MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan-Crusted Nashville Hot Chicken
Categories: Poultry, Chilies, Nuts
Yield: 4 Servings
MMMMM--------------------------MARINADE-------------------------------
2 c Buttermilk
1/2 c Dill pickle brine
1/4 c Louisiana-style hot sauce
1 tb Smoked paprika
2 ts Salt
1 ts Coarse ground black pepper
24 oz Boned, skinned chicken;
- pounded to even thickness
MMMMM--------------------------COATING-------------------------------
2 c Raw pecan pieces; toasted
1 c All-purpose flour
1/8 ts (ea) salt & coarse ground
- black pepper
4 lg Egg whites; lightly beaten
Cooking spray
MMMMM-----------------------HOT PECAN OIL----------------------------
1 c Pecan oil
3 tb Cayenne pepper; or more
2 ts Sweet paprika
1 ts Onion powder
1 ts Garlic powder
1/2 ts Chilli spice mix
1 1/2 ts Salt
1/2 ts Coarse ground black pepper
2 tb Honey
MMMMM--------------------------GARNISH-------------------------------
Dill pickle slices
MARINATE THE CHICKEN: In a medium glass baking dish,
whisk together the buttermilk, dill pickle brine, hot
sauce, smoked paprika, salt and pepper. Add chicken and
turn to coat. Cover and refrigerate for at least 4 hours
or overnight, turning occasionally.
PREPARE THE CHICKEN COATING: Set the oven to
400ºF/205ºC.
Line a rimmed baking sheet with foil and lightly coat
with cooking spray. In a food processor, pulse pecans
until they resemble the texture of coarse cornmeal and
pour into a shallow dish. In separate shallow dish,
whisk together the flour, salt and pepper. In another
separate shallow bowl, place egg whites.
COAT THE CHICKEN: Drain and discard chicken marinade.
Pat chicken dry with paper towels. Lightly dredge
chicken in the flour, then into the egg whites and
finally into the pecans, coating thoroughly.
Place chicken on the foil-lined baking sheet and spray
tops lightly with cooking spray. Bake for 18 to 22
minutes or until chicken is cooked through.
MAKE THE HOT PECAN OIL: In a small bowl, whisk together
all ingredients for the hot oil except honey until
combined. Pour 1 tablespoon of the oil mixture into a
small bowl with the honey, whisk briefly to combine, and
set aside.
Pour remaining oil into a small skillet and heat over
medium for 2 to 3 minutes or until heated through,
whisking often.
PLATE AND SERVE: Carefully place chicken in the skillet
with the hot oil. Spoon more oil on top. Place one piece
of chicken on each plate. Drizzle reserved honey-oil
mixture over chicken, allowing any excess to drip over
the edges. Garnish chicken with dill pickle slices.
Yield: 4 servings
By: Crystal Schlueter
RECIPE FROM:
https://www.simplyrecipes.com
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