Save There is something truly special about waking up to a Nashville Hot Chicken Breakfast Burrito. The fiery kick of crispy chicken, the soft creaminess of scrambled eggs, and that tangy slaw all wrapped in a warm flour tortilla create a brunch that is as satisfying as it is unforgettable. When I started experimenting with spicy chicken in breakfast recipes, this burrito quickly topped my list for weekend gatherings and indulgent mornings.
I remember the first time I tested this for friends at a lazy Sunday brunch. The room went quiet as everyone took their first bite then erupted with requests for seconds and the recipe. It is now non negotiable at our family’s holiday breakfasts.
Ingredients
- Boneless chicken tenders: use fresh, quality chicken for the crispiest bite
- Buttermilk: naturally tenderizes the chicken and lends that classic Southern tang
- Hot sauce: gives deep flavor and determines the spice intensity
- All purpose flour: ensures a crisp golden crust coat chicken evenly for best fry
- Paprika, garlic powder, cayenne pepper: these add smoky depth and signature heat
- Salt and black pepper: season both dredge and slaw
- Vegetable oil: a neutral oil for frying delivers crunch without heavy flavor
- Unsalted butter: forms the base of the signature spicy Nashville sauce
- Brown sugar: balances heat and deepens flavor in the hot sauce
- Chili powder: adds subtle warmth and earthy undertones
- Large eggs: always use fresh for fluffiest scrambled results
- Whole milk: makes the eggs especially creamy
- Shredded green cabbage and carrots: crisp and colorful choose fresh sturdy cabbage for crunch
- Mayonnaise and apple cider vinegar: together yield a tangy creamy slaw base
- Honey: just a touch to round out the slaw’s flavor
- Flour tortillas: opt for high quality large tortillas for easy wrapping
- Shredded cheddar cheese (optional): for rich creamy melt try to grate your own for extra creaminess
- Pickle slices (optional): add a briny zing that cuts through richness select crisp dill pickles
Instructions
- Marinate the Chicken:
- Begin by whisking buttermilk and hot sauce in a bowl until well combined. Submerge the chicken tenders making sure each is fully coated. Cover and refrigerate for at least thirty minutes if you have time let them soak overnight for the deepest flavor and juicy tenderness.
- Prepare the Slaw:
- In a mixing bowl combine shredded cabbage and carrots. Add mayonnaise apple cider vinegar honey plus salt and pepper. Toss thoroughly to make sure every strand is coated. Chill in the refrigerator while you prep the other components the slaw will become extra crisp and flavorful.
- Cook the Chicken:
- Mix flour paprika garlic powder cayenne salt and black pepper in a shallow dish. Lift chicken pieces from marinade letting excess drip off. Dredge in the seasoned flour ensuring an even coat. Heat about an inch of vegetable oil in a deep skillet or frying pan to three hundred fifty degrees Fahrenheit. Gently lay chicken tenders into the hot oil. Fry for three to four minutes on each side until deeply golden brown and fully cooked. Drain briefly on paper towels to keep them crunchy.
- Make Nashville Hot Sauce:
- Melt two tablespoons butter and pour into a small bowl. Stir in cayenne pepper brown sugar and chili powder until a thick paste forms. While chicken is still hot generously brush the spicy butter mixture over each tender. The aroma will be irresistible and the color vivid red.
- Scramble the Eggs:
- Crack eggs into a separate bowl and whisk with whole milk plus a pinch of salt and black pepper. Melt butter in a nonstick skillet over medium heat. Pour egg mixture in and gently stir with a spatula until large soft curds form and eggs look just barely set remove immediately to keep them creamy.
- Warm the Tortillas:
- Heat flour tortillas individually in a dry skillet or for a few seconds in the microwave. You want them soft and pliable so they roll easily and do not crack.
- Assemble the Burritos:
- Lay a warm tortilla flat. Layer scrambled eggs in the center top with one Nashville hot chicken tender then scoop on plenty of creamy slaw. Sprinkle with cheddar cheese if you want extra richness. Add pickle slices for a zingy crunch. Fold the sides in and roll tightly to enclose the filling.
- Serve:
- Slice each burrito in half at an angle for a beautiful cross section. Serve immediately when the chicken crackles and the cheese is melted or wrap up tightly in foil for an epic grab and go breakfast.
Save Nothing beats the warm scent of freshly fried chicken when making this. The Nashville hot sauce is my secret weapon I even drizzle it on potatoes while I cook. Sharing these burritos at the table always sparks laughter and happy memories especially when someone dares to ask for extra heat.
Storage Tips
Keep assembled burritos wrapped in foil or an airtight container in the fridge they stay fresh for up to two days. Warm through in a foil wrap in a toaster oven to preserve the crispy chicken. Both the chicken tenders and creamy slaw can be stored separately if prepping ahead.
Ingredient Substitutions
You can swap out chicken tenders for rotisserie chicken tossed in hot sauce if you are short on time. Pepper jack works wonderfully instead of cheddar for more kick. Try using Greek yogurt with a bit of lemon as a lighter slaw base or gluten free tortillas for dietary needs.
Serving Suggestions
This burrito pairs beautifully with fresh fruit like pineapple or citrus. For a Southern feel serve alongside sweet iced tea or a crisp lager. Slice burritos crosswise for a brunch platter or roll them tightly in parchment and foil for breakfast on the run.
Cultural and Seasonal Context
Nashville hot chicken’s roots run deep as a comfort food staple in Tennessee bringing the flavor to breakfast wraps is my little nod to Southern innovation. In summer add fresh corn to your slaw or swap carrots for crunchy radishes. In cooler months a little extra brown sugar in the sauce gives a cozy warming zing.
Save Every bite of this Nashville Hot Chicken Breakfast Burrito brings the perfect combination of crunchy, creamy, and spicy. Serve it up fresh and watch your brunch crowd smile with every bite.
Recipe Questions
- → How do I achieve extra crispy chicken?
Double-dip the chicken in the flour mixture after marinating and fry at 350°F for the perfect crunch.
- → Can I use a different type of chicken?
Yes, rotisserie chicken tossed in hot sauce offers a quick alternative to fried tenders.
- → What type of tortilla works best?
Large 10-inch flour tortillas provide enough space for all fillings and wrap tightly.
- → How can I add even more heat?
Increase cayenne in the sauce or serve with extra hot sauce on the side.
- → Can these burritos be made ahead?
Yes. Wrap tightly in foil and reheat in a warm oven. Add slaw right before eating for best texture.
- → What sides pair well with this dish?
Try roasted potatoes, fresh fruit salad, or a citrusy lager to complement spicy flavors.