Nashville Hot Chicken, Egg & Biscuit

TIME
YIELD
4 servings
Nashville Hot Chicken, Egg & Biscuit
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Ingredients

pieces hot chicken (recipe follows)
4
buttermilk biscuits (recipe follows)
4
chile paste (recipe follows)
1 cup
honey
4 Tbsp.
whole grain mustard
4 Tbsp.
butter
1 Tbsp.
large eggs
4
Salt and pepper, to taste
slices cheddar cheese
4

Hot Chicken

4-oz. chicken breast pieces
4
Salt & pepper, to taste
buttermilk
1 cup
large eggs
2
hot sauce
1 Tbsp.
all-purpose flour
1 cup
paprika
1 tsp.
cayenne pepper
1/2 tsp.
canola oil, for frying
2 cups

Chile Paste

cayenne pepper
4 Tbsp.
brown sugar
2 Tbsp.
paprika
1 Tbsp.
garlic powder
1 Tbsp.
chili powder
1 tsp.
kosher salt
1 tsp.
chicken fat
¼ cup

Buttermilk

all-purpose flour
2 cups
baking powder
4 tsp.
baking soda
1/4 tsp.
salt
3/4 tsp.
butter
2 Tbsp.
shortening
2 Tbsp.
buttermilk, chilled
1 cup

Directions

  1. PREPARE chicken. KEEP warm until ready to plate.
  2. Meanwhile, PREPARE biscuits, SLICE in half for making sandwiches, and SET aside.
  3. Then MIX mustard and HONEY together and SET aside.
  4. While chicken is resting, FRY eggs sunny-side up in butter and SEASON with salt and pepper.
  5. To assemble sandwich, APPLY honey mustard to both inside halves of each biscuit. Then BUILD with hot chicken on bottom, followed by slice of cheddar, and topped with fried egg.

Hot Chicken

  1. In large bowl, SEASON chicken generously with salt and pepper. COVER with plastic wrap and REFRIGERATE at least three hours or overnight.
  2. LINE large, rimmed baking sheet with metal rack. In shallow bowl, WHISK together buttermilk, eggs, and hot sauce. In another shallow bowl, WHISK together flour, paprika, and cayenne.
  3. PAT chicken dry. Then alternately DREDGE in flour mixture, milk mixture, and then flour mixture again, and PLACE on wire rack. REPEAT until all chicken pieces are coated.
  4. In large pot or fryer, HEAT oil to 350° Working in batches, FRY chicken until golden and internal temperature of at least 165° F is reached, about six to eight minutes.
  5. After frying, BRUSH with chile paste.

Chile Paste

  1. In a saucepot, WHISK together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. ADD chicken fat (or substitute equal amount chicken frying oil) and WHISK to combine.

Buttermilk

  1. PREHEAT oven to 450°F
  2. In large mixing bowl, COMBINE flour, baking powder, baking soda, and salt. Using fingertips, RUB butter and shortening into dry ingredients until mixture looks like crumbs. MAKE a well in center and POUR in chilled buttermilk.
  3. STIR just until dough comes together. Dough will be very sticky.
  4. TURN dough onto floured surface, DUST it on top with flour, and gently FOLD dough over on itself five or six times. PRESS dough into 1-inch-thick round.
  5. CUT out biscuits with a 2-inch cutter, being sure to push straight down through dough. PLACE biscuits on baking sheet, so they just touch.
  6. BAKE until biscuits are tall and light gold on top – 15 to 20 minutes.