CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
NASHVILLE-STYLE HOT CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- 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 degrees F. 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.
BONELESS TENNESSEE CHICKEN
Make and share this Boneless Tennessee Chicken recipe from Food.com.
Provided by ElaineAnn
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Dredge with flour. Brown in a small amount of fat in skillet.
- Place in a greased baking dish (1 1/2 to 2-quart) or a 13 x 9-inch pan works nicely.
- Cook the onion in margarine in a saucepan until brown. Add remaining ingredients and simmer for 15 minutes.
- Pour over chicken. Bake in 400° oven for 40 minutes.
- This can be made early in the day and refrigerated until time to bake, or it can be cooked in a slow cooker all day.
Nutrition Facts : Calories 309.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1210.4, Carbohydrate 35.7, Fiber 0.9, Sugar 24, Protein 29.7
BONELESS CHICKEN
I got this recipe from Graceland's Table, a cookbook with Elvis-inspired recipes. This particular recipe is from Elvis' Kitchen - The King actually ate this! The chicken is delicious when fried in butter and gets a lovely crust on the outside...Tastes like the South!
Provided by Anje4876
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour, pepper, and seasoning salt in a bowl. If you like a thicker batter or if you have more chicken, add a little more than is called for.
- Melt the butter in a medium skillet over medium-high heat.
- Coat both sides of the chicken breasts in the flour mixture.
- Fry the chicken breasts in the skillet until they are cooked through and browned on both sides. You can tell when they're getting crispy by the dark brown colour the batter takes on. This takes about 7 minutes per side for one breast.
- Drain chicken on paper towels if desired. It helps suck up some of the grease from frying.
- *Note* Cooking time is based on 7 minutes per side, times four breasts.
Nutrition Facts : Calories 351, Fat 24.6, SaturatedFat 15, Cholesterol 129.4, Sodium 240.9, Carbohydrate 3.9, Fiber 0.5, Protein 28.1
BONELESS BUFFALO CHICKEN WITH GARLIC & PARMESAN
Great weeknight dinner, because it's so fast to prepare! Or make it for your half-time party on Super Bowl Sunday--it's a crowd pleaser for sure! This is a Rachael Ray recipe that I adapted to my family's taste by adding the parm. If you like buffalo wings with garlic & parm, you'll love this.
Provided by NancysFancies
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil & add the chicken, salt, pepper, and garlic, stirring from time to time. Saute for several minutes until the chicken is cooked through totally. Turn off the heat & then add the hot sauce and butter, tossing to coat the chicken and melt the butter. Add the cheese and continue tossing until the sauce looks well blended.
- Serve with rice, potatoes, or noodles.
Nutrition Facts : Calories 569.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 191, Sodium 668.3, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 44.9
STUFFED BONELESS CHICKEN
I found this recipe in one of the forum and had actually modified this recipe. Believe it was called Rellenong Manok . It was so tasty and gosh! i wish all of you can try it. Add some vege if you think it is right .
Provided by foodcrazee
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine all marinaring ingredients and marinate boned chicken for 3 hours.
- Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well.
- Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail).
- Sew the slits at the neck and the tail of the bird.
- Place the chicken in a baking dish and brush with the melted butter.
- Wrap in aluminum foil.
- Preheat the oven to 350 degrees F.
- Bake for I hour.
- Remove aluminum-foil wrapper and continue baking until chicken is golden brown.
- Serve with sauce.
- Sauce: Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish.
- Add 2 tablespoons flour and one table- spoon soy sauce.
- Set aside.
- In a small saucepan, saute garlic in oil until brown.
- Add the mixture of flour soy sauce and drippings.
- Season with salt.
- Cook about 5 minutes, stirring often.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 823.5, Fat 62.2, SaturatedFat 23, Cholesterol 351.5, Sodium 1456.7, Carbohydrate 11.2, Fiber 0.7, Sugar 5.9, Protein 52.8
AIR-FRYER NASHVILLE HOT CHICKEN
I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I'd try air-frying. I'm so glad I did-this Nashville hot chicken recipe is almost better than the original. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.
Nutrition Facts : Calories 413 calories, Fat 21g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 170mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
More about "boneless tennessee chicken food"
NASHVILLE STYLE HOT CHICKEN - THECOOKFUL
From thecookful.com
Reviews 2Category EntréeCuisine AmericanTotal Time 8 hrs 40 mins
- Butterfly the chicken breasts by slicing them in half lengthwise. Add them to a bowl or a large plastic bag.
- Add the buttermilk and 1 teaspoon of cayenne to the chicken. Make sure all the chicken is coated and covered with the buttermilk. Marinate for 8 hours or overnight.
- When you’re ready to cook, remove the chicken from the fridge and let it come to room temperature for 20 minutes while you prepare the flour dredge and heat the oil.
- Add the oil to a large stock pot or skillet over medium heat and heat to 300°F. Use a candy thermometer to gauge the temperature and to try to keep it at 300F throughout.
NASHVILLE HOT FRIED CHICKEN TENDERS - FEAST AND FARM
From feastandfarm.com
4.5/5 (2)Total Time 55 minsCategory Main CourseCalories 342 per serving
- Fill a 9 or 10 inch heavy skillet with about 2 inches of oil and heat over medium high while you start breading the chicken. Keep an eye on it and don't let it get too hot.
- Dip the chicken pieces into the flour, then into the egg and then back into the flour, pressing the flour on well.
NASHVILLE HOT FRIED CHICKEN RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.6/5 (68)Total Time 25 hrsCategory Chicken And TurkeyCalories 1429 per serving
- MARINADE: Whisk marinade ingredients together in a small bowl. Place the chicken in a zipper-top bag and pour the marinade over the chicken. Seal the bag and rub to coat the chicken. (Double bag if the marinade aroma is strong.) Refrigerate 12 hours or overnight.
- BATTER: You'll need three bowls. In one bowl, combine 1 1/2 cups flour, 2 tablespoons cayenne pepper and 2 teaspoons salt. In the second bowl, combine remaining 4 cups flour, 2 tablespoons cayenne pepper, 2 teaspoons salt, paprika and garlic powder. In the third bowl, whisk together buttermilk and hot sauce.
- FRY: Remove the chicken from the marinade and pat with paper towels to remove excess marinade. Discard the marinade.
- In a deep fryer or large, deep cast iron pot, heat at least 3 inches of vegetable oil to 335 degrees. Set a wire rack over a rimmed baking sheet. Depending on the size of your deep fryer or pot, you may need to fry in batches. If so, preheat oven to 175 degrees.
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