Nashville Hot Fried Chicken

Instructions

1
Cook Within: Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat. Our hot chicken seasoning is made with 2 parts smoked paprika and 1 part each cayenne pepper and sugar. An un-toasted slice of white bread and pickle chips are classic accompaniments to this dish. White bread provides an edible napkin and neutral element to highly spiced chicken, and the briny bite of pickle chips is a natural pairing.
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Prepare the Ingredients: Trim and thinly slice green onions. Drain and rinse butter beans. Cut roasted red pepper into ¼” dice.
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Drain pickles and reserve juice. Combine butter-: milk, 2 Tbsp. pickle juice, and 2 tsp. salt in a mixing bowl. Add 2 Tbsp. buttermilk-pickle juice mixture to Stir to form a shaggy mixture. Rinse chicken breasts and add to bowl with buttermilk-pickle juice to brine
4
Make the Hot Sauce: Carefully pour off all but ¼ cup vegetable oil into heat-proof container. There should be enough oil left to just coat bottom of pan. For medium heat, add half the hot chicken seasoning and ½ tsp. salt to hot oil and cook over low heat until spices are aromatic, about 1 minute. Spices will “bloom” in hot oil and release flavor and heat. For full spice effect, add remaining seasoning.
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Heat a medium non-stick pan over medium heat.: Add 1 tsp. olive oil, butter beans, half the green onions, and roasted red peppers to hot pan. Cook until warm throughout, about 5-6 minutes. Season to taste with salt and pepper. Remove to a plate and set aside. Wipe pan clean, add vegetable oil, and heat to 350 degrees over medium heat. Test oil tem- perature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.
6
Make the Chicken Hot: Feel free to skip this step and just serve sauce on the side for complete heat control. This sauce will make your chicken five-alarm-fire hot! Place fried chicken in pan with hot sauce and turn over with tongs to coat completely. Allow excess sauce to drip back into pan
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Coat Chicken and Fry: Line a plate with a paper towel. Remove chicken breasts from buttermilk mixture and dredge in sea- soned flour, shaking off any excess. Dip in buttermilk again and then flour again for a second coating. This helps to makes chicken extra crispy. Shake off excess flour and carefully add chicken to hot oil and cook, covered, 7-9 minutes, turning every 3 minutes. Remove cover and cook 2 more minutes, or until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Place on paper towel-lined plate to cool.
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Plate the Dish: Place a slice of Texas toast on a plate and spoon some butter beans next to it. Place chicken on top of Texas toast and top with pickle chips. Garnish with remaining green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used twice. Half are cooked with butter beans, and remaining are used to garnish • Our hot chicken seasoning is truly as advertised and designed to pack a punch.
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Add to vegetable oil to taste,: adjusting for your own palate.
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Heat and fat of hot vegetable: oil will “bloom” chiles in spice mix, which increases their flavor and heat. • If you prefer a little more control over heat level of this dish, serve ”hot” sauce on side for dipping. It’s not traditional, but hey, who’s the boss here? You. You’re the boss. the recipe before you start–we promise it will be time

Ingredients

Instructions