Nashville Hot Chicken Wrap (Po-Boy Style)

Nashville Hot Chicken Wrap (Po-Boy Style) is one of my favorite wraps to make. This is one of those recipes your guests will devour within minutes and wish you made more.

This wrap is made with spicy hot Nashville chicken, crunchy Cole slaw, garlic dill pickles, tomatoes and a creamy Cajun remoulade sauce.

Likewise, if Cole slaw isn’t your thing, feel free to swap out the slaw with shredded lettuce. Since shredded lettuce is an ingredient that’s on a traditional “Po-Boy” sandwich.

My oh my, this is one of the tastiest wraps ever made! Your friends and family are sure to love this recipe.

Why You’ll Love Nashville Hot Chicken Wraps

• Comfort food at it’s finest – Nashville hot chicken is a spicy crispy chicken that’s usually served on a bun with pickles and Po-Boy sandwiches are made with fried meat that’s drizzled with a creamy Cajun remoulade sauce. In this spicy chicken wrap you get an array of flavors.
• Savory and seasoned to perfection – Looking for a flavorful chicken wrap recipe that’s different from the usual go-to lunch or dinner idea? This Nashville hot chicken wrap (Po-Boy Style) is where it’s at!
• A real crowd pleaser – This is one of those meals that disappears fast and guests wish you made more. Luckily, this recipe is simple to multiply.

Nashville Hot Chicken Recipe

This recipe is simply chicken breasts and a few veggies that are wrapped in a spinach wrap. All the flavor comes from the chicken brine, Nashville hot sauce, and the creamy Cajun remoulade sauce.

Here is what you need.

Ingredients

• Chicken Breasts
• Pickle Juice
• Buttermilk
• Spices
• Eggs
• Flour
• Kellogg’s Corn Flakes Crumbs
• Oil for Frying
• Franks Red Hot Nashville Hot Sauce

For Cajun Remoulade Sauce

• Mayonnaise
• Stone Ground Mustard
• Horseradish Sauce
• Parsley
• Garlic Powder
• Worcesterhire Sauce
• Lemon Juice
• Cajun Seasoning
• Smoked Paprika
• Cayenne Pepper

Ingredients for the Wrap Filling

• Large Spinach Wraps or Large Burrito Wraps
• Cajun Remoulade Sauce
• Cole Slaw or Shredded Lettuce
• Garlic Dill Pickles
• Tomato

How to Make Nashville Chicken Wraps

1. Brine the Chicken: Mix pickle juice, buttermilk, and spices together and pour over chicken breasts. Brine in the fridge overnight for the best flavor or a minimum of one hour.
2. Bread the Chicken: Season flour with spices dip chicken breasts into egg and dip chicken into the flour mixture.
3. Double Bread the Chicken: Dip chicken into egg and then dip chicken in crushed corn flakes.
4. Deep Fry the Chicken: Heat oil until sizzling hot and fry chicken until cooked throughout the center and crispy on the outside.
5. Make the Cajun Remoulade Sauce: Combine all ingredients for creamy Cajun sauce and set aside. Thinly slice tomato and cut into fourths and chop dill pickles.
6. Assemble the Spicy Chicken Wraps: Spread Cajun remoulade sauce onto spinach wrap, add Cole slaw mix, tomatoes, pickles, and chicken. Roll the wrap and serve with fries or potato chips.

Recipe Notes

For flavorful chicken, Make sure to tenderize chicken with a meat tenderizor and poke holes in the chicken so seasoned brine seeps into the chicken.

Cover chicken breasts with pickle juice stir in buttermilk and add spices for kicking hot chicken. Marinate chicken overnight for the overall best flavor if you have the time.

Or marinate chicken for a minimum of one hour.

For crispy breading, double bread chicken by dipping chicken in egg, flour, egg again and then dip chicken in crushed cornflakes.

To tell chicken is cooked throughout, chicken will float to the top of the oil when cooked. Chicken takes about 3-5 minutes when you deep fry.

To save time, Make Cajun Remoulade sauce ahead of time, and slice tomato and chop dill pickles.

More Delicious Recipes

• Paula Deens Slow cooker Mac & Cheese
• Red Potato Salad (No Mayo)
• Skinny Poolside Dip
• Peach Cobbler with Yellow Cake Mix
• Peach Dumplings with Sprite
• Blueberry Cobbler with Cake Mix

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Nashville Hot Chicken Wrap (Po-Boy Style)

Yield: 6 large wraps

Prep Time: 1 hour 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes

Nashville hot chicken wraps (Po-Boy style) are crispy, crunchy, and delicious! Brined, double breaded, deep fried chicken, Nashville hot sauce, creamy Cajun remoulade sauce, Cole slaw, pickles and tomatoes all wrapped in a warm spinach wrap. This recipe is full of flavor your guests will devour within minutes!

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Ingredients

For The Chicken Brine:

• 3 chicken breasts
• 2 cups pickle juice
• 1 cup buttermilk
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon minced onion
• 1 teaspoon salt

For Frying:

• 14 cups, vegetable oil
• 4 eggs, beaten
• 3 cups, flour
• 2 tablespoons minced onion
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 2 cups Kellogg's Corn Flakes Crumbs
• 12 ounce Franks Red Hot Nashville Hot Sauce, brush on cooked chicken

For Cajun Remoulade Sauce:

• 1 cup mayonnaise
• 2 tablespoons stone ground mustard
• 1 tablespoon horseradish sauce
• 1 tablespoon parsley
• 1 teaspoon garlic powder
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

Wrap Filling:

• 6 large spinach wraps or large burrito wraps
• cajun remoulade sauce
• 8 ounce Cole slaw mix or shredded lettuce
• garlic dill pickles, chopped,
• tomato, thinly sliced, cut into fourths
• Nashville hot chicken, cubed

Instructions

1. Prep the Chicken: Tenderize chicken breasts with a meat tenderizer and poke holes in the chicken breasts with a fork.
2. Brine the Chicken: Place tenderized chicken breasts into a container or gallon zip-lock bag. Add pickle juice, buttermilk, and spices and give the container or bag a shake. Let chicken marinate 24 hours for the best flavor or a minimum of 1 hour.
3. Bread the Chicken: Beat eggs, season flour with spices, dip chicken breasts into eggs and dip into seasoned flour.
4. Double Bread Chicken: Dip flour breaded chicken into eggs and dip into Kellogg's crushed corn flakes.
5. Heat Oil for Frying: Heat vegetable oil on med high heat ( just above med heat) Allow oil to heat up for about 15-20 minutes. Oil should be sizzling hot.
6. Make Cajun Remoulade Sauce: While the oil heats up, make Cajun remoulade sauce and store sauce in the fridge until ready to use. Thinly slice tomato and cut into fourths and chop dill pickles. Store in the fridge until ready to assemble Nashville hot chicken wraps (Po-Boy style).
7. Deep Fry the Chicken: Fry each chicken breast one at a time so breading sticks and doesn't flake off in the oil. Chicken will float to the top when cooked throughout. Cook time is about 3-5 minutes for each chicken breast.
8. Place chicken on plate: Lined with a paper towel and pat off any grease. Brush on Nashville hot sauce and chop chicken into cubes.
9. Assemble Wraps: Spread Cajun remoulade sauce on large spinach or burrito wrap, add Cole slaw or shredded lettuce, tomatoes, dill pickles and cubed Nashville hot chicken. Roll wrap and serve immediately with french fries or potato chips.

Notes

For tender chicken: Tenderize chicken with a meat tenderizor and poke holes in the chicken breast so brine seeps into the chicken.

For chicken brine: Make sure pickle juice covers chicken. Marinate chicken 24 hours for overall best flavor or a minimum of 1 hour.

For kicking hot chicken: Use the same spices used in the brine and season the flour before breading chicken.

For faster prep time: Make Cajun remoulade sauce the night before. The longer the Cajun remoulade sauce sits the better it is. Prep veggies ahead of time slice tomato, chop dill pickles and store in individual storage containers.

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Where did Nashville Hot Chicken Originate from?

When making Nashville hot chicken I thought to myself, where did this delicious, crispy, hot chicken come from? Who was the genius behind this flavorful chicken that many people enjoy to this day.

Well the answer was a bit of a surprise I wasn’t expecting. This recipe idea came from a mystery woman that was one of Thornton Princes women he was seeing.

She was tired of Thornton Prince staying out late so she used his love for chicken for revenge.

Only to find out that Thornton Prince loved the spicy chicken. Not only did he ask for seconds, he brought it to his friends and they loved the spicy chicken too.

Thornton Prince used what was meant for Ill intent for good and he perfected the hot chicken recipe and built a successful restaurant called Princes Hot Chicken.

And there the legend of Nashville Hot chicken was born and lives onto this day at Princes Hot Chicken and many other restaurants.

For an even deeper dive into the Nashville Hot Chicken History here in this article, you can read How Hot Chicken Really Happened.