Description
Nashville Hot Chicken Pickle Cups feature crispy tortilla shells filled with spiced breaded chicken coated in cayenne and paprika, topped with cooling coleslaw and a tangy dill pickle chip. Perfect for entertaining, these bite-sized appetizers deliver bold, complex flavors with a balance of heat and refreshing coolness in every delicious bite.
Ingredients
Scale
- 12 soft flour tortillas, 4 inches each for the cup bases
- 450 g fully cooked breaded chicken bites, about 1 pound, ready to use
- 30 g melted butter, 2 tablespoons for the spice mixture
- 1 teaspoon cayenne, for the signature Nashville heat
- 1 teaspoon smoked paprika, adds depth and smoky flavor
- 1 teaspoon brown sugar, balances the heat with subtle sweetness
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 150 g shredded mixed white and red cabbage, about 1.5 cups for the slaw base
- 60 g mayonnaise, about 1/4 cup for creaminess
- 1 teaspoon apple cider vinegar, brightens the slaw
- 12 dill pickle chips, one per cup for the signature tangy kick
- 2 teaspoons oil, for brushing tortillas
Instructions
- Preheat oven: Set your oven to 375 degrees Fahrenheit.
- Brush tortillas: Lightly brush each 4-inch tortilla with oil on both sides.
- Mold and bake: Press each tortilla into a muffin cup or small oven-safe bowl, then bake for 8-10 minutes until golden and crispy.
- Cool slightly: Remove from the oven and let the cups cool for 2-3 minutes before carefully removing them from the molds.
- Combine spices: In a small bowl, whisk together cayenne, smoked paprika, brown sugar, garlic powder, and salt.
- Mix with butter: Add the melted butter to the spice mixture and stir until you have a smooth paste.
- Coat chicken: Place the fully cooked breaded chicken bites in a large bowl and pour the spiced butter over them, tossing gently to coat every piece evenly, about 1-2 minutes.
- Combine slaw base: In a medium bowl, mix the shredded cabbage, mayonnaise, and apple cider vinegar until well combined.
- Season to taste: Add a pinch of salt and pepper if desired, then refrigerate until assembly.
- Layer the slaw: Divide the coleslaw among the 12 tortilla cups, placing a small spoonful in the bottom of each.
- Add the hot chicken: Top each slaw-filled cup with 2-3 pieces of the Nashville hot coated chicken bites.
- Crown with pickle: Place one dill pickle chip on top of the chicken in each cup.
- Serve immediately: Arrange on a platter and serve right away while the cups are crispy and the chicken is warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes