7:00AM

Half & Half

7:30AM

Half & Half

8:00AM

Half & Half

Find CLEO TV

New Soul Kitchen 307 Food Images

Source: New Soul Kitchen / CLEO TV

Ingredients

  • Nashville Hot Chicken Tacos with Coleslaw
  • For the chicken
  • Oil for frying
  • 2 boneless skinless chicken breasts
  • Kosher salt
  • Cracked black pepper
  • 2 cups all purpose flour
  • 12 (4 inch) flour tortillas
  • .
  • For the sauce
  • 1 stick butter
  • ¼ cup brown sugar
  • 2 teaspoons granulated sugar
  • 2 teaspoons cayenne pepper
  • ½ teaspoon crushed red pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Pinch oregano
  • 3/4 cup hot sauce
  • 2 tablespoons avocado oil
  • .
  • For the creamy coleslaw
  • 1 large carrot, peeled into shreds
  • ½ green cabbage, thinly sliced
  • 1 cup mayo
  • 1 teaspoon sugar
  • Kosher salt
  • Cracked black pepper
  • .

Instructions

Heat a large pot with enough oil for frying just until it reaches 350 degrees. Cut the chicken breasts on a plastic cutting board into large chunks. Season the chicken breasts on each side with salt and pepper. Toss the chicken pieces in the flour and coat thoroughly. Then place in the hot oil to fry. Drain the chicken on a sheet tray fitted with a rack or a plate with a paper towel. To make the sauce: melt the butter over medium high heat in a wok. Add the remaining ingredients with a bit of avocado oil and bring to a simmer. Toss the chicken pieces into the sauce and coat evenly. Make the coleslaw: mix together the carrots, cabbage, sugar, salt and pepper as desired and mix together. Taste for seasoning. Warm the flour tortillas in a dry saute pan or griddle and assemble the tacos. Layer the hot chicken in the center and top with coleslaw and serve!