MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan-Crusted Nashville Hot Chicken
Categories: Poultry, Chilies, Nuts
Yield: 4 Servings

MMMMM--------------------------MARINADE-------------------------------
2 c Buttermilk
1/2 c Dill pickle brine
1/4 c Louisiana-style hot sauce
1 tb Smoked paprika
2 ts Salt
1 ts Coarse ground black pepper
24 oz Boned, skinned chicken;
- pounded to even thickness

MMMMM--------------------------COATING-------------------------------
2 c Raw pecan pieces; toasted
1 c All-purpose flour
1/8 ts (ea) salt & coarse ground
- black pepper
4 lg Egg whites; lightly beaten
Cooking spray

MMMMM-----------------------HOT PECAN OIL----------------------------
1 c Pecan oil
3 tb Cayenne pepper; or more
2 ts Sweet paprika
1 ts Onion powder
1 ts Garlic powder
1/2 ts Chilli spice mix
1 1/2 ts Salt
1/2 ts Coarse ground black pepper
2 tb Honey

MMMMM--------------------------GARNISH-------------------------------
Dill pickle slices

MARINATE THE CHICKEN: In a medium glass baking dish,
whisk together the buttermilk, dill pickle brine, hot
sauce, smoked paprika, salt and pepper. Add chicken and
turn to coat. Cover and refrigerate for at least 4 hours
or overnight, turning occasionally.

PREPARE THE CHICKEN COATING: Set the oven to
400ºF/205ºC.

Line a rimmed baking sheet with foil and lightly coat
with cooking spray. In a food processor, pulse pecans
until they resemble the texture of coarse cornmeal and
pour into a shallow dish. In separate shallow dish,
whisk together the flour, salt and pepper. In another
separate shallow bowl, place egg whites.

COAT THE CHICKEN: Drain and discard chicken marinade.
Pat chicken dry with paper towels. Lightly dredge
chicken in the flour, then into the egg whites and
finally into the pecans, coating thoroughly.

Place chicken on the foil-lined baking sheet and spray
tops lightly with cooking spray. Bake for 18 to 22
minutes or until chicken is cooked through.

MAKE THE HOT PECAN OIL: In a small bowl, whisk together
all ingredients for the hot oil except honey until
combined. Pour 1 tablespoon of the oil mixture into a
small bowl with the honey, whisk briefly to combine, and
set aside.

Pour remaining oil into a small skillet and heat over
medium for 2 to 3 minutes or until heated through,
whisking often.

PLATE AND SERVE: Carefully place chicken in the skillet
with the hot oil. Spoon more oil on top. Place one piece
of chicken on each plate. Drizzle reserved honey-oil
mixture over chicken, allowing any excess to drip over
the edges. Garnish chicken with dill pickle slices.

Yield: 4 servings

By: Crystal Schlueter

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nashville-Style Hot Chicken Sandwich
Categories: Poultry, Chilies, Dairy, Vegetables, Breads
Yield: 4 servings

5 tb Cayenne
2 tb Dark brown sugar
1 ts Chilli spice mix
1 ts Granulated garlic
1 ts Paprika
Salt & fresh ground pepper
4 Boned, skinned chicken
- thighs
12 c Vegetable oil
1 c Buttermilk
1 tb Favorite hot sauce
2 lg Eggs
2 c All-purpose flour
4 Hawaiian rolls
Butter; for spreading
Dill pickles; for topping
Iceberg lettuce; for
- topping
Mayonnaise; for spreading

Recipe courtesy of Jeff Mauro

In a large heat-resistant bowl, whisk
together the cayenne, brown sugar,
chile powder, granulated garlic, paprika, 1
tablespoon salt and 1 teaspoon black
pepper. Sprinkle the spice mixture on all
sides of the chicken. Transfer the chicken
to a container and refrigerate at least 1
hour and up to 3 hours. Leave the
remaining spice mixture in the bowl.

In a large Dutch oven, heat the oil until a deep-fry
thermometer inserted in the oil registers 350-|F/175-|C.
Position a wire rack on a baking sheet.

Whisk together the buttermilk, hot sauce and eggs in a
shallow bowl. Put the flour in a second bowl and season
with salt and pepper. Dunk the chicken first in the
buttermilk mixture, then dredge in the seasoned flour
and coat thoroughly. Gently drop the chicken into the
oil, in batches if necessary, and fry until golden
brown, 10 to 12 minutes. Transfer the cooked chicken to
the wire rack.

Carefully add about 1 large ladleful (6 to 8 ounces) of
the frying oil to the reserved spice mixture to let it
bloom. Be careful, as it will bubble aggressively.

Whisk until smooth. Brush the fried chicken with the
bloomed spiced oil as desired. For the sandwich build:
Meanwhile, halve the Hawaiian rolls, spread with butter
and toast on a griddle. Put the hot chicken on the
griddled buns, top with pickles, lettuce and a schmear
of mayo.

Yield: 4 sandwiches

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nashville-Style Hot Chicken Sandwich
Categories: Poultry, Chilies, Dairy, Vegetables, Breads
Yield: 4 servings

5 tb Cayenne
2 tb Dark brown sugar
1 ts Chilli spice mix
1 ts Granulated garlic
1 ts Paprika
Salt & fresh ground pepper
4 Boned, skinned chicken
- thighs
12 c Vegetable oil
1 c Buttermilk
1 tb Favorite hot sauce
2 lg Eggs
2 c All-purpose flour
4 Hawaiian rolls
Butter; for spreading
Dill pickles; for topping
Iceberg lettuce; for
- topping
Mayonnaise; for spreading

Recipe courtesy of Jeff Mauro

In a large heat-resistant bowl, whisk
together the cayenne, brown sugar,
chile powder, granulated garlic, paprika, 1
tablespoon salt and 1 teaspoon black
pepper. Sprinkle the spice mixture on all
sides of the chicken. Transfer the chicken
to a container and refrigerate at least 1
hour and up to 3 hours. Leave the
remaining spice mixture in the bowl.

In a large Dutch oven, heat the oil until a deep-fry
thermometer inserted in the oil registers 350ºF/175ºC.
Position a wire rack on a baking sheet.

Whisk together the buttermilk, hot sauce and eggs in a
shallow bowl. Put the flour in a second bowl and season
with salt and pepper. Dunk the chicken first in the
buttermilk mixture, then dredge in the seasoned flour
and coat thoroughly. Gently drop the chicken into the
oil, in batches if necessary, and fry until golden
brown, 10 to 12 minutes. Transfer the cooked chicken to
the wire rack.

Carefully add about 1 large ladleful (6 to 8 ounces) of
the frying oil to the reserved spice mixture to let it
bloom. Be careful, as it will bubble aggressively.

Whisk until smooth. Brush the fried chicken with the
bloomed spiced oil as desired. For the sandwich build:
Meanwhile, halve the Hawaiian rolls, spread with butter
and toast on a griddle. Put the hot chicken on the
griddled buns, top with pickles, lettuce and a schmear
of mayo.

Yield: 4 sandwiches

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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... "Taste is the most unexplored sense." - Matteo Ferrara
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)