Nashville’s Style – Hot Chicken

Nashville's Style  Hot Chicken

Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.

Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.

Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.

Here’s a easy Hot Chicken recipe, so you can give it a try.

Ingredients:

2 lbs. chicken breast, cut into tenders

1 tablespoon freshly-ground black pepper

2 tablespoon kosher salt

Hot Chicken

Image Credit: Joe Buglewicz/The Bitter Southerner

Brine Mixture:

1 cup buttermilk

2 tablespoon hot sauce, such as Sriracha

Buttermilk Breading Mixture:

2 eggs

1 cup buttermilk or whole milk

2 Tbsp. hot sauce

Seasoned Flour:

2 cups all-purpose flour

4 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon spanish paprika

½ teaspoon celery salt

½ teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon ground allspice

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon onion flakes

Nashville Hot Chicken Sauce:

3 tablesppon cayenne pepper

1 tablespoon dark brown sugar

1 teaspoon paprika

½ teaspoon garlic salt

½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking

Directions

Sprinkle the tenders with salt and pepper.

Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.

Cover and chill for two or more hours (or overnight).

Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.

Whisk all of the ingredients for the seasoned flour together in another large bowl.

Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.

Heat the oil over medium-high until the thermometer registers 325°F.

Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.

Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.

Place 3 to 4 tenders in the hot oil, one at a time.

Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.

Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.

Place finished tenders on a tray lined with paper towels.

On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

Arrange the finished tenders on a serving platter and drizzle with the spicy oil.

Serve with dill pickle chips and white bread.

____________________________________

Article Credits:

Recipe adapted from: Wonder How To – Food Hacks 

Header Image Credit: Hattie B’s Hot Chicken

_____________________________________

What Others Are Reading:

How To Use Avocados In Your Culinary Adventures

Avocado salad and tuna. Isolated on a white background.Avocados are a popular fruit, though used like a vegetable, can find its way into almost any dish. It just seems that when adding avocados to a culinary or baked good, the dish has been enriched. Like this one at Tracy’s Culinary Adventures – Fudgy Triple Chocolate Avocado Brownies, Bobby Flay‘s Crunchy Avocado Salad, or how about pairing avocado slices with grapefruit as in Simply RecipesGrapefruit Avocado Salad.

Avocados have a lot of descriptive words to explain its flavor. Such as a creamy, buttery, and smooth fruit, with distinctive colors like bright yellow and green. Their aroma can be described as floral, green, grassy, freshness, and earthy.

The texture of the fruit is a butter rich melt in your mouth taste and feeling.

How To Pit An Avocado

Pitting an avocado is not hard at all. As a matter of fact you can become a pro in no time once you know the technique.

Avocado Trivia

list with pictures of avocado varieties

Image Credit: 17 Park Side

Do all avocado varieties taste the same? What do you think, yes they do, or no they do not? If you decided on, “No they do not,” you are correct.

There are taste variations between the different varieties of avocados available for consumption.

Not only does the variety determine the taste but it is also affected by the season and how ripe the avocado well get.

It is recommended to taste test the avocados that come into season and are fully ripe, so that you can see which ones you prefer to use in your recipes.

The summer and Fall season avocado favorite among many individuals is the Hass, and the spring season avocado favorite is the Fuerte.

Just remember you can get these avocados out of season because of international trading of produce, but they will not taste the same as when having them in season.

Tips To Selecting A Ripe Avocado

The appearance of a ripe avocado will vary based on the avocado you are selecting.

The Hass variety is one of the creamiest, making it suitable for spreads, dips, and any recipe requiring mashed avocado. Other varieties are firmer and better when consumed in whole slices or chunks.

man shopping for produceThe way to tell if the avocado is ripe or not is to hold the avocado in one hand, and place the thumb of the other hand over the small stem, then gently try and see if you can move the stem.

If stem is firmly in place and cannot be easily removed, that is an indication that the avocado is still not ripe.

The fruit should be fairly heavy and free of blemishes.

To ripen an unripe avocado for use, place it on the counter at room temperature for 3 to 5 days. It would be best not to refrigerate it, as refrigeration halts the ripening process, so you should not store unripe avocados in the refrigerator unless they have already been cut open.

Avocados ripen after they are harvested and not on the tree. If you are picking an avocado off a tree, you should pick a large one with even, dark coloring and a firm texture. After picking it, you will need to let the fruit harden on the counter for 2 to 7 days before it will be ripe and be ready to eat.

If you do not plan to eat the avocado immediately, it is in your best interest to buy an avocado that is still unripened. A ripe avocado will usually only last for a few days in the refrigerator.

To speed up the ripening process, place the avocado in a brown bag with an apple or a banana. These two fruits will release a gas called ethylene, a chemical linked to the ripening process.

Here is our featured recipe using an avocado.

Tuna Salad Stuffed Avocado

1 avocado

Avocado salad and tuna. Isolated on a white background.1 lemon, juiced, to taste

1 tablespoon chopped onion, to taste

5 ounces cooked or canned wild tuna

2 sprigs fresh dill, chopped

Himalayan salt and fresh black pepper to taste

Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Cut removed flesh into small chunks.

Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, avocado chunks, dill, salt and pepper, and stir to combine. Taste and adjust if needed.

Fill avocado shells with tuna salad and serve.

What Others Are Reading:

Mango Guacamole Chicken Salad

close up of Mango Guacamole Chicken Salad

This salad has flavors of the tropic’s, as it contains mango, avocado, and coconut sugar. It is a quick and easy recipe to prepare.

mango tree with ripe fruit Did you know that mangoes are eaten fresh more than any other fruit in the world?

The mango has been around for some 4,000 years now, and it is biologically a close relative with other flowering plants like the cashew and pistachio trees.

The mango trees originated in sub-Himalayan plains, and there are over 1,000 different varieties, with the Hayden being the most popular.

Mango_tree_Kerala_in_full_bloom

Image Credit: Wikipedia

Mango trees grow up to 115–131 feet tall, with a crown radius of 33 feet. The trees live a long time, as some specimens still fruit after 300 years. Though not a related tree spices, avocado trees can grow just as tall.

When preparing this recipe, it reminded me of our visited to the south of Mexico were the mango trees grow profusely. We seen young children throwing rocks up into the trees to bring down a mango. Yes, they threw a rock up 115 to 133 feet, and never missed to bring down a ripe fresh mango.

Now for our featured recipe: Mango Guacamole Chicken Salad

shredded chicken

Preparation is for two servings.

1 large cooked chicken breast, without bone or skin

3 tablespoons mango puree

3 tablespoons of mayonnaise (Link Here For Homemade Recipe)

1 teaspoon coconut sugar

Shred the cooked chicken breast into a medium bowl and mix with mango puree, mayonnaise, and sugar. Set the mixture aside.

For the Guacamole

1 avocado, seeded and peel removed

1 small tomato, without seeds

2 garlic gloves

2 teaspoons powder coriander

3 tablespoons chopped yellow onion

1 teaspoon white balsamic vinegar

1 teaspoon lime juice

1 teaspoon lemon juice

fresh lemon lime water1/4 teaspoon Himalayan salt

5 to 6 whole pepper corns

Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.

Unless you have another use for the other half of the citrus half’s, and including the juiced half’s, you can either freeze the juiced rinds and save for zest in another recipe, or slice them up for lemon-lime water.

Plating The Salad

Now that you have your chicken mixture and guacamole prepared, let’s start to plate it.

plate of baby greens

Add a mixed few hand fulls of baby greens, like spinach, chard, beet greens, and arugula.

baby greens and Mango Guacamole Chicken Salad

Next, using a 5 inch in diameter ramekin, fill chicken mixer to the top, and invert it over the baby greens.

Mango Guacamole Chicken Salad

Next, spread some guacamole carefully over the chicken mixture, and enjoy.

What Others Are Reading:

Cooling Down with a Mojito Beverage

Cooling Down with a Mojito Beverage

Mojito is a traditional alcoholic beverage of Cuba, the Highball. The drink consists of white rum, sugar cane juice, lime juice, sparkling water, and mint, or as it is called in Spanish, yerba buena. Actually the drink gets its name from the type of mint used, which is mojito.

Mojito (the herb) is a native plant to Cuba, and was previously unavailable in North America but thanks to Toronto mojito enthusiast Catherine Nasmith who visited Cuba in 2006, we now have the authentic plant from Cuba. It is not only used in beverages, but mojito mint also makes a great seasoning for meats and confections (Helping Gardeners Grow).

Mojito has a clearly distinctive flavor from most other mints. The scent and flavor are mild and warm, not pungent nor overly sweet like other mints.

Recent medical studies have reported that the smell of  mint has been proven to stimulate brain activity and could be useful before taking a test of any type, such as in school or collage. Other herbs, such as rosemary, and sage have been reported to do the same.

Summer Drinks - using MojitoWhen making a Highball, you can use any fruit you wish, just so long as you use the mint, mojito. Unless your not a person of tradition, and that’s OK.

Here are links to some recipes here at Splendid Recipes and More where mint was used. Not specifically mojito, but it can be substituted in place of the common fresh variety you can purchase at your local market.

1. Melon Berry Fruit Salad with Mint-Lime Dressing

2. Gluten-Free Chocolate Peppermint Cupcakes

3. Orange, Fennel and Mint Salad

If you are not into drinking alcholic beverages, then you may be interested in cooling down with another type of mojito beverage: Blackberry Mojito Tea Lemonade.

Today is the annaversary, so to speak, of Splendid Recipes and More, posting the recipe for the lemonade beverage. It was first posted July. 15, 2014, and to-date has had 4,383 hits. Most of the hits have come during the summer months, either in the northern (June-September) or the southern (December-March) hemisphere.

Blackberry Mojito Tea Lemonade -over-head-Here is the link to the original post (click here) and following is a picture and the recipe. You’ll note there is no mojito, but is mixed in with the tea. The tea use was purchased at Tevana, and is available only during the summer months.

12 teaspoons Blackberry Mojito Green Tea

1 cup lemon juice, from 5 lemons

1/2 cup sugar (optional to use Teavana‘s rock sugar)

6 cups fresh water, boiled

Bring fresh water to a boil in a large sauce pot. The boil point should reach 175 degrees. Turn off heat and add the tea mixture, and steep for 10 minutes.

Strain off tea mixture and add tea to a glass serving container. Stir in sugar, and add lemon juice and stir some more.

Enjoy Cooling Down with a Mojito Beverage.

What Others Are Reading:

Red Kale Beets and Sweet Cilantro Vinaigrette

Red Kale Beets and Sweet Cilantro Vinaigrette

Your diet has a large impact on nitric oxide (N-O) production. Beets, spinach, kale and any leafy greens are rich in nitrates. As you chew these foods the good bacteria in your saliva converts the nitrates into nitrites. Once in the stomach, the digestion continues acting on the nitrites and converts them to nitric oxide, among other compounds.

The antioxidants contained in these vegetables react with the nitrogen dioxide produced by the digestion process, scavenging the oxygen molecule, to reduce it to still more nitric oxide. Once completely digested, the N-O is then absorbed through the intestinal tract and pasted into the bloodstream.

Why should all of this be of interest to you? Because nitric oxide circulates through your body helping to keep it alive.  Your heart uses it to keep pumping vital nutrients and oxygen throughout your body.

N-O is also produced in the lining of our arteries, but as we age the body does not produce as much nitric oxide. Studies show as you complete your 4th decade of life, your body is only making about half, if not less then half of what it made when you were 20.

That is why it is important to eat a variety of nitric oxide containing plants, and our featured recipe fits the bill.

Our featured recipe is: Red Kale Beets and Sweet Cilantro Vinaigrette, and here is what you will need.

Sweet Cilantro Lime VinaigretteWe’ll start with the vinaigrette. 

1 cup packed cilantro

1/2 cup extra-virgin olive oil

1/4 cup lime juice ( 1 small lime)

1/4 cup orange juice

1/2 teaspoon Himalayan salt (or sea salt)

1/2 teaspoon black pepper

Pinch of minced garlic or 1/8 teaspoon of powered garlic

2 – 3 teaspoons of coconut sugar (optional)

Place all ingredients into a blender or food processor, and blend or process until smooth.

Place into a jar with a tighten lid, and store in the refrigerator for up to 10 days.

For the salad you will need:

2 cups red kale, about 3 steams

1/3 cup beets, steam, and diced ( 1 small beet or 3 baby beets)

2 -3 tablespoons pine nuts

3 – 4 tablespoons goat cheese

Remove leaf parts of kale from steams and wash under fresh cool water. Next cut kale into smaller bite sizes portions with a pare of kitchen shears and arrange on a dinner plate.

You have the option to use canned beets (preferably organic grown), dicing the sliced beets into 1/2 inch squares. If you chose to use fresh beets, slice the beets, about 1 inch slices, and place into a steamer, until slightly soft. Remove, and cool a bit, and dice into 1/2 inch squares, making a 3rd of a cup. Arrange the beets over the kale.

Next add the pine nuts and goat cheese. Drizzle with Sweet Cilantro Lime Vinaigrette, and enjoy with slices of olive bread (we used an olive bread made with olive oil and black olives, no canola oil) or your favorite bread .

What Others Are Reading:

Melon Berry Fruit Salad with a Mint-Lime Dressing

Melon Berry Fruit Salad

Orgainc WatermelonYou know summer has officially started when you can make yourself a fruit salad with in season fresh fruits.

Thanks to our friends to the south (Mexico) and their sub-tropical weather, we can have watermelon before it is even harvests here in the U.S.A.

Watermelon is  a perfect summer fruit to grow, harvest, and eat as it is a wonderful and juicy hydrating fruit.

Sliced cross section of a seedless organic watermelonAs you sweat on a hot summer day, while at the beach, working in the garden, or just taking an afternoon walk, you lose vital electrolytes, which includes sodium, potassium, calcium, and magnesium, and watermelon is a better chose to re-hydrate, than Gatorade.

Watermelon is all natural, and has the right balance of the electrolytes needed to keep your heart beating, and to replace the water needed to keep you cool.

Our feature fruit salad includes watermelon and here is what you will need to prepare the Melon Berry Fruit Salad with a Mint-Lime Dressing.

1/2 a seedless watermelon

1 cantaloupe

6 ounces raspberries

6 ounces blueberries

6 ounces blackberries

zest and juice of one lime

2 tablespoons raw honey

1 tablespoon water or watermelon juice

1 tablespoon mint leaves, minced

6-10 mint leaves, for garnishing, optional

Mint-Lime Dressing

watermelon juiceUse a melon ball scoop to create bite size pieces of both melons. A the melon to a large bowl. Next add the berries to the melon. Toss gently, so as not to crush the berries.

In a small bowl , combine the zest and lime juice, honey, water, and minced mint leaves. We used the juice of the watermelon in place of water.

Drizzle dressing over mixed fruit salad to coat.

Use the remaining mint leaves to garnish the salad.

Melon Berry Fruit Salad with a Mint-Lime Dressing

 

 

Cover and chill for 1 to 2 hours before serving.

Before serving gently mix the fruit again to coat with any juice and dressing that may have gathered at the bottom of the bowl.

 

 

 

 

What Others Are Reading:

Wonderful Beverages From Mexico

Wonderful Beverages From Mexico

Splendid Recipes and More (SRandM) present’s another post with Norma our guest blog speaker on the Tastes of Mexico. If you missed the last three conversations with Norma link here and scroll to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico.

Today Norma is going to present some great beverages from Mexico. What are they Norma?

Norma: Classic Margaritas on the Rocks, and Watermelon Aqua Fresca.

SRandM: OK so let’s get started.

Norma: I think the key to making a classic margarita is striking the right balance between your tequila of choice and the orange-flavored liqueur you pair with it. Strong flavored tequila needs a strong-flavored orange liqueur to stand up to it. As a result, the following is a more of a formula than a true recipe. Use your favorite tequila and orange-flavored liqueur, such as Cointreau or Grand Marnier.

SRandM: Can you use any flavor you like other than orange?

Norma: Yes, and actually a true Margarita has no flavoring other than lime. But with the new generation of Mexicans, their changing things up.

So you will need

1.5 oz. tequila

1.5 oz. orange-flavored liqueur

1.25 oz. freshly squeeze lime juice

cocktail shaker full of ice and add the tequila, orange liqueur and lime juice

Fill a cocktail shaker full of ice and add the tequila, orange liqueur and lime juice.

Classic Margarita on the Rocks

Shake vigorously to combine and pour into salt-rimmed margarita glasses filled with ice. Serve with a wedge of lime, if desired.

Note this is a strong drink when first poured. The flavors will mellow a bit as the ice melts.

SRandM: OK Norma, while I enjoy this Margarita you just made…what do you have for us next?

Norma: Will I have a drink that is light and refreshing. It’s a popular drink in Mexico and is perfect for hot summer afternoons. It can be made with any number of fresh fruits, but melons are the most popular. While this beverage is non-alcoholic, rum or tequila and triple sec can be added to create a delicious adults-only beverage.

I am going to prepare a  Watermelon Aqua Fresca. Here is what you will need:

6 cups watermelon, seeded

1¼ cup water

1½ limes, juiced

4 tablespoons honey

½ lime, sliced

Fresh mint leaves

ice

Add the watermelon, water and lime juice to a blender or food processor and blend until smooth. If any seeds or large chunks remain, strain through a sieve to remove.

Pour the blended juice into a pitcher and stir in honey until blended, though you can replace the honey sugar. Now crush the mint leaves with your fingers and put them in the bottom of each glass. Fill the glasses with ice and top with watermelon mixture. Garnish each glass with a slice of lime or fresh mint leaves, if desired and enjoy the freshness.

Watermelon Aqua Fresca

SRandM: Norma you have out done yourself today with these wonderful beverages. So what will you present next time?

Norma: How about  Pico de Gallo and Homemade Flour Tortillas?

SRandM: Looing forward to it Norma. To our readers of Splendid Recipes and More, you know were to return for more great Tastes of Mexico from our guest speaker, Norma.

Link Here for: Tastes of Mexico with Pico de Gallo and Flour Tortillas 

What Others are Saying About Beverages and Foods of Mexico: