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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

  1. 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.
  2. In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
  3. In a separate medium-sized mixing bowl, add the bread crumbs.
  4. 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.
  5. Transfer to a parchment-lined baking sheet.
  6. Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
  7. Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
  8. Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
  9. 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.
  10. Transfer the fried chicken to the brioche buns.
  11. Whisk together the spicy oil so none of the seasoning settles to the bottom.
  12. Drizzle 2 tablespoons over each chicken breast.
  13. Add 3 bread and butter pickles on top of the chicken and place the top bun.
  14. Enjoy!
 
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