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Nashville Hot Chicken As Made By Spike Mendelsohn #TastyStory

Nashville Hot Chicken As Made By Spike Mendelsohn
Servings: 4

INGREDIENTS
4 chicken breasts (5 ounces each)
4 extra large eggs
4 ounces whole milk
2 cups plain breadcrumbs
4 brioche buns
12 bread and butter pickles
Canola oil for frying
Salt

Spicy pepper oil
4 tablespoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons Spanish paprika
16 ounces sunflower oil

PREPARATION
Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
Trim the excess fat off the sides of the chicken breast.
Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
In a separate medium-sized mixing bowl, add the breadcrumbs.
Dip each chicken breast in the egg mixture, covering it completely, then transfer to the breadcrumbs and coat completely. Repeat this process one more time.
Transfer to a parchment-lined baking sheet.
Fit a Dutch oven with the thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F/170˚C.
Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
Transfer to the brioche buns.
Whisk together the spicy oil so none of the seasonings settles to the bottom, and drizzle 2 tablespoons over each chicken breast.
Add 3 bread and butter pickles on top of the chicken and place the top bun.
Enjoy!

MUSIC
Licensed via Audio Network

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30 Comments

  1. I prefer regular chicken pieces as opposed to boneless/skinless, and personally, i think the thigh,wing,and leg, all skin on bone in chicken make the best nashville hot chicken, plain white bread, and dill pickles

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