Spicy Nashville hot burrito

Hey foodies! You guys asked for it, and I'm so excited to finally share my ultimate Nashville Hot Chicken Burrito recipe. This isn't just any burrito; it's a flavor explosion that brings the heat and comfort all in one, and trust me, it's worth every bit of effort! Making the perfect Nashville Hot Chicken Burrito at home is totally achievable, and I'm breaking down exactly what you'll need and how to do it. Let's get cooking! Ingredients You'll Need: For the Nashville Hot Chicken: 1 lb boneless, skinless chicken thighs or breasts, cut into strips or flattened 1 cup buttermilk 1/4 cup your favorite hot sauce (like Frank's RedHot) 1.5 cups all-purpose flour 1/4 cup cornstarch 1 tbsp smoked paprika 1 tbsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper (or more, for extra heat!) 1 tsp salt 1/2 tsp black pepper Vegetable oil, for frying For the Nashville Hot Oil: 1/2 cup frying oil (from what you used to fry chicken) 1/4 cup cayenne pepper 2 tbsp brown sugar 1 tbsp chili powder 1 tsp garlic powder A pinch of salt For the Burrito Assembly: 4-6 large flour tortillas Coleslaw (store-bought or homemade with shredded cabbage, carrots, and a creamy dressing) Dill pickle chips or slices Ranch or blue cheese dressing (to balance the heat) Optional: Shredded cheddar or Monterey Jack cheese Let's Get Cooking – Step-by-Step! Marinate the Chicken: In a bowl, whisk together the buttermilk and hot sauce. Add your chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. Prepare the Dredge: In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well. Fry the Chicken: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C). While the oil heats, take your chicken out of the marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Carefully place a few chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove with tongs and place on a wire rack set over a paper towel-lined baking sheet to drain. Make the Hot Oil: Once you've fried all the chicken, carefully scoop out 1/2 cup of the hot frying oil into a heat-safe bowl. Add the cayenne pepper, brown sugar, chili powder, garlic powder, and a pinch of salt. Whisk vigorously until well combined. It will be thick and vibrant red! Coat the Chicken: While the chicken is still hot, brush or dunk each piece generously into the Nashville hot oil mixture. Be careful, it's potent! Assemble Your Burrito: Warm your tortillas slightly (a quick zap in the microwave or a dry pan works wonders). Lay out a tortilla, spread a thin layer of ranch or blue cheese dressing, then add a spoonful of coleslaw, a few pickle chips, your spicy Nashville hot chicken pieces, and a sprinkle of cheese if you like. For those who are visual learners, there are tons of great cooking videos out there that show how to fold a perfect burrito. It takes a bit of practice! Fold and Enjoy! Fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve immediately and prepare for a flavor party! Pro Tips for the Best Burrito: Spice Level: Feel free to adjust the amount of cayenne in both the dredge and the hot oil. For an extra kick, add some ghost pepper powder, but tread lightly! Coleslaw is Key: The cool, creamy coleslaw is essential to cut through the heat of the chicken, creating a balanced bite. Leftovers: If you happen to have any leftovers (which is rare in my house!), they store well in the fridge for a day or two. Just make sure to reheat gently in a toaster oven or air fryer to keep the chicken crispy. This recipe is a labor of love, but the payoff is incredible. You'll be making these spicy Nashville hot chicken burritos again and again!