If you like spicy, then this is for you! A popular Nashville classic recipe, with a Reload twist! Nashville Hot Chicken…a staple that dates as far back as the 1930s. Crispy seasoned fried chicken with a spicy paste brushed on to create a hot chicken dish that will have you feeling warm all over!
Details
Servings
4
Prep time
20 minutes
Cooking time
5 minutes
Calories
Ingredients
3 Chicken Breasts (or 6-7 chicken tenderloins)
1 cup flour
1 T salt
2 tsp black pepper
2 eggs
Splash milk
1 T Frank’s Hot Sauce
Double Action seasoning
Packin’ Heat seasoning
Cooking oil (vegetable, canola, etc)
1 T honey
12 Slider buns
Duke’s mayo
Pickles
- Cut chicken breasts thin and tenderize/pound them with a meat mallet until 1/4″ thickness. Cut them into cutlet sizes to fit slider buns.
- Season the meat with Double Action and Packin’ Heat seasonings.
- Combine flour with salt and pepper into a bowl.
- Combine eggs, milk and hot sauce into a new bowl and whisk until mixed well.
- Dredge each chicken cutlet into flour mixture to coat, then dip into the egg mixture, making sure the entire cutlet is coated. Dip back into flour mixture and rest on a wire rack.
- Heat about 1/2″ cooking oil in a skillet on the stove. It helps to have meat or cooking thermometer to get oil to 350 degrees. We use the Thermoworks Thermapen.
- Once the oil gets hot, place each chicken cutlet into the oil and cook on both sides until golden brown. Remove from oil and rest on a paper towel lined plate.
- Mix 1/2 cup of the hot cooking oil with 1 T honey, 2 tsp Double Action seasoning and 1 tsp Packin’ Heat seasoning. Stir to make a slurry.
- Brush the slurry all over the chicken sliders, coating entirely.
- Serve on slider buns with mayo and topped with pickles.