Nashville Hot Chicken Breakfast Burrito (Print View)

Crispy hot chicken, soft eggs, and creamy slaw in a warm tortilla—perfect for a bold breakfast or brunch.

# Components:

→ Nashville Hot Chicken

01 - 4 boneless chicken tenders
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon cayenne pepper
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying (enough for 1 inch of oil in skillet)
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons cayenne pepper, for sauce
13 - 1 tablespoon brown sugar
14 - 1/2 teaspoon chili powder

→ Scrambled Eggs

15 - 6 large eggs
16 - 1/4 cup whole milk
17 - Salt and black pepper, to taste
18 - 1 tablespoon butter

→ Creamy Slaw

19 - 1 cup shredded green cabbage
20 - 1/2 cup shredded carrots
21 - 1/4 cup mayonnaise
22 - 1 tablespoon apple cider vinegar
23 - 1 teaspoon honey
24 - Salt and pepper, to taste

→ Assembly

25 - 4 large (10-inch) flour tortillas
26 - 1/2 cup shredded cheddar cheese, optional
27 - Pickle slices, optional

# Directions:

01 - In a bowl, whisk together buttermilk and hot sauce. Add chicken tenders, ensuring they are coated well. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
02 - In a mixing bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss thoroughly and keep refrigerated until assembly.
03 - In a shallow dish, mix flour, paprika, garlic powder, cayenne, salt, and black pepper. Remove chicken from marinade, dredge in seasoned flour, and set aside. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry chicken tenders for 3 to 4 minutes per side until golden and fully cooked. Drain on paper towels.
04 - In a small bowl, blend melted butter, 2 tablespoons cayenne pepper, brown sugar, and chili powder. Brush the hot sauce over fried chicken while still hot.
05 - Whisk eggs with milk, salt, and pepper. Melt 1 tablespoon butter in a nonstick skillet over medium heat, pour in the eggs, and gently scramble until just set and creamy.
06 - Heat tortillas in a dry skillet or in the microwave until soft and pliable.
07 - On each tortilla, layer scrambled eggs, one Nashville hot chicken tender, creamy slaw, and shredded cheddar cheese if using. Add pickle slices as desired. Fold in the sides and roll up tightly.
08 - Slice each burrito in half and serve promptly, or wrap in foil for a portable meal.

# Expert Advice:

01 -
  • Bursting with bold Southern flavors in every bite
  • Features a creamy, cooling slaw alongside tender, spicy chicken for the perfect balance
  • Ready in under an hour using easy to find ingredients
  • Customizable heat level for everyone’s comfort
02 -
  • Packs in protein and satisfying crunch
  • Easily tailored to gluten free or lower heat
  • Stays crisp when wrapped for portable breakfasts
  • Freezes and reheats surprisingly well
03 -
  • The crispness of the chicken comes down to letting excess marinade drip off and dredging each piece well
  • Always fry chicken in small batches to keep the oil hot
  • Do not overcook your eggs pull them off the heat when they are just barely set for custardy perfection
  • On busy mornings prep slaw and marinate chicken the night before. Keep your hot sauce handy to drizzle on everything else you are making breakfast will never be boring again.

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