Baked Nashville Hot Chicken Breasts Food

BAKED NASHVILLE HOT CHICKEN BREASTS

Steps:

• Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.
• Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
• Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack.
• Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

NASHVILLE HOT CHICKEN SHEET-PAN DINNER (COOKING FOR 2)

Steps:

• In medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder. Add chicken; turn to coat. Cover and refrigerate 1 hour.
• Meanwhile, in 10-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add paprika, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray.
• Drain chicken; discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots. Place on baking sheet.
• Wrap ears of corn individually in foil. Place on baking sheet with chicken; bake 10 minutes. Add biscuits to baking sheet; bake 22 to 26 minutes or until biscuits are golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, in small microwavable bowl, mix remaining 2 tablespoons butter and remaining 1/4 teaspoon red pepper. Microwave uncovered on High 30 seconds to 1 minute, or until melted. Drizzle butter mixture over chicken just before serving.

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes.
• Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack.
• For the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool.
• For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later.
• For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece.
• Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack.
• Dip the fried chicken in the chile oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides.
• To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two.

NASHVILLE HOT CHICKEN SANDWICH

Steps:

• For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
• For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
• Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
• Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
• While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
• Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

NASHVILLE HOT CHICKEN

Steps:

• Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
• When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated - you will combine later).
• Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
• Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
• Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
• Add enough vegetable oil to your Dutch oven until oil measures 3" deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken's internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
• Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
• Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.