Nashville Hot Fried Chicken

with butter beans, Texas toast, and pickles

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    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

    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

    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

    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

    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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