Nashville Hot Smashed Chicken Tacos

These smashed Nashville hot chicken tacos are fun, flavourful and easy to prepare. Packed with bold flavours, a crispy coating and topped simply with shredded lettuce and pickles. These are perfect for your next taco night!

If you are looking to switch things up when it comes to smashed chicken tacos, try these bold and flavourful Nashville hot chicken tacos. Made with seasoned ground chicken, a potato chip coating (for that fried taste) and brushed with hot honey butter for that hot finish. These are so fun and easy enough to make during the week. Plus they can easily be made individually or for family and friends.

Ingredients

To make these Nashville hot chicken tacos, here’s what you’ll need:

• ground chicken
• garlic powder
• onion powder
• kosher salt
• chili powder
• small tortillas
• plain potato chips
• avocado oil spray

For the hot honey butter and toppings, here’s what you’ll need:

• unsalted butter
• hot honey
• iceberg lettuce
• pickles

How to Make Smashed Nashville Hot Chicken Tacos

In a bowl, combine the chicken with garlic, onion, salt and chili powder.

Spread the chicken evenly on the tortillas using a butter knife or the back of a spoon.
Crush the potato chips and pour them into a large baking dish.

Heat a well seasoned cast iron skillet or seasoned griddle pan over medium-high heat. Place the chicken side of the tortilla into the chips, pressing down to adhere.

Spray the skillet or griddle pan with avocado oil. Once hot, place the taco, chicken side down and cook for three to four minutes, until cooked through. Flip and cook for 45 seconds to one minute, until lightly charred, turning the heat down as needed.

Remove the tacos and place on a flat surface. Brush the honey butter over top and top with lettuce and pickles. Serve and enjoy hot!

How to Make the Hot Honey Butter

Place the butter in a small bowl and microwave until melted, about 30-45 seconds. Alternatively, melt the butter in a small saucepan over medium-low heat. Add the hot honey and mix with a spoon to combine.

Substitutions

• Hot honey: if you don’t have hot honey, use regular honey and a good splash of your favourite hot sauce instead. Taste and adjust until it tastes spicy/hot enough for you. You can also always add a pinch of cayenne as well.
• Avocado oil spray: any neutral cooking spray will work.
• Flour tortillas: personally I think flour tortillas work best here, but feel free to use a different type such as gluten-free if needed, or corn. If using corn tortillas, be sure to microwave them a bit beforehand to soften so they are pliable.

Tips for Making the Best Smashed Chicken Tacos

• Ground dark chicken meat: ground dark chicken is more forgiving and less dry than ground white meat and so that is my preference here.
• Well seasoned skillet: whether you’re using a cast iron skillet or griddle pan, be sure that it’s well seasoned so that these smashed chicken tacos don’t stick. I prefer using a larger griddle pan as you can cook more at a time which is great if you’re making this for more than one or two people.
• Spread the ground meat evenly: be sure to use a butter knife, offset spatula or the back of a spoon to evenly distribute the ground chicken. Be sure to spread the chicken thinly and that it covers the tortilla as close to the edges as possible. As the meat cooks, it shrinks, so it’s important to get it as close to the edges as you can.
• High heat: be sure that your skillet or griddle pan is hot before starting to cook. This will ensure that the meat gets nicely browned and is cooked through.
• Flip the tortillas: be sure to flip the tacos over to get some colour on it.

How to Store:

These smashed chicken tacos taste best immediately after cooking. Cooked chicken tacos can be refrigerated in a sealed container for up to three days. Store toppings separately. And if possible, don’t brush them with the honey butter if you know you will have leftovers.

Reheat: reheat cooked smashed chicken tacos in the air fryer for a few minutes to warm them through and get them a little crispy again.

Assemble fresh: once the smashed chicken tacos are reheated, add the honey butter and toppings just before serving.

Prep: the chicken can be spread onto tortillas in advance and stored in the fridge for a few hours.

Ingredients & Products I Recommend

Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Cast iron griddle: I love cooking over cast iron skillets and griddles when I need more space. A well seasoned cast iron griddle is great for cooking burgers, pancakes and of course, these smashed chicken tacos. Two great options are this Lodge seasoned cast iron griddle and this Made-In carbon steel griddle.

Made-In Cookware: I absolutely adore my Made-In cookware, including the skillets, wok and saucier (which I use ALL the time and for this pasta). I’ve purchased these products on my own and have been using them over the past few years. They’re well made and built to last and can easily be used on the stovetop and in the oven up to 800℉. Used in commercial kitchens and restaurants, there is a reason why these are so popular and well loved.

Chef’s Press: This is such a handy tool to have in your kitchen and one that I’m constantly finding use for. For searing salmon, pressing down steaks, burgers, sandwiches, veggies (like mushrooms) and these smash tacos it helps you get the best sear. If you’re in Canada, you can find it here. This is not sponsored nor are these affiliate links.

Lodge Seasoned Cast Iron Square Griddle

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Mike’s Hot Honey

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I hope you love these smashed Nashville hot chicken tacos. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂

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