Everyone loves tacos! This week we opted for the Nashville hot chicken variety – savory, spicy and little sweet:)

If you haven’t had some type of Nashville hot chicken, you are missing out. Luckily, Jeremy’s sister and her family live in Nashville, so it was only a matter of time before we tried the legendary Hattie B’s (btw, they are coming to the Little Five Points area of Atlanta next year!!!). We opted for “medium” spice and were not disappointed!

We’ve searched high and low on the web for copycat recipes and ended up merging several of them to make out own. Check it out below –

Ingredients:

1/2 lbs of popcorn chicken (pre-made frozen or fresh from the deli)

1/4 cup of butter

1 Tbsp cayenne pepper

3/4 Tbsp packed light brown sugar

1/4 tsp smoked paprika

1/4 tsp garlic powder

S&P to taste

Monterrey jack cheese, shredded

Dill pickles, sliced

 

Preparation:

Cook or warm popcorn chicken to temperature according to directions.

In small sauce pan, melt butter and add spices. Stir until the sauce is a dark red color (about 3 minutes until combined – it’ll look scary spicy, but don’t fret;)

Toss popcorn chicken in sauce and serve on tortillas.

Top with cheese and pickle!

Enjoy :)