asian Crack Slaw Mixture. Try not to eat your finger tips!!!! Enjoy!!!