Recipes · American · Main Courses
Nashville Hot Chicken
One serving has 859 kcal and 38 g protein, and at least a fifth of a woman's daily need of selenium (100%), niacin (83%), riboflavin (61%), phosphorus (60%), vitamin K (60%) and pyridoxine (58%). Ready in 36 minutes.
- Preparation: 20 min
- Cooking: 16 min
- Makes: 1 serving (342 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, egg, gluten, poultry
Ingredients
- 170 g Chicken thighs, skin-on, raw
- 60 g Buttermilk
- 40 g Flour, all-purpose
- 10 g Eggs, whole, raw
- 25 g Vegetable oil
- 3 g Cayenne pepper
- 3 g Sugar, brown
- 0.5 g Paprika
- 0.3 g Garlic powder
- 0.4 g Salt
- 20 g Bread, white
- 10 g Pickles, dill
Method
- Marinate the chicken thigh in the buttermilk for at least 20 minutes, or overnight in the fridge for best flavor.
- Dredge the marinated chicken in the flour, dip it in the beaten egg, then dredge again in the flour, pressing to coat well.
- Pan-fry in the oil over medium heat for 6-7 minutes per side until deep golden and cooked through (juices run clear, 74°C/165°F); drain on paper towels, reserving 2 tablespoons of the hot frying oil.
- Whisk the reserved hot oil with the cayenne, brown sugar, paprika, garlic powder and salt to make a thick, fiery paste.
- Brush or spoon the hot paste all over the fried chicken while it is still hot.
- Serve on the bread with the dill pickles on top.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 859 kcal | 41% |
| Carbohydrates | 49.1 g | |
| Water | 196 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 37.9 g | 79% |
| Tryptophan | 0.38 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.8 g | |
| Lysine | 2.8 g | |
| Methionine | 0.91 g | |
| Cystine | 0.44 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.7 g | |
| Histidine | 0.98 g | |
| Fat | 56.5 g | |
| Monounsaturated | 18.3 g | |
| Polyunsaturated | 21.3 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 18.4 g | |
| Saturated | 12.6 g | |
| Trans-Fats | 0.32 g | |
| Cholesterol | 206 mg | |
| Calcium | 149 mg | 15% |
| Copper | 0.21 mg | 23% |
| Iron | 4.3 mg | 24% |
| Magnesium | 59.2 mg | 19% |
| Manganese | 0.5 mg | 28% |
| Phosphorus | 419 mg | 60% |
| Potassium | 609 mg | 13% |
| Selenium | 55 µg | 100% |
| Sodium | 575 mg | |
| Zinc | 3.1 mg | 39% |
| Thiamin (vitamin B1) | 0.58 mg | 53% |
| Riboflavin (vitamin B2) | 0.67 mg | 61% |
| Niacin (vitamin B3) | 11.6 mg | 83% |
| Pantothenic acid (vitamin B5) | 0.96 mg | 19% |
| Pyridoxine (vitamin B6) | 0.76 mg | 58% |
| Folate (vitamin B9) | 90.4 µg | 23% |
| Cobalamin (vitamin B12) | 1.3 µg | 53% |
| Choline | 120 mg | 28% |
| Vitamin A | 139 µg | 20% |
| Vitamin C | 3.1 mg | 4% |
| Vitamin D (D2 + D3) | 13.9 IU | 2% |
| Vitamin E | 3.7 mg | 24% |
| Vitamin K | 54.3 µg | 60% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.3 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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