Ingredients

For the Nashville Hot Chicken:

  • 1 lb (450g) chicken tenders (or boneless chicken breast, cut into strips)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (e.g., Frank’s RedHot)
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying)

For the Nashville Hot Sauce:

  • 1/4 cup melted butter
  • 2 tablespoons cayenne pepper (adjust for spice level)
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

For the Creamy Coleslaw:

  • 2 cups shredded cabbage (green or mix of green and purple)
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Wraps:

  • 4 large flour tortillas (10-inch)
  • 1/2 cup dill pickle slices
  • Optional: ranch dressing or blue cheese dressing for drizzling

Equipment

  • Deep skillet or Dutch oven for frying
  • Mixing bowls
  • Tongs
  • Wire rack
  • Baking sheet
  • Whisk

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine buttermilk and hot sauce.
  2. Add chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to 8 hours for best flavor).

Step 2: Prepare the Creamy Coleslaw

  1. In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
  2. Add shredded cabbage and carrots, tossing to coat evenly.
  3. Cover and refrigerate until ready to assemble wraps.

Step 3: Fry the Chicken

  1. In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Remove chicken from buttermilk marinade, letting excess drip off.
  3. Dredge each tender in the flour mixture, coating thoroughly. Shake off excess.
  4. Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  5. Fry chicken tenders in batches, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
  6. Transfer to a wire rack set over a baking sheet to drain excess oil.

Step 4: Make the Nashville Hot Sauce

  1. In a small bowl, whisk together melted butter, cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt until smooth.
  2. Brush or drizzle the hot sauce over the fried chicken tenders, coating evenly. Adjust sauce amount for desired spice level.

Step 5: Assemble the Wraps

  1. Warm flour tortillas in the microwave (10–15 seconds) or on a skillet to make them pliable.
  2. Place a layer of creamy coleslaw in the center of each tortilla.
  3. Add 2–3 hot chicken tenders on top of the coleslaw.
  4. Top with dill pickle slices and an optional drizzle of ranch or blue cheese dressing.
  5. Fold the bottom of the tortilla up, then fold in the sides and roll tightly to close.

Step 6: Serve

  • Serve immediately while the chicken is hot and crispy.
  • Optional: Cut wraps in half for easier eating and serve with extra pickles or coleslaw on the side.

Prep Time

  • Prep: 20 minutes
  • Marinate: 1 hour (minimum)
  • Cook: 20 minutes
  • Total: 1 hour 40 minutes

Servings

  • Makes 4 wraps

Tips

  • Spice Level: Adjust cayenne pepper in both the flour mix and hot sauce to control heat.
  • Make Ahead: Coleslaw can be made a day in advance. Marinate chicken overnight for deeper flavor.
  • Storage: Store leftover fried chicken and coleslaw separately in airtight containers in the fridge for up to 3 days. Reheat chicken in an oven at 350°F (175°C) to maintain crispiness before assembling wraps.
  • Variations: Swap flour tortillas for spinach or whole wheat tortillas, or add sliced jalapeños for extra heat.

Nutritional Information (Per Wrap, Approximate)

  • Calories: 650 kcal
  • Protein: 30g
  • Fat: 35g
  • Carbohydrates: 55g
  • Sodium: 1200mg

Enjoy your fiery, crispy Nashville Hot Chicken Wraps!