classic dishes

Nashville Hot Chicken is also known as the “Bird that Bites Back”. The hot sauce slathered on this fried chicken can really ‘put the hurt on ya’! Traditionally hot chicken is served on slices of white bread to absorb the juice, and then topped with cool dill pickle slices. If you need more help with the heat, here is a cool lemon-dill dressing that you can use as a dip or pour it right on top.

Nashville Hot Chicken

chicken,

eggs

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

cayenne pepper

white bread

dill pickle slices

Lemon dill buttermilk dressing

Cut the chicken breasts into 2 pieces so that you have a total of 8 pieces of chicken.

Set up a two-stage dredging station. Whisk the eggs and buttermilk together in a bowl. Combine the flour, paprika, garlic powder, onion powder, salt and black pepper in a zipper-sealable plastic bag. Dip the chicken pieces into the egg-buttermilk mixture, then toss them in the seasoned flour, coating all sides. Repeat this procedure (egg mixture and then flour mixture) one more time. This can be a little messy, but make sure all sides of the chicken are completely covered. Spray the chicken with vegetable oil and set aside.

Pre-heat the air fryer to 370ºF. Spray or brush the bottom of the air-fryer basket with a little vegetable oil.

Air-fry the chicken in two batches at 370ºF for 20 minutes, flipping the pieces over halfway through the cooking process. Transfer the chicken to a plate, but do not cover. Repeat with the second batch of chicken.

Lower the temperature on the air fryer to 340°F. Flip the chicken back over and place the first batch of chicken on top of the second batch already in the basket. Air-fry for another 7 minutes.

While the chicken is air-frying, combine the cayenne pepper and salt in a bowl. Heat the vegetable oil in a small saucepan and when it is very hot, add it to the spice mix, whisking until smooth. It will sizzle briefly when you add it to the spices. Place the fried chicken on top of the white bread slices and brush the hot sauce all over chicken. Top with the pickle slices and serve warm with lemon-dill buttermilk dressing to cool the heat. Enjoy the heat and the flavor!

From "Air Fry Genius" by Meredith Laurence. It's 'the bird that bites back' and yet it keeps you coming back for more! Click here for the recipe: http://www.meredithlaurence.com/recipes/nashville-hot-chicken/

If you’ve spent good money on a rib eye steak, it would be a crying shame to overcook it. That’s why it’s a great idea to cook that steak in a sous vide water bath. The herb rub in this recipe is simple and classic, but gives the steak a step up in the flavor department, enhancing, but not overpowering.

Herb and Spice-Rubbed Rib Eye Steaks

rib eye steaks (at least 1½-inches thick)

thyme

rosemary

oregano

cinnamon

olive oil

Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see below). 125ºF for rare130ºF for medium rare140ºF for medium150F for medium well155ºF for well done

Combine all the herbs and spices in a small bowl and then season the steaks well with the mix, rubbing it into the steaks well. Place the steaks in a zipper seal bag. If the steaks are very large, put them each in their own bag. Never stack the steaks on top of each other. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

Cook in the sous vide bath for at least 1 hour, or for as long as 6 hours.

When you are ready to eat, remove the steaks from the bag and dry them well with a clean paper towel. Pre-heat a skillet on the stovetop over high heat for at least 2 minutes. Add the olive oil and when the pan and oil are very hot, season the steaks with salt and sear them for one minute per side.

Remove and serve.

This was amazing. This is our second time using our sous vide and we definitely wanted to try steak so we bought some ribeyes and tried this recipe. I was not sure I was going to love the idea of cinnamon in the rub but it added this depth of flavor that made it so delicious. Everybody said this was the best steak they’ve ever had.

The best steak we ever had at home. Just like a famous steakhouse restaurant. Many thanks.

Perfect and easy!  My husband went wild over this.  His comment after taking his first bite was “I’m never taking you to a steak house again!” (There’s a flip side to the success of this recipe).  Additional superlatives followed each bite.

😬Oops....I forgot to give the recipe a rating.  Judging from my comments it’s definitely 5 STARS!!!

Top 2 classic dishes recipes from across the web

The most viewed classic dishes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nashville Hot Chicken

Herb and Spice-Rubbed Rib Eye Steak...

Top 2 classic dishes recipes from across the web

The most viewed classic dishes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nashville Hot Chicken

Herb and Spice-Rubbed Rib Eye Steak...

The most viewed classic dishes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine