El pollo Nashville hot nacio en la ciudad de Nashville, Tennessee, en la decada de 1930 en el restaurante Prince's Hot Chicken Shack. La leyenda cuenta que fue creado como venganza picante por una mujer enganada, pero se convirtio en icono culinario del sur americano. Hoy las cadenas de comida rapida lo han llevado a todo el mundo como referente del pollo frito picante.
International
Nashville Hot Chicken
Nashville Hot Chicken from the United States: traditional step-by-step recipe, with chef tips and clear timings.
- USA
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 36 g
- Fiber 2 g
- Carbohydrates 32 g
- Fat 28 g
- Sodium 980 mg
Story behind the dish
Preparation
Nashville Hot Chicken is a preparation from the United States with medium difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 pieces of chopped chicken of 150 g.
- Have ready: 200 g of wheat flour.
- Have ready: 2 beaten eggs.
- Have ready: 200 ml of whey milk.
- Have ready: 2 tablespoons of smoked paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate the chicken in whey milk with salt and pepper for 2…
Marinate the chicken in whey milk with salt and pepper for 2 hours in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix flour with paprika
Mix flour with paprika, cayenne, garlic powder, sugar and salt for the batter. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Drain the chicken
Drain the chicken, coat with seasoned flour, egg and flour again, pressing well.
-
Fry in oil at 175 C for 12-15 minutes until it reaches 74 C…
Fry in oil at 175 C for 12-15 minutes until it reaches 74 C internally, drain.
-
Heat the clarified butter and mix with cayenne and paprika...
Heat the clarified butter and mix with cayenne and paprika for the hot sauce.
-
Generously brush each piece with the hot sauce…
Generously brush each piece with the hot sauce immediately as it comes out of the oil.
-
Serve on brioche bread with pickles and thinly sliced red cabbage.
Serve on brioche bread with pickles and thinly sliced red cabbage.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with reduced spiciness level using half the cayenne.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.