• 3/30 Hot Chicken Day - 2

    From Dave Drum@1:2320/105 to All on Tue Mar 28 16:30:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pecan-Crusted Nashville Hot Chicken
    Categories: Poultry, Chilies, Nuts
    Yield: 4 Servings

    MMMMM--------------------------MARINADE-------------------------------
    2 c Buttermilk
    1/2 c Dill pickle brine
    1/4 c Louisiana-style hot sauce
    1 tb Smoked paprika
    2 ts Salt
    1 ts Coarse ground black pepper
    24 oz Boned, skinned chicken;
    - pounded to even thickness

    MMMMM--------------------------COATING-------------------------------
    2 c Raw pecan pieces; toasted
    1 c All-purpose flour
    1/8 ts (ea) salt & coarse ground
    - black pepper
    4 lg Egg whites; lightly beaten
    Cooking spray

    MMMMM-----------------------HOT PECAN OIL----------------------------
    1 c Pecan oil
    3 tb Cayenne pepper; or more
    2 ts Sweet paprika
    1 ts Onion powder
    1 ts Garlic powder
    1/2 ts Chilli spice mix
    1 1/2 ts Salt
    1/2 ts Coarse ground black pepper
    2 tb Honey

    MMMMM--------------------------GARNISH-------------------------------
    Dill pickle slices

    MARINATE THE CHICKEN: In a medium glass baking dish,
    whisk together the buttermilk, dill pickle brine, hot
    sauce, smoked paprika, salt and pepper. Add chicken and
    turn to coat. Cover and refrigerate for at least 4 hours
    or overnight, turning occasionally.

    PREPARE THE CHICKEN COATING: Set the oven to
    400-|F/205-|C.

    Line a rimmed baking sheet with foil and lightly coat
    with cooking spray. In a food processor, pulse pecans
    until they resemble the texture of coarse cornmeal and
    pour into a shallow dish. In separate shallow dish,
    whisk together the flour, salt and pepper. In another
    separate shallow bowl, place egg whites.

    COAT THE CHICKEN: Drain and discard chicken marinade.
    Pat chicken dry with paper towels. Lightly dredge
    chicken in the flour, then into the egg whites and
    finally into the pecans, coating thoroughly.

    Place chicken on the foil-lined baking sheet and spray
    tops lightly with cooking spray. Bake for 18 to 22
    minutes or until chicken is cooked through.

    MAKE THE HOT PECAN OIL: In a small bowl, whisk together
    all ingredients for the hot oil except honey until
    combined. Pour 1 tablespoon of the oil mixture into a
    small bowl with the honey, whisk briefly to combine, and
    set aside.

    Pour remaining oil into a small skillet and heat over
    medium for 2 to 3 minutes or until heated through,
    whisking often.

    PLATE AND SERVE: Carefully place chicken in the skillet
    with the hot oil. Spoon more oil on top. Place one piece
    of chicken on each plate. Drizzle reserved honey-oil
    mixture over chicken, allowing any excess to drip over
    the edges. Garnish chicken with dill pickle slices.

    Yield: 4 servings

    By: Crystal Schlueter

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... There is no such thing as "unskilled labor". All work requires skill.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to All on Fri Mar 29 16:26:42 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pecan-Crusted Nashville Hot Chicken
    Categories: Poultry, Chilies, Nuts
    Yield: 4 Servings

    MMMMM--------------------------MARINADE-------------------------------
    2 c Buttermilk
    1/2 c Dill pickle brine
    1/4 c Louisiana-style hot sauce
    1 tb Smoked paprika
    2 ts Salt
    1 ts Coarse ground black pepper
    24 oz Boned, skinned chicken;
    - pounded to even thickness

    MMMMM--------------------------COATING-------------------------------
    2 c Raw pecan pieces; toasted
    1 c All-purpose flour
    1/8 ts (ea) salt & coarse ground
    - black pepper
    4 lg Egg whites; lightly beaten
    Cooking spray

    MMMMM-----------------------HOT PECAN OIL----------------------------
    1 c Pecan oil
    3 tb Cayenne pepper; or more
    2 ts Sweet paprika
    1 ts Onion powder
    1 ts Garlic powder
    1/2 ts Chilli spice mix
    1 1/2 ts Salt
    1/2 ts Coarse ground black pepper
    2 tb Honey

    MMMMM--------------------------GARNISH-------------------------------
    Dill pickle slices

    MARINATE THE CHICKEN: In a medium glass baking dish,
    whisk together the buttermilk, dill pickle brine, hot
    sauce, smoked paprika, salt and pepper. Add chicken and
    turn to coat. Cover and refrigerate for at least 4 hours
    or overnight, turning occasionally.

    PREPARE THE CHICKEN COATING: Set the oven to
    400ºF/205ºC.

    Line a rimmed baking sheet with foil and lightly coat
    with cooking spray. In a food processor, pulse pecans
    until they resemble the texture of coarse cornmeal and
    pour into a shallow dish. In separate shallow dish,
    whisk together the flour, salt and pepper. In another
    separate shallow bowl, place egg whites.

    COAT THE CHICKEN: Drain and discard chicken marinade.
    Pat chicken dry with paper towels. Lightly dredge
    chicken in the flour, then into the egg whites and
    finally into the pecans, coating thoroughly.

    Place chicken on the foil-lined baking sheet and spray
    tops lightly with cooking spray. Bake for 18 to 22
    minutes or until chicken is cooked through.

    MAKE THE HOT PECAN OIL: In a small bowl, whisk together
    all ingredients for the hot oil except honey until
    combined. Pour 1 tablespoon of the oil mixture into a
    small bowl with the honey, whisk briefly to combine, and
    set aside.

    Pour remaining oil into a small skillet and heat over
    medium for 2 to 3 minutes or until heated through,
    whisking often.

    PLATE AND SERVE: Carefully place chicken in the skillet
    with the hot oil. Spoon more oil on top. Place one piece
    of chicken on each plate. Drizzle reserved honey-oil
    mixture over chicken, allowing any excess to drip over
    the edges. Garnish chicken with dill pickle slices.

    Yield: 4 servings

    By: Crystal Schlueter

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... We are given life, It's up to us to make it good or bad.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)