American · Dinner
Nashville Hot Chicken (High-Protein)
Buttermilk-brined chicken breast is dredged in seasoned flour, fried until deeply crisp, then brushed with a cayenne-heavy paste of hot fat and brown sugar. Served over white bread with dill pickles and black beans for extra protein and fiber. Spicy, crunchy, and Southern to the core.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
573Calories
50.3gProtein
17.8gFat
62.1gCarbs
11.9gSugar
9.5gFiber
1584mgSodium
144mgChol
3.2gSat Fat
589mgPotassium
89mgCalcium
3.6mgIron
0.9mcgVitamin B12
3.1mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim the chicken breast and pat dry, then whisk the buttermilk and hot sauce together in a bowl until evenly blended.
2
Marinate
Submerge the chicken breast in the buttermilk mix and refrigerate 4 hours until plumped.
3
Dredge
Whisk the flour, garlic powder, salt, and black pepper in a shallow dish, then press the drained breast in until fully coated.
4
Fry
Heat oil to 350°F in a deep pan and fry the breast 7 to 9 minutes, turning once, until the crust is deep golden and 165°F inside.
5
Bloom
Warm black beans over medium heat 3 minutes, then whisk cayenne, brown sugar, and smoked paprika into hot frying oil 30 seconds until glossy red.
6
Plate
Brush the paste over the fried breast, lay it on the white bread, top with dill pickle slices, and serve beans alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken breast
- 1 cup240ml buttermilk
- 2 tbsp2 tbsp hot sauce
- 1 1/3 cup170g all-purpose flour
- 4 tbsp4 tbsp cayenne
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 1/2 cup110g frying oil absorbed
- 4 tbsp60ml frying oil for the hot paste
- 1 1/3 cup230g black beans, cooked and drained
- 2 slice2 slice white bread
- 88 dill pickle slices
