Nashville Hot Fried Chicken with butter beans, Texas toast, and pickles

• Meat

  • 2 Chicken breasts, boneless skinless
  • 2 Home chef hot chicken seasoning

• Produce

  • 15 oz Butter beans
  • 2 Green onions

• Condiments

  • 6 Pickle, slices

• Baking & Spices

  • 4 1/2 oz Flour
  • 2 oz Red peppers, roasted

• Oils & Vinegars

  • 6 fl oz Vegetable oil

• Bread & Baked Goods

  • 2 Texas toast, Slices

• Dairy

  • 8 fl oz Buttermilk

Found on homechef.com

Description

Directions

• 1 Before Cooking Thoroughly rinse produce and pat dry Prepare the Ingredients Trim and thinly slice green onions. Drain and rinse butter beans. Cut roasted red pepper into ¼" dice. Drain pickles and reserve juice. Combine buttermilk, 2 Tbsp. pickle juice, and 2 tsp. salt in a mixing bowl. Add 2 Tbsp. buttermilk-pickle juice mixture to a second mixing bowl with flour and ½ tsp. pepper. Stir to form a shaggy mixture. Rinse chicken breasts and add to bowl with buttermilk-pickle juice to brine for 10 minutes. 2 Make the Butter Beans Heat a medium non-stick pan over medium heat. Add 1 tsp. olive oil, butter beans, half the green onions, and roasted red peppers to hot pan. Cook until warm throughout, about 5-6 minutes. Season to taste with salt and pepper. Remove to a plate and set aside. Wipe pan clean, add vegetable oil, and heat to 350 degrees over medium heat. Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. 3 Coat Chicken and Fry Line a plate with a paper towel. Remove chicken breasts from buttermilk mixture and dredge in seasoned flour, shaking off any excess. Dip in buttermilk again and then flour again for a second coating. This helps to makes chicken extra crispy. Shake off excess flour and carefully add chicken to hot oil and cook, covered, 7-9 minutes, turning every 3 minutes. Remove cover and cook 2 more minutes, or until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Place on paper towel-lined plate to cool. 4 Make the Hot Sauce Carefully pour off all but ¼ cup vegetable oil into heat-proof container. There should be enough oil left to just coat bottom of pan. For medium heat, add half the hot chicken seasoning and ½ tsp. salt to hot oil and cook over low heat until spices are aromatic, about 1 minute. Spices will "bloom" in hot oil and release flavor and heat. For full spice effect, add remaining seasoning. 5 Make the Chicken Hot Feel free to skip this step and just serve sauce on the side for complete heat control. This sauce will make your chicken five-alarm-fire hot! Place fried chicken in pan with hot sauce and turn over with tongs to coat completely. Allow excess sauce to drip back into pan before serving. 6 Plate the Dish Place a slice of Texas toast on a plate and spoon some butter beans next to it. Place chicken on top of Texas toast and top with pickle chips. Garnish with remaining green onions. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition