Nashville Hot Chicken
Ingredients
4
boneless skinless chicken breasts, butterflied
1 ½ tbsp.
kosher salt, divided
1 ¾ tsp.
freshly ground Kowalski's Black Peppercorns, divided
1 cup
flour
1 tbsp.
Kowalski's Cayenne Pepper
1 ½ tsp.
light brown sugar
1 tsp.
paprika
¾ tsp.
onion powder
2 tsp.
garlic powder, divided
2
eggs, lightly beaten
1 cup
buttermilk
6 tbsp.
Louisiana-style hot sauce, divided
6 tbsp.
Kowalski's Unsalted Butter, cold, divided
2 tbsp.
Kowalski's Extra Virgin Olive Oil
⅔ cup
chicken stock
1 tbsp.
Kowalski's Pure Honey
Directions
- In a medium mixing bowl, toss chicken with 1 tbsp. salt and ¾ tsp. pepper; refrigerate, covered, overnight or up to 24 hrs.
- In a shallow dish, whisk together remaining salt and pepper with flour, cayenne, brown sugar, paprika, onion powder and ½ of the garlic powder; set aside.
- In a separate shallow dish, whisk together eggs, buttermilk and 2 tbsp. hot sauce.
- Dredge chicken in flour mixture, then dip in egg mixture, then again in flour mixture, kneading and shaking the chicken to create a coating that has a “shaggy” texture. Set coated chicken on a wire rack fit into a small rimmed baking sheet.
- Refrigerate to dry coating (10-30 min.).
- In an extra-large sauté pan, heat 2 tbsp. butter and oil over medium-high heat until shimmering but not smoking; pan-fry chicken on both sides, turning once, until dark golden-brown and cooked through (about 10 min. total).
- Move chicken to a warm platter. Add remaining hot sauce, remaining garlic powder, stock and honey to the pan; whisk and cook until reduced by ¾.
- Remove pan from heat; whisk in remaining cold butter a little at a time until sauce is well blended.
- Spoon hot sauce over warm chicken; serve immediately.
