Subj : 3/30 Hot Chicken Day - 1
To   : All
From : Dave Drum
Date : Sat Mar 29 2025 15:46:20

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm so sick of eating the same thing; when are new animals coming out?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

.