I saw the original recipe, and asked D if we could have it. He said ok. The only problem is that it was for Whole 30/Paleo Diets, and since we don't follow Whole 30/Paleo, we weren't going out of the way to follow. So we changed some of the ingredients.
It is spicy, with flavor. It isn't just a bunch of chili powder dumped on chicken (yes, I've had that "version").
We've had it twice. Both time with Pre-made Mashed Potatoes and Roasted Cauliflower.
Nashville Unfried Hot Chicken
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| Photo by ALB |
Prep Time:10 Min
Cook Time:30 Min
Total Time:40 Min
Serves 4
Recipe adapted from The Defined Dish
Ingredients
2 tbsp. Tabasco
1 tsp. white vinegar
2 tbsp. butter
6 cloves minced garlic
1/2 tsp. cayenne
1/2 tsp. chili powder
1/2 tsp. paprika
8 bone-in skin on chicken thighs (may use less, depends on the size...sometimes thighs are the size of your head).
kosher salt, to taste
black pepper, to taste
1 tbsp. vegetable oil
Instructions
1. Preheat oven to 475 degrees.
2. Pat dry chicken thighs. Season them all over generously with kosher salt and pepper.
3. Heat 2 tbsp. oil in a cast-iron skillet over medium-high heat. When pan is hot (but not smoking), place chicken, skin side down, and sear, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.
4. Transfer skillet to oven (chicken should still be skin side down) and cook 10 more minutes.
5. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 3 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
6. While chicken is resting, heat the butter, tabasco, vinegar, minced garlic, cayenne, paprika, and chili powder over medium heat. Let simmer for 3-5 minutes, you may need to reduce the heat a bit, until it is fragrant and flavors have combined.
7. Place the chicken thighs in a large bowl. Pour sauce over the top and toss to coat.
8. Serve immediately!
9 Smart Points (my additions/subtractions at 4 servings)
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