Nashville Hot Chicken Strips

with remoulade slaw

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

The traditional Nashville hot preparation involves white bread, pickles, and a whole mess of cayenne bringing heat to the game. We've made accommodations for more ginger palates, and forwent the white bread, but the spirit and flavor lives on with these strips. Breaded, fried, and tossed in seasoned butter, these tender chicken strips are almost better than the real thing. And in case you missed the pickle, we've added it to the slaw, another modification we've made to tradition that we think does the real deal proud.

In Your Box (serves 2)

  • 2 tsp. Blackening Seasoning
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • 8 oz. Slaw Mix
  • Info
    1 oz. Butter
  • Info
    1 oz. Mayonnaise
  • 0.951 oz. Pickle Relish
  • Nutrition (per serving)

  • Calories
    582
  • Carbohydrates
    20g
  • Fat
    36g
  • Protein
    40g
  • Sodium
    1455mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl

Before You Cook

  • Step 1 - Prepare the Slaw and Butter
    1

    Prepare the Slaw and Butter

    Combine slaw mix, pickle relish, mayonnaise, and a pinch of salt and pepper in a mixing bowl. Set aside. Place butter in a microwave-safe bowl and microwave until melted, 30-60 seconds. Add blackening seasoning to bowl with butter and stir to combine. Set aside.

  • Step 2 - Prepare the Chicken
    2

    Prepare the Chicken

    Pat chicken breasts dry. Slice each chicken breast lengthwise into four equal strips, about ¾" wide.

  • Step 3 - Heat Oil and Batter Chicken
    3

    Heat Oil and Batter Chicken

    Place a medium non-stick pan over medium heat and add canola oil. While canola oil heats, add tempura, ¼ cup water, and a pinch of pepper in another mixing bowl and stir until a thin batter forms. Add chicken strips to bowl and coat completely.

  • Step 4 - Fry the Chicken
    4

    Fry the Chicken

    Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Remove chicken strips from batter, letting excess drip off. Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes. While chicken is cooking, thoroughly rinse bowl chicken strips were battered in. Add seasoning-butter mixture and cooked chicken strips to bowl and toss to coat. Season with a pinch of salt and pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!