Nashville Hot Chicken

  • Prep + Cook Time
    30 Minutes
  • Servings
    6
  • Calories
    340
  • Nutritional Information
    • 8 g Fat
    • 2 g Sat. Fat
    • 12 g Carbs
    • 2 g Fiber
    • 5 g Sugars
    • 52 g Proteins

Ingredients

3 lbs. Forester Farmer’s Market® boneless, skinless chicken breasts
1/2 cup hot sauce
2 eggs, beaten
2 cups flour
1 1/2 -2 quarts Vegetable Oil

Seasoning Blend:
3 tablespoons cayenne pepper
2 tablespoons chili powder
2 tablespoons creole seasoning
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper

Ingredients

Preparation

    Mix seasoning blend.
    Add 2 tablespoons of seasoning blend to chicken, add eggs and hot sauce, mix well and set chicken aside.
    Chicken can be marinated in the refrigerator for about 3 hours or overnight if desired.
    Add 2 tbsp. of seasoning blend to flour, mix well, and set aside.
    Add cooking oil to a large deep pot over medium heat. Heat oil to 350 degrees.
    Coat chicken in flour mixture in batches.
    Add chicken to hot oil.  Don’t overcrowd the pot, cook chicken in about 3 batches.
    Fry chicken for 7-8 minutes (to an internal temp of 165°), remove from pan, drain on paper napkins and repeat.

    To Prepare the Hot Chili Oil:
    Add 1 cup of fried chicken grease to a separate large pot.
    Heat oil, stir remaining seasonings into oil, immediately dump chicken into oil in batches, mix well, transfer chicken to a cookie sheet and repeat with remaining chicken.
    Serve chicken with bread and pickles.

Preparation