All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
A favorite regional dish in Nashville, local lore attributes the origin of this hellaciously hot chicken to a girlfriend cooking a VERY hot fried chicken dish for her womanizing boyfriend. Unfortunately her plan backfired when he loved the dish and opened up a restaurant specializing in cooking "hot" chicken. #whompwhomp
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions. Drain and rinse butter beans. Cut roasted red pepper into 1/4" dice. Drain pickles and reserve juice. Combine buttermilk, 2 Tbsp. pickle juice, and 2 tsp. salt in a mixing bowl. Add 2 Tbsp. buttermilk-pickle juice mixture to a second mixing bowl with flour and 1/2 tsp. pepper. Stir to form a shaggy mixture. Rinse chicken breasts and add to bowl with buttermilk-pickle juice to brine for 10 minutes.
Make the Butter Beans
Heat a medium non-stick pan over medium heat. Add 1 tsp. olive oil, butter beans, half the green onions, and roasted red peppers to hot pan. Cook until warm throughout, about 5-6 minutes. Season to taste with salt and pepper. Remove to a plate and set aside. Wipe pan clean, add vegetable oil, and heat to 350 degrees over medium heat. Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Coat Chicken and Fry
Line a plate with a paper towel. Remove chicken breasts from buttermilk mixture and dredge in seasoned flour, shaking off any excess. Dip in buttermilk again and then flour again for a second coating. This helps to makes chicken extra crispy. Shake off excess flour and carefully add chicken to hot oil and cook, covered, 7-9 minutes, turning every 3 minutes. Remove cover and cook 2 more minutes, or until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Place on paper towel-lined plate to cool.
Make the Hot Sauce
Carefully pour off all but 1/4 cup vegetable oil into heat-proof container. There should be enough oil left to just coat bottom of pan. For medium heat, add half the hot chicken seasoning and 1/2 tsp. salt to hot oil and cook over low heat until spices are aromatic, about 1 minute. Spices will "bloom" in hot oil and release flavor and heat. For full spice effect, add remaining seasoning.
Make the Chicken Hot
Feel free to skip this step and just serve sauce on the side for complete heat control. This sauce will make your chicken five-alarm-fire hot! Place fried chicken in pan with hot sauce and turn over with tongs to coat completely. Allow excess sauce to drip back into pan before serving.
Plate the Dish
Place a slice of Texas toast on a plate and spoon some butter beans next to it. Place chicken on top of Texas toast and top with pickle chips. Garnish with remaining green onions.
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