Meal Kit

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

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 you!
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)

  • 15½ oz. Butter Beans
  • 2 Boneless Skinless Chicken Breasts
  • Info
    4½ oz. Flour
  • Info
    2 Texas Toast Slices
  • 2 oz. Roasted Red Peppers
  • 2 Green Onions
  • 6 Pickle Slices
  • Info
    8 fl. oz. Buttermilk
  • Info
    6 fl. oz. Vegetable Oil
  • 2 Home Chef Hot Chicken Seasoning
Contains: FD&C Blue No. 1 and FD&C Yellow No. 5
Food intolerance information

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

Cooking Guidelines

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
  1. 1

    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.

  2. 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.

  3. 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.

  4. 4

    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.

  5. 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.

  6. 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.

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