MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan-Crusted Nashville Hot Chicken
Categories: Poultry, Chilies, Nuts
Yield: 4 Servings

MMMMM--------------------------MARINADE-------------------------------
2 c Buttermilk
1/2 c Dill pickle brine
1/4 c Louisiana-style hot sauce
1 tb Smoked paprika
2 ts Salt
1 ts Coarse ground black pepper
24 oz Boned, skinned chicken;
- pounded to even thickness

MMMMM--------------------------COATING-------------------------------
2 c Raw pecan pieces; toasted
1 c All-purpose flour
1/8 ts (ea) salt & coarse ground
- black pepper
4 lg Egg whites; lightly beaten
Cooking spray

MMMMM-----------------------HOT PECAN OIL----------------------------
1 c Pecan oil
3 tb Cayenne pepper; or more
2 ts Sweet paprika
1 ts Onion powder
1 ts Garlic powder
1/2 ts Chilli spice mix
1 1/2 ts Salt
1/2 ts Coarse ground black pepper
2 tb Honey

MMMMM--------------------------GARNISH-------------------------------
Dill pickle slices

MARINATE THE CHICKEN: In a medium glass baking dish,
whisk together the buttermilk, dill pickle brine, hot
sauce, smoked paprika, salt and pepper. Add chicken and
turn to coat. Cover and refrigerate for at least 4 hours
or overnight, turning occasionally.

PREPARE THE CHICKEN COATING: Set the oven to
400ºF/205ºC.

Line a rimmed baking sheet with foil and lightly coat
with cooking spray. In a food processor, pulse pecans
until they resemble the texture of coarse cornmeal and
pour into a shallow dish. In separate shallow dish,
whisk together the flour, salt and pepper. In another
separate shallow bowl, place egg whites.

COAT THE CHICKEN: Drain and discard chicken marinade.
Pat chicken dry with paper towels. Lightly dredge
chicken in the flour, then into the egg whites and
finally into the pecans, coating thoroughly.

Place chicken on the foil-lined baking sheet and spray
tops lightly with cooking spray. Bake for 18 to 22
minutes or until chicken is cooked through.

MAKE THE HOT PECAN OIL: In a small bowl, whisk together
all ingredients for the hot oil except honey until
combined. Pour 1 tablespoon of the oil mixture into a
small bowl with the honey, whisk briefly to combine, and
set aside.

Pour remaining oil into a small skillet and heat over
medium for 2 to 3 minutes or until heated through,
whisking often.

PLATE AND SERVE: Carefully place chicken in the skillet
with the hot oil. Spoon more oil on top. Place one piece
of chicken on each plate. Drizzle reserved honey-oil
mixture over chicken, allowing any excess to drip over
the edges. Garnish chicken with dill pickle slices.

Yield: 4 servings

By: Crystal Schlueter

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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... We are given life, It's up to us to make it good or bad.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dino's Hot Chicken Sandwich
Categories: Poultry, Citrus, Dairy, Chilies, Breads
Yield: 4 servings

1 lb Boned, skinned chicken
- breast
1/4 c + 1 tb kosher salt; divided
2 tb Dark brown sugar
1/4 c + 2 tb fresh lemon juice
2 c Buttermilk
2 tb Louisiana hot sauce
1/3 c + 1 tb cayenne pepper;
- divided
1 ts Garlic powder
1 ts Old Bay Seasoning
1 ts Onion powder
1 ts Paprika
1 c Canola oil; more for frying
1 c All-purpose flour
1/2 c Cornmeal
1 tb Fresh ground black pepper
8 sl White bread
Bread & butter pickles
Tartar sauce

Cut the chicken lengthwise in 1" wide strips. In a
medium bowl or a medium container with a lid, stir
together 1/4 cup of salt, the brown sugar, and lemon
juice. Add the chicken pieces and toss to coat, then add
enough cool water just to cover the chicken. Cover
tightly and refrigerate for at least 4 and up to 8
hours.

Drain the brined chicken well, discarding the soaking
liquid. Rinse and drain the chicken, then return it to
the bowl, add the buttermilk and hot sauce, and toss to
coat. Cover the bowl again and refrigerate for at least
4 and up to 8 hours more.

Meanwhile, prepare the hot oil. To a small bowl, whisk
together ? cups of cayenne, the garlic powder, Old Bay,
onion powder, and paprika. Whisk in 1 cup of canola oil,
then set aside.

In a large bowl, whisk together the flour, cornmeal,
black pepper, and the remaining salt and cayenne. Set
aside.

Into a medium pot, pour canola oil to a depth of 2
inches. Attach a deep-fry thermometer, and turn the heat
to medium-high. While the oil is heating, line a rimmed
baking sheet with foil and place it by the stove.

When the oil reaches 350ºF/175ºC, fry the chicken:
Working in batches, dredge the chicken in the flour
mixture, shaking off any excess, then carefully drop the
pieces into the oil and fry, stirring occasionally,
until crispy and golden brown, 4-5 minutes. Using a
heatproof slotted spoon or a spider skimmer, transfer to
the foil lined pan and keep warm while you continue
cooking the rest of the chicken.

ASSEMBLE THE SANDWICHES. Place a slice of bread on 4
plates. Top each slice with 2-3 strips of fried chicken.
Stir the hot oil well, then drizzle 2-3 tablespoons over
each serving. Top each with bread and butter pickles and
a second slice of white bread and serve hot, with tartar
sauce on the side, if desired.

By: Dino's Bar

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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