Nashville Hot Fried Chicken

with butter beans, Texas toast, and pickles

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Spicy

Contains: Milk, Wheat, Soy

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

In Your Box (serves 2)

  • 2 Green Onions
  • 15½ oz. Butter Beans
  • 2 oz. Roasted Red Peppers
  • 6 Pickle Slices
  • Info
    8 fl. oz. Buttermilk
  • Info
    4½ oz. Flour
  • 2 Boneless Skinless Chicken Breasts
  • Info
    6 fl. oz. Vegetable Oil
  • 2 Home Chef Hot Chicken Seasoning
  • Info
    2 Texas Toast Slices
  • Nutrition (per serving)

  • Calories
    1443
  • Carbohydrates
    79g
  • Fat
    50g
  • Protein
    73g
  • Sodium
    1377mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim and thinly slice green onions. Drain and rinse butter beans. Cut roasted red pepper into ¼" 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 ½ tsp. pepper. Stir to form a shaggy mixture. Rinse chicken breasts and add to bowl with buttermilk-pickle juice to brine for 10 minutes.

  • Step 2 - Make the Butter Beans
    2

    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.

  • Step 3 - Coat Chicken and Fry
    3

    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.

  • Step 4 - Make the Hot Sauce
    4

    Make the Hot Sauce

    Carefully pour off all but ¼ 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 ½ 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.

  • Step 5 - Make the Chicken Hot
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.