Nashville Hot Chicken By Spike Mendelsohn
by Merle O'Neal and Scott Loitsch
Ingredients
for 4 servings
- 5 oz (140 g) chicken breast, 4 breast
- 4 extra large eggs
- 4 oz (120 mL) whole milk
- 2 cups (230 g) plain breadcrumbs
- 4 brioche buns
- 12 bread and butter pickles
- canola oil, for frying
- salt, to taste
Spicy pepper oil
- 4 tablespoons cayenne pepper
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons spanish paprika
- 16 oz (490 mL) sunflower oil
Preparation
- Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
- In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
- In a separate medium-sized mixing bowl, add the bread crumbs.
- Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
- Transfer to a parchment-lined baking sheet.
- Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
- Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
- Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
- Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
- Transfer the fried chicken to the brioche buns.
- Whisk together the spicy oil so none of the seasoning settles to the bottom.
- Drizzle 2 tablespoons over each chicken breast.
- Add 3 bread and butter pickles on top of the chicken and place the top bun.
- Enjoy!
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