NASHVILLE HOT CHICKEN

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NASHVILLE HOT CHICKEN

The Nashville hot chicken strip is most definitely not for the faint at heart - you have been warned! Originally served up as a punishment over 80s years ago, this recipe was designed as a revenge dish to a womanising philanderer by his extremely angered wife. Unfortunately for wifey the plan backfired and this hotter than hell dish became a Nation's favourite.

In this recipe we will be adding some condiments to our Meat Dust as well as additional cayenne pepper to get that ridiculously hot Nashville taste. If you can't handle the heat then my advice is to omit the additional cayenne completely as there is plenty in the Meat Dust already.

Course Main Course
Cuisine American
Keyword barbecue, chicken tenders, grilling, hot and spicy, nasville, texas
Servings 4 people
Author jacksmeatshack

Ingredients

For the Chicken

  • 4 boneless skinless chicken breasts
  • 480 ml buttermilk
  • 2 tbsp hot sauce
  • 2 eggs beaten
  • 100 g plain flour
  • 100 g cornstarch
  • 3 tsp salt
  • 1 tsp black pepper
  • rapeseed oil for frying

For the Hot Sauce

  • 2 tbsp Jack's Meat Dust
  • 2 tsp mustard powder
  • 3 tbsp brown sugar
  • 1 tbsp cayenne pepper
  • 50 ml rapeseed oil leftover from frying

Instructions

  1. Slice the chicken breasts into thin strips approximately 4-5 strips per breast.

  2. Mix the buttermilk, eggs and hot sauce in a mixing bowl.

  3. Add the flour, cornstarch, salt and pepper to another mixing bowl.

  4. Combine all of the dry spices for the sauce in a heatproof container and set aside ready for the hot sauce later.

  5. Time for the fun part - set up your dredging station. Have ready the chicken, the bowl of buttermilk and bowl of flour mix to hand and in reach.

  6. Individually pick up the chicken strips dipping each one into the flour, coating completely, dip into the buttermilk mix, coating completely, then back into the flour mix coating completely. Repeat this process for all of the chicken strips placing each one onto a wire rack once completed. Allow the chicken to rest for about 5 minutes to allow the coating to stick.

  7. Whilst the chicken is resting heat about 2 inches of oil in a heavy bottomed cast iron pan or a dutch oven until the oil is bubbling at approximately 180C.

  8. Gently place chicken strips, one by one, into the hot oil and let them fry 2-3 minutes per side, cooking in two batches so the pot doesn't get overcrowded. Keep an eye on the oil and adjust the heat accordingly.

  9. Remove the chicken when golden brown on each side and the internal temperature reaches 75C. Place on to plate lined with a paper towel to drain off excess oil.

  10. Cook the second batch of chicken strips before moving on to the next step.

  11. To make the hot sauce, spoon the hot frying oil into the spices, whisking after each spoonful to combine to the consistency of a thin paste - not too watery. You will not need all of the oil. Remember you are handling hot oil and adhere to safety first measures!

  12. Brush your sauce onto the chicken strips coating evenly. Serve with buns, with slaw or with freshly cooked chips.