American · Lunch
Nashville Hot Chicken Bites
Bite-sized chicken thigh pieces buttermilk-brined, dredged in seasoned flour and fried until crisp, then coated in a Nashville-style paste of cayenne, brown sugar and hot frying oil. Served on white bread with dill pickle slices and celery sticks, the bites carry deep heat balanced by faint sweetness and cooling tang.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
239Calories
20.1gProtein
11.2gFat
11.8gCarbs
3.7gSugar
2.1gFiber
701mgSodium
90mgChol
2.7gSat Fat
380mgPotassium
68mgCalcium
1.8mgIron
0.6mcgVitamin B12
4.2mgVitamin C
Goes well with
Sweet Iced Tea
local
Cold Craft Lager
international
low-carb
sweet-heat
hidden-gems
low-chol
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces. Toss with salt, then submerge in buttermilk and refrigerate 2 hours until plump.
2
Dredge
Whisk the flour with garlic powder, paprika, and half the salt and pepper, then coat each wet piece heavily in the mixture.
3
Fry
Heat the vegetable oil to 350°F (175°C) and fry the bites in two batches 5 to 6 minutes until deep golden and 165°F (74°C) inside.
4
Toss
Whisk the cayenne, brown sugar, and remaining salt and pepper with the reserved hot oil, then toss the bites until glowing red.
5
Rest
Let the coated bites cool 2 to 3 minutes on a clean surface.
6
Plate
Lay the bites over the white bread slice, top with dill pickle slices, and arrange celery sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g boneless chicken thigh, cut into bite-size pieces
- 4 tbsp60ml buttermilk
- 4 tbsp32g all-purpose flour
- 1 1/2 tsp1 1/2 tsp cayenne
- 1 1/2 tsp6g brown sugar
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp30ml hot frying oil
- 4 cups960ml vegetable oil, for deep-frying
- 2 slice2 slice white bread
- 88 dill pickle slices
- 5 oz140g celery
