Nashville Hot Chicken Breakfast Burrito (Print Version)
Crispy Nashville hot chicken, eggs, and slaw wrapped in a soft tortilla—a fiery morning treat.
# Ingredients:
→ Nashville Hot Chicken
01 -
4 boneless chicken tenders
02 -
240 ml buttermilk
03 -
5 ml hot sauce
04 -
130 g all-purpose flour
05 -
4 g paprika
06 -
4 g garlic powder
07 -
4 g cayenne pepper
08 -
2.5 g salt
09 -
2.5 g black pepper
10 -
Vegetable oil, for frying
11 -
28 g unsalted butter, melted
12 -
14 g cayenne pepper (for sauce)
13 -
13 g brown sugar
14 -
1.5 g chili powder
→ Scrambled Eggs
15 -
6 large eggs
16 -
60 ml whole milk
17 -
Salt, to taste
18 -
Black pepper, to taste
19 -
14 g butter
→ Creamy Slaw
20 -
100 g shredded green cabbage
21 -
60 g shredded carrots
22 -
60 ml mayonnaise
23 -
15 ml apple cider vinegar
24 -
7 g honey
25 -
Salt, to taste
26 -
Black pepper, to taste
→ Assembly
27 -
4 large (25 cm) flour tortillas
28 -
60 g shredded cheddar cheese (optional)
29 -
Pickle slices (optional, for garnish)
# Steps to Follow:
01 -
In a bowl, whisk together buttermilk and hot sauce. Add chicken tenders, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes or overnight for optimal flavor.
02 -
In a mixing bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss thoroughly to coat and refrigerate until ready to use.
03 -
In a shallow dish, mix flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Remove chicken from buttermilk marinade, dredge each tender in the flour mixture, and set aside. Heat 2.5 cm oil in a deep skillet to 175°C. Fry chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
04 -
In a small bowl, mix melted butter, cayenne pepper, brown sugar, and chili powder. Generously brush the hot sauce over the freshly fried chicken tenders.
05 -
In a bowl, whisk eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat. Pour in the eggs and gently scramble, stirring constantly, until just set and creamy.
06 -
Heat flour tortillas in a dry skillet or microwave until they become soft and pliable.
07 -
Lay each tortilla flat. Layer with scrambled eggs, a Nashville hot chicken tender, creamy slaw, and cheddar cheese if desired. Add pickle slices for garnish if using. Fold in the sides and roll up tightly into a burrito.
08 -
Slice each burrito in half and serve immediately. For on-the-go, wrap burritos in foil to keep warm.
# Additional Notes:
01 -
Increase the amount of cayenne pepper in the sauce or add your favorite hot sauce to boost the heat.
02 -
For a quicker version, substitute rotisserie chicken tossed in hot sauce for the fried chicken tenders.
03 -
Add avocado slices or swap cheddar for pepper jack cheese to personalize the flavor.
04 -
Pairs well with a citrusy lager or iced sweet tea.