Step 1

Start off by cutting your chicken into tenders. Now, add your buttermilk, pickle juice and hot sauce into a large mixing bowl and whisk. Add the chicken into the buttermilk brine for 12 hours or 24 hours.

Step 2

The next day make your slaw first thing. In a medium sized bowl add the sliced cabbage, sliced carrots, Jalapeño, mayo, dijon mustard, red wine vinegar, salt and pepper. Hand mix until it's combined nicely and placed in the fridge for a few hours. This lets the flavors marry and it will taste amazing!

Step 3

In a medium sized mixing bowl, add your all purpose flour, corn starch, cayenne, Mexican chili powder and garlic powder. Whisk until it’s nicely combined.

Step 4

Get your oil (peanut oil) heated to 350 degrees and make your sriracha mayo.

Step 5

Get the bowl with the buttermilk brine and place it at your breading station. We are going to take the chicken out of the buttermilk, making sure there isn’t any extra buttermilk dripping and place it in the flour. Cover and then place back in the buttermilk and then flour again. This is double breading (provide an extra crispy crunch). Repeat this process for all of the tenders. Make sure to have a baking sheet next to you with wax paper. This is what you will place your chicken on when it’s breaded.

Step 6

Add all of your ingredients for the Nashville Hot Chicken into a metal bowl, this is all of the seasoning, do not put any oil in at this point.

Step 7

Add 3-4 tenders into your frying skillet (be sure to not add too much, overcrowd the pan) and fry for 4 1/2 mins or 5 mins. Internal temp of 165, be sure to check with a meat probe.

Step 8

When you’re finished frying the chicken, place it on a wire rack and then add 1-2 cups of the cooking oil into the Nashville Hot Chicken seasoning blend. Whisk together and then coat your chicken with this mixture!

Step 9

Warm your flour tortilla with a griddle top.

Step 10

Assemble your Nashville Hot Chicken Burrito in this order, Sriracha Mayo, quesadilla cheese, creamy slaw, Nashville Hot Chicken, sriracha mayo and then another layer of cheese. Roll that bad boy up and toast on the griddle for 1-2 mins per side. I like using a grill press during this process.

Step 11

Serve and enjoy with family and friends!