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Nashville Hot Chicken

July 13, 2020

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

If you’re looking for a meal that brings the heat, this dish, straight from the heart of Tennessee, is for you!  With a perfectly spicy and crunchy exterior, I’m giving classic fried chicken a little kick with this recipe that is “Nashville Hot.

Nashville Hot Chicken
Nashville Hot Chicken

Servings:
4

Ingredients

For the Chicken

  • 2 large chicken breasts, cut in half width-wise
  • 2 cups of pickle juice
  • 1 cup of butter milk
  • 1 cup of all-purpose flour
  • 1 tsp. of paprika
  • Salt and pepper, to taste
  • Sliced dill pickles
  • Slices of bread
  • Oil, for frying

For the Sauce

  • ½ cup of hot chicken frying oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. cayenne
  • 1 Tbsp. brown sugar

Instructions

  1. Add the sliced chicken breasts to a plastic Ziploc bag. Pour in the pickle juice and buttermilk and move around to incorporate.
  2. Marinate in the refrigerator for at least 12 hours or overnight.
  3. In a large frying pan or deep fryer, preheat the oil to 350°F. The oil should go up about 1” on the side of the pan.
  4. In a medium size bowl, whisk together the paprika, salt and pepper until combined.
  5. Take one chicken breast out of the marinating brine and dredge it in the flour to coat completely on all sides. Add it to the hot frying oil. Repeat until all of the chicken is breaded and frying in the oil.
  6. Cook the chicken for 4-6 minutes per side or until browned and cooked throughout. Drain on a paper towel.
  7. For the sauce, take about a ½ cup of the hot frying oil and it to a heat-safe bowl. Whisk in the garlic powder, onion powder, cayenne and brown sugar until combined.
  8. To serve, place the fried chicken on slices of bread and brush on or drizzle on the hot oil sauce. Garnish with sliced pickles.

Nashville Hot Chicken

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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