Nashville Hot Chicken Taco (Local Cantina Copycat)

I planned to post this fiery recipe for Taco Tuesday, and I spent all day thinking today was Tuesday (spoiler alert: it's Wednesday). Why is it when we have Monday off work the whole week is thrown off? Anyone else? Just me? Cool. I mean I'm absolutely not complaining though. And who am I kidding? Tacos are ideal EVERY SINGLE DAY.

I've been working on this recipe for a hot sec, and I'm actually very proud of it. SO. A Nashville Hot Chicken Taco is pretty self-explanatory. It's spicy, crispy fried chicken, topped with slaw, pickles and a Ranch-ey (not a word just roll with it) sauce. I am OBSESSED (understatement) with the Nashville Hot Chicken Taco from Local Cantina. I mean I love most of their tacos, but this guy and the Crunchweezy are my favs (IYKYK). The spice, the crispiness, the tangy slaw and ranch. Plus pickles are a food group for me. This taco is goals, so I had to recreate my own version. And guys? I think I nailed it.

The MOST important part about this recipe is nailing the chicken. You cannot have soggy or dry or bland fried chicken. Nope. The key? Buttermilk. And obviously frying the chicken in real oil. I use lots of hot sauce and spices to get the perfect heat.

You'll mix the liquids and spice together in a giant freezer bag (or container). Add chicken and toss to coat. Marinate at least 4 hours in fridge or 30 minutes on counter. Then remove from bag one at a time and coat each piece in flour. Set aside on a clean plate until ready to fry. Your oil temp should be around 350 degrees. If you don't have a thermometer just note when the oil lets of wisps of smoke over medium - medium high heat. Fry chicken until crispy (about 8-12 mins). Don't crowd pan. Do in batches.

Meanwhile you'll prepare your slaw. I use a mixture of red cabbage, carrot and cilantro tossed in a ranch dressing. For the dressing I combine sour cream, ½ packet of Hidden Valley ranch mix, adobo sauce (sometimes easier to just get a can of chipotles in adobo and use the sauce), lime juice and pepper. I toss the slaw with some of the ranch mix and some rice wine vinegar. Chill both slaw and dressing until ready to serve.

You can definitely get creative with this recipe and add whatever toppings you like!

But if you're a Local fan this is the closest you'll get to their recipe at home.

Highly recommend pairing with a Corona or Modelo. Cheers and enjoy (fake) Taco Tuesday! 😉

You might also enjoy:

Blueberry Fire Margarita

Hot Wings

Taco Bell Chicken Quesadilla (with Taco Bell Quesadilla Sauce)

Nashville Hot Chicken Taco (Local Cantina Copycat)

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Prep time

4 hours

Cook time

15 mins

Total time

4 hours 15 mins

Serves: 4-6

Ingredients

3.5 lb boneless chicken thighs, fat trimmed, sliced into strips or bite sized pieces
2 cups buttermilk
1 cup Frank's Red Hot Sauce
2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon cayenne
1½ teaspoon salt
1 teaspoon fresh ground pepper
2 cups flour
vegetable oil
3 cups red cabbage, sliced
3 large carrots, cut into matchsticks
¼ cup cilantro, chopped
juice from one lime
1 cup sour cream
½ packet Hidden Valley Ranch mix
1½ teaspoon adobo sauce (see note in post)
2 tablespoon rice wine vinegar
flour tortillas
sliced pickles

Instructions

Add buttermilk, hot sauce and spices to large freezer bag.
Add chicken and toss well to combine.
Place in fridge for at least 4 hours or leave at room temp for 30 minutes.
In a shallow bowl, add flour.
Remove chicken from bag (one at a time), shaking off excess.
Coat in flour and transfer to a large clean plate.
Repeat with remaining chicken.
Heat olive over medium - medium high heat in a deep skillet or wok until it's at a level that will cover chicken.
Once around 350 degrees (or smoke wisps) add chicken. It should sizzle immediately. Don't crowd - work in batches.
Cook 8-12 minutes or until crispy and cooked through.
Meanwhile prepare dressing by mixing together sour cream, Ranch mix, adobo, lime juice and ½ teaspoon pepper. Chill in fridge until ready to use.
Also prepare slaw by adding cabbage, carrot and cilantro to large bowl. Toss with rice wine vinegar and a couple tablespoon of Ranch mix. Chill in fridge until ready to use.
Heat up tortillas in oven or microwave.
Remove chicken to a paper towel lined plate once cooked.
Top tortillas with chicken, slaw, pickles and sauce.