Crispy Nashville Hot Chicken Smash Tacos

Steps

1. 1

   Portion the ground chicken into small balls, approximately 2 ounces each.

2. 2

   Roll each chicken ball in the crushed cornflakes until thoroughly and evenly coated.

3. 3

   Heat a large skillet or griddle over medium-high heat with a light coating of oil.

4. 4

   Place a cornflake-coated chicken ball onto the skillet, then place a flour tortilla directly on top of the chicken.

5. 5

   Using a heavy press or spatula, smash the tortilla down firmly so the chicken flattens into a thin patty that adheres to the tortilla.

6. 6

   Cook for 3-4 minutes until the chicken is cooked through and the cornflake crust is golden and crispy.

   Start 3-minute timer
7. 7

   Flip the taco so the tortilla side is down. Immediately top the chicken with a portion of shredded Colby Jack cheese.

8. 8

   Cover the skillet briefly or wait until the cheese is completely melted and the tortilla is slightly toasted.

9. 9

   Remove from heat and brush or drizzle the chicken generously with the Nashville hot sweet heat sauce.

10. 10

    Top each taco with pickle chips and a handful of fresh cabbage slaw before serving.