Nashville Hot Chicken Nuggets

Don’t have time to travel to Nashville for their famous Hot Chicken?

Well, I am bringing Nashville to you with my Nashville Hot Chicken Nuggets!

Yes folks, this is my take on the super spicy fried chicken made famous by Prince’s Hot Chicken.

Now I must tell ya’ this chicken is not BLAND!

Matter of fact I can’t cook food without a lot of spices because it’s not in my genetic makeup to eat spiceless food.

Not only am I creating a super spice blend to season the chicken, I am also marinating the chicken in hot sauce.

I find that marinating the chicken in hot sauce gives the chicken extra spice and creates a beautiful extra crunchy crust.

Don’t forget to have a loaf of fresh bread and a big jar of pickles to eat with your Hot Chicken!

Pickles and Hot Chicken is how it’s served in Nashville and when you try my Hot Chicken Nuggets you’ll understand what all the hoopla is really about.

I fried my chicken nuggets in batches because you don’t want to overcrowd the pan and take away the chicken crunch by steaming the chicken instead of frying it!

It should take around 3-4 batches depending on the size of your pan.

Also, don’t forget the chicken grease is your best friend.

We’re going to use some of the chicken grease and add loads of spices and create a spicy chicken oil.

If you can’t handle the heat I really don’t know what to tell ya!

After I remove the Hot Chicken from the spicy oil I actually sprinkle extra cayenne pepper on it.

This chicken is so hot the only thing that can help cool your mouth off is ice cold milk and Popsicles!

Enjoy.

Nashville Hot Chicken

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Ingredients

• 3 lbs. boneless, skinless, chicken tenders
• 1/2 cup hot sauce
• 3 tablespoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons creole seasoning
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 2 eggs, beaten
• 2 cups flour
• cooking oil
• sliced pickles
• white bread

For the Hot Chili Oil:

• 1 1/2 cups fried chicken grease
• remaining seasoning blend

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Instructions

1. Rinse chicken and pat dry, cut into 2 inch chunks and place in a large bowl.
2. Mix seasoning blend.
3. Add 2 tablespoons of seasoning blend to chicken, add eggs and hot sauce, mix well and set chicken aside.
4. Chicken can be marinated in the refrigerator for about 3 hours or overnight if desired.
5. Add 2 tablespoons of seasoning blend to flour, mix well, set aside.
6. Add cooking oil to a large deep pot over medium heat. Heat oil to 350 degrees.
7. Coat chicken in flour mixture in batches.
8. Add chicken to hot oil, don’t overcrowd the pot, cook chicken in about 3 batches.
9. Fry chicken for 7-8 minutes, remove from pan, drain on paper napkins and repeat.

To Prepare the Hot Chili Oil:

1. Add 1 1/2 cups of fried chicken grease to a separate large pot.
2. Heat oil, stir remaining seasonings into oil, immediately dump chicken into oil in batches, mix well, transfer chicken to a cookie sheet and repeat with remaining chicken.
3. Serve chicken with bread and pickles.

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Nutrition

• Serving Size: 6