Nashville Hot Chicken Tacos

Ingredients

• 1 1/2 pounds chicken tenders, cut each one in half
• 2 large eggs
• 1 cup milk

Flour Coating

• 2 cups all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon white pepper

Pickled Jalapeno Mayonnaise

• 2/3 cup mayonnaise
• 2 tablespoons finely chopped pickled jalapenos
• 1 tablespoon juice from the jar of pickled jalapenos

Remaining Ingredients

• vegetable oil
• 1 tablespoon cayenne pepper
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 12 small flour tortillas
• shredded iceberg lettuce and sliced grape tomatoes
• chopped dill pickle chips

Equipment Dutch Oven

Steps

1. 1

   Whisk together the eggs and milk in a medium bowl. Add chicken. Set aside.

2. 2

   In a medium bowl, combine all the flour coating ingredients.

3. 3

   Stir together the pickled jalapeno mayonnaise ingredients in a small bowl. Refrigerate until needed.

4. 4

   Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 350 degrees.

5. 5

   Remove chicken from milk mixture and dredge in flour mixture. Dip back in the milk mixture and then coat in flour a second time. Working in batches so you don't crowd the pan, cook chicken for abour 4 minutes per batch or until cooked all the way through. Place on a paper towel-lined plate when done cooking.

6. 6

   Place the cayenne pepper, light brown sugar, paprika, and garlic powder in a medium bowl. Whisk in 1/2 cup of the cooking oil. Add chicken and toss to coat. Note: Or you can drizzle the mixture on the chicken if you want to control how spicy it gets.

7. 7

   Warm the tortillas in a large nonstick skillet. Fill them with lettuce, tomatoes, and chicken. Top with mayonnaise and pickles.