Nashville Style Hot Chicken

November17

If you love spicy food, I mean, really, really LOVE all things fiery and flavorful, then you’re ready for Nashville Style Hot Chicken.

What makes Nashville Style Hot Chicken so unique is the “sauce” that is brushed, dipped or poured over the chicken just before serving.

I’m telling you, this atomic fried chicken is guaranteed to burn your face off. Ah, the eye-watering pain. The mouth-burning agony. It hurts (and tastes) so good.

Yes, there are a lot of spicy fried chicken recipes out there. But what makes Nashville Style Hot Chicken so unique is the “sauce” that is brushed, dipped or poured over the chicken just before serving. That sauce is so delicious; you have to serve it with a slice or two of good old-fashioned white bread to soak up all the drippy goodness.

Oh, and you definitely need some good pickles to gussy-up the plate. That’s part of the presentation. You don’t want to go to all the trouble of making Nashville Style Hot Chicken and leave off a traditional garnish!

Several (now famous) places in Nashville have been serving Hot Chicken for decades. But as we all know, it only takes one hip website or famous food show star to get the rest of the country clamoring for the next BIG THING RIGHT NOW.

But what in the world is Nashville Style Hot Chicken anyway? How it came into being is absolutely fascinating, but, then again, I love food history and how it defines our culture, and in this case, a city.

Give a read to Dr. Rachel Martin’s post on the website The Bitter Southerner to understand how Nashville’s so-called signature dish stayed hidden in plain sight for so long before exploding into the mainstream.

What makes Nashville Style Hot Chicken so unique is the “sauce” that is brushed, dipped or poured over the chicken just before serving.

Hattie B’s in Nashville, which offers five heat levels, including “Shut the Cluck Up”, inspired my Nashville Style Hot Chicken recipe. I’ve changed it a bit by adding some spices to the flour. Like Hattie B’s recipe, I dredge the chicken pieces (breasts, thighs and legs only) twice in the flour before frying.

But I don’t add quite as much cayenne pepper as Hattie B’s because, well, I may be a little high strung, but I’m not crazy.

Read this recipe all the way through before you begin. I just heard you gasp. That’s right, one of the ingredients in the secret sauce is one cup of the hot oil from the skillet where the chicken is fried.

But, like I always say, you don’t eat like this every day, and I know how much you love fried chicken!

What makes Nashville Style Hot Chicken so unique is the “sauce” that is brushed, dipped or poured over the chicken just before serving.


Hatch Chile Aïoli with Fried Green Tomatoes

September9

Hatch Green Chile Aioli with Fried Green Tomatoes

Here’s one recipe you really need to know how to make: aïoli (pronounced “eye-oh-lee”).

Why do you need this creamy garlic-infused sauce in your kitchen know-how arsenal? Because it’s one of those condiments that can bring a little zip to so many dishes… and there are little ways you can change it to give it a bit more “WOW.”

Like when I added a few roasted Hatch Chiles.

I made Fried Green Tomatoes to go with my Hatch Chile Aïoli. But you can serve this full-flavored sauce with fish or chicken… or add a spoonful or two on top of fresh steamed vegetables to give them a kick.

Making aïoli is similar to making homemade mayonnaise, but a lot easier if you use a food processor or blender. Speaking of mayo, I sometimes use Hatch Chile Aïoli instead of mayonnaise in potato salad for a real taste sensation!

 

Like this recipe? Then you’ll love Red Chile Sauce (Salsa de Chile Guajillo)

Gadget Tree: Tostonera

September9

Deep fried. Twice. Carb-loaded. Starchy.

TostoneraYep, that’s my kind of comfort food: tostones. And I just found an easier way to make them: a tostonera.

You have nooo idea what I’m talking about, do you?

Tostones are twice fried* chunks of smashed plantains, which are the bigger, firmer cousin of the banana, but with a lot less sugar. They’re a staple in Cuba and the Caribbean, as well as other parts of the world. They’re available in many supermarkets or ethnic grocery stores.

Back to the tostonera. You have to smash the plantains after the first fry, so a tostonera makes it easier. This little gadget is also great for getting the kids to help. What kid doesn’t like smashing things?

Here’s a demo. Don’t forget the first fry before the smashing begins (I don’t show it in the video)!

The tostonera I found in Cuba is metal, but they are also made of wood, plastic and bamboo and come in different sizes.

Now…get out there and start smashing!

*Twice Fried: That phrase probably makes you shudder, but remember I said it was a comfort food… that means only occasionally. Tostones also make a great appetizer served with a dipping sauce!

Tostones

 

 

posted under Gadget Tree | 1 Comment »

Extra Helpings: Panko (Japanese Breadcrumbs)

May2

Jon asks: What is panko? You always refer to it as “Japanese Bread Crumbs” in your recipes, but what is it exactly?

Panko originated (sort of) in Japan and is made from specially baked, crustless white bread. The coarsely ground crumbs are larger and more delicate because the crumb itself is slivered and oblong, instead of rounded like traditional breadcrumbs.Election_Still_394

This light and airy crumb shape coats the food instead of compressing on to it. This keeps fried or baked food from absorbing oil so it stays at its crunchy best. Food tastes lighter and less heavy.

Many larger supermarkets have panko in the “ethnic” aisle. You can almost always find it in Asian markets, as well.

Oh, and when I say panko “sort of” originated in Japan, it’s because the Portuguese introduced bread to Japan. The word panko comes from the Portuguese word for bread (pão) and –ko, the Japanese suffix for crumb: pão + ko = panko.

Sorry… Mama’s gone all Tracy Flick again. I’m working on it.

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com