Nashville Hot Chicken By Spike Mendelsohn

Nashville Hot Chicken By Spike Mendelsohn

Recipe by Merle O'Neal from tasty.co

Lunch 30 Mins.

Ingredients

4

4 servings

  • 5 oz chicken breast, 4 breast
  • 4 extra large eggs
  • 4 oz whole milk
  • 2 cups plain breadcrumbs
  • 4 brioche buns
  • 12 bread and butter pickles
  • canola oil, for frying
  • salt, to taste
  • 4 tablespoons cayenne pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons spanish paprika
  • 16 fl oz sunflower oil

Instructions

  • 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.
  • Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams
  • Enjoy!

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