You must be living under a rock if you haven’t heard about Nashville’s beloved hot chicken. As I’m told by our own Nashvillian Kat, WOM’s Editorial Director, you cannot visit the city without getting a taste of this ultra hot chicken, and you can find different variations with a cult-like following around town at restaurants and food trucks alike. It’s safe to say that it’s a Nashville specialty that’s quickly spreading around the entire South, too. We’re even getting our very own Hattie B’s in Atlanta in 2018!
What does Nashville Hot Chicken taste like?! Heaven. Nashville hot chicken is fried chicken, breaded and completely coated with cayenne and other spices. It’s clasically served with white bread and pickles, as it’s sure to make your nose run and heart beat quicken…it’s that hot. But it’s not like buffalo hot, or sriracha its a totally different hot.
By now you know that love getting creative with my nachos—some with sweet potatoes, some with jambalaya and some even for breakfast. And these hot chicken-inspired nachos with pickles and purple cabbage slaw may be my favorite variation yet!
Here, I was inspired to take the winning combination of flavors and put my own little spin on them by turning them into nacho form. This is not the full fledged Nashville hot chicken as it’s not fried and breaded because I felt that with the chips the breading would be overkill, but it definitely hits the spot with the hot-and-cool-and-crunchy effect.
Find the recipe below, and do tell me if you’ve made it to Music City for some Nashville Hot Chicken, or plan on making these downright irresistible hot chicken nachos anytime soon! Truly, MKR
- 4 6oz chicken breast halves
- 1 cup Alabama White Sauce
- 1 cup Hot Buffalo Sauce
- 2 cups monterey jack cheese
- Tortilla chips
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon ground cayenne pepper
- 1 tablespoon ground black pepper
- 1/2 head purple cabbage, cut into slices
- Preheat oven to 450 degrees
- Mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper.
- Place chicken breasts in a plastic bag with seasoning mixture for at least 20 minutes to marinate.
- Heat a large skillet over medium-high heat with cooking spray or oil.
- Add chicken to skillet, sprinkling with salt.
- Sauté 6 minutes on each side or until done.
- Brush buffalo sauce over chicken. Set aside.
- Pull apart chicken into strips or preferred pieces.
- While chicken is cooling, arrange tortilla chips onto sheet pan evenly.
- Add a layer of chicken, cheese, pickles, cabbage, and bake until cheese is melted. Remove and top with Alabama white sauce and serve.
Is the “reserved Marinade” extra spices save before marinating?
thanks!
Hey LF! Oops we were writing too fast; meant to say you’re going to brush it with the buffalo sauce. xo