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.


Gluten-Free Apple Crisp

October19

What’s the difference between a crisp and a crumble? 

Heck if I know.

What's the difference between a crisp and a crumble? Both have baked fruit under a streusel-like blanket. Here's my take on a Gluten-Free Apple Crisp.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

 


Perfect Rhubarb Pie

June16

 I love this recipe for Perfect Rhubarb Pie because it’s so simple. Added bonus: Vodka crust!

Growing up, I didn’t eat a lot of rhubarb.

Maybe there wasn’t a lot of rhubarb in West Texas as that time because fruits and vegetables didn’t fly around the world like they do today.

Perhaps Papa Daddy didn’t like rhubarb. Or it might not have been on Aba’s radar screen. Regardless, I found rhubarb late in life and I fell in love.

My favorite way to enjoy rhubarb is, like most people, in a pie. I love this recipe for Perfect Rhubarb Pie because it’s so simple. Tart, but sweet (like me!). I know the recipe looks long and involved, but that’s the fault of the delicious Vodka Crust. Use a refrigerated pie crust, if you prefer.

I’m going to be taking some time off to pursue some other writing projects. I’ll be posting some of my previous recipes with (much) better images. I’ll be checking my email so please leave comments, suggestions and share my recipes (please!).

Thanks for the fun.


How To Pick Perfect Rhubarb

June9

How to Pick Perfect Rhubarb

Rhubarb has always reminded me of blushing celery, even though the two are not related.

Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

How to Pick Perfect Rhubarb

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.

Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.

How to Pick Perfect RhubarbIt’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).

Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.

Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

How To Pick Perfect Rhubarb


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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