book collections email follower instructable user

In this instructable, I am going to show you how to make Nashville Hot Chicken.

Step 1: Little Bit of Planning and Patience

Picture of Little Bit of Planning and Patience
nashville hot chicken2.jpg
nashville hot chicken3.jpg
nashville hot chicken4.jpg

For this step, you will need: about 4 lbs of chicken, 1 tbsp salt and 1 tsp pepper

The night before you are going to actually cook this, you need to mix the salt and pepper together and sprinkle it over both sides of the chicken.

Place the chicken in a large bowl and cover it with plastic wrap, then place in the fridge to chill overnight.

obillo5 days ago
Recipe looks pretty good but the Instructible overall would be more effective if recast in standard recipe style, with clear, staked lists =of ingredients and instructions. And probably fewer pix.
As for wooden cutting boards: Chefspenser is incorrect. A wave of anti-wood hysteria was unleashed a couple of decades by a 'study' that was soon proven to be inadequate and inaccurate; furthermore, plastic boards (which are hard on knives) proved to be better incubators of germs than wood. The great value of plastic is that it stands up well to hot water and harsh cleansers, so is dishwasher-safe. I've used wooden boards almost exclusively for more than 30 years with no hospital visits required for me, family or guests. Just clean them promptly, wiping down thoroughly with alcohol or hydrogen peroxide. With any board avoiding cross-contamination is a must. After cutting meat on the board, clean it before putting other stuff on it.
Looks delicious... Gonna try this soon.
ayedurand27 days ago
The wet mixture is just the eggs (beaten) and the buttermilk, correct?
Befferoni and Cheese (author)  ayedurand23 days ago
and the hot sauce.
i believe they mean for the breading. the hotsauce should come later :P
EmilioA124 days ago
I have 2 questions: the temperature ° are C or F? also in the picture of step 9 the bottom right ingredient is not listed I think, what it is? I mean the kind of light brown paste, it seems like 2 spoons of it.
It's brown sugar. It's listed.
Befferoni and Cheese (author)  EmilioA123 days ago
F. I think you are referring to brown sugar, I just dropped the tablespoon amounts of it in the bowl and didn't even it out.
jack tech21 days ago
Looks delicious!
Befferoni and Cheese (author)  jack tech21 days ago
Thank you!
PaulD27927 days ago
Hi there, thank you for this nice recipe. Could you please define buttermilk, as it seems to have different meanings around the world.
Befferoni and Cheese (author)  PaulD27923 days ago
This is exactly what I use: https://bit.ly/30wzYIO
Dumbphone27 days ago
This recipe looks sooo scrumptious! Thank you for sharing.
Befferoni and Cheese (author)  Dumbphone23 days ago
Thanks!
liteluvr27 days ago
Are you using "1/2 the oil" or 1/2 CUP of the oil? the former seems pretty excessive.
Overall, nice looking recipe. I will def be trying this one soon.
Befferoni and Cheese (author)  liteluvr23 days ago
1/2 c, thanks so much! (and fixed)
I was wondering the same thing. In the video she says ½ cup.
chefspenser27 days ago
Please, please, please do not ever use a wooden cutting board again with raw meats! They absorb the bacteria! But an acrylic cutting board that you can wash, and use diluted bleach.
Not true. That is "old wives tales". The subject has been extensively studied & wood cutting boards are allowed by health depts everywhere. USDA topic:
https://www.fsis.usda.gov/wps/portal/fsis/topics/f...
Many years ago wood was not allowed in US commercial kitchens but that changed many years back. They need to be cleaned before using with foods that will not be cooked. Just like plastic or stone.
BillJ427 days ago
Hattie B's?
ChrisA128 days ago
I definitely feel the same!
ChrisA1 ChrisA128 days ago
Yumm
omg yessssssss
Saving this one :D