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Nashville hot chicken is deliciously (and seriously) spicy. This easy take from Amber Wilson retains all the lip-tingling savor of the original with a brick-red cayenne and chili powder paste, cut with a touch of dark brown sugar—but after a quick pan fry to crisp up the skin, the skillet is transferred to the oven so the meat stays perfectly juicy as it finishes cooking through. For the full experience, serve it with white bread and sweet bread-and-butter pickles to help cool your tongue and sop up all the fiery orange juices.
For another twist on the traditional version, try our Baked Nashville Hot Chicken recipe. In either case, follow it up with our Buttermilk-Lemon Chess Pie for an authentically southern dessert that’ll soothe the burn.
And for another of Amber’s southern staples, get her Pan-Fried Trout with Pecans and Brown Butter recipe.
This pre-seasoned cast iron skillet has superior heat retention and is ideal for cooking everything from fried chicken to steak. Plus, it can go straight from the stovetop into the oven.
Buy Now ›From the book: FOR THE LOVE OF THE SOUTH by Amber Wilson. Copyright © 2018 by Amber Wilson. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.
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