Best Boneless Tennessee Chicken Recipes

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NASHVILLE HOT CHICKEN



Nashville Hot Chicken image

This fried chicken sandwich is spicy, hot, and just a little bit sweet.

Provided by Irvin Lin

Categories     Dinner     Lunch     Sandwich

Time 44m

Number Of Ingredients 27

4 cups (560 grams) all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon black pepper
For the wet mixture
2 cups buttermilk
1/4 cup hot sauce, like Tabasco or Frank's
2 large eggs
1 tablespoon kosher salt
For the fried chicken
10 boneless, skinless large chicken thighs (or 3 chicken breasts, see note above)
Oil for frying, like peanut or rice bran oil
For the spicy paste
1/2 cup used frying oil
1/4 cup butter
2 to 6 tablespoons cayenne pepper, depending on your heat preference
1 to 2 tablespoons brown sugar, depending on your sweetness preference
1 teaspoon chili powder blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
To serve
10 burger buns
Dill pickle slices, or bread and butter if you prefer

Steps:

  • Let oil cool: When all the chicken is finished, let the oil cool down for 5 to 10 minutes. You will need some of it to make the spicy paste.

Nutrition Facts : Calories 712 kcal, Carbohydrate 40 g, Cholesterol 206 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 954 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g

BONELESS TENNESSEE CHICKEN



Boneless Tennessee Chicken image

Make and share this Boneless Tennessee Chicken recipe from Food.com.

Provided by ElaineAnn

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breast halves
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 large onion, chopped
2 tablespoons margarine
1 1/2 cups ketchup
4 tablespoons lemon juice
2 teaspoons mustard
4 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1 cup water

Steps:

  • Season chicken with salt and pepper. Dredge with flour. Brown in a small amount of fat in skillet.
  • Place in a greased baking dish (1 1/2 to 2-quart) or a 13 x 9-inch pan works nicely.
  • Cook the onion in margarine in a saucepan until brown. Add remaining ingredients and simmer for 15 minutes.
  • Pour over chicken. Bake in 400° oven for 40 minutes.
  • This can be made early in the day and refrigerated until time to bake, or it can be cooked in a slow cooker all day.

Nutrition Facts : Calories 309.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1210.4, Carbohydrate 35.7, Fiber 0.9, Sugar 24, Protein 29.7

AIR-FRYER NASHVILLE HOT CHICKEN



Air-Fryer Nashville Hot Chicken image

I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I'd try air-frying. I'm so glad I did-this Nashville hot chicken recipe is almost better than the original. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dill pickle juice, divided
2 tablespoons hot pepper sauce, divided
1 teaspoon salt, divided
2 pounds chicken tenderloins
1 cup all-purpose flour
1/2 teaspoon pepper
1 large egg
1/2 cup buttermilk
Cooking spray
1/2 cup olive oil
2 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Dill pickle slices

Steps:

  • In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

Nutrition Facts : Calories 413 calories, Fat 21g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 170mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.

CHEF JOHN'S NASHVILLE HOT CHICKEN



Chef John's Nashville Hot Chicken image

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

NASHVILLE-STYLE HOT CHICKEN SANDWICH



Nashville-Style Hot Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 sandwiches

Number Of Ingredients 17

5 tablespoons cayenne
2 tablespoons dark brown sugar
1 teaspoon chile powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading

Steps:

  • In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
  • In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
  • Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
  • Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
  • For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

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