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Nashville Hot Chicken With Honey Pecan Slaw Recipe

Oven baked crispy fried chicken with a cayenne-infused glaze served with a side of Honey Pecan slaw.

Serves:
4

Ingredients:

  • 2 (10 oz.) packages Fresh Express Honey Pecan Premium Slaw Salad Kits
  • 2 pounds bone-in, skin-on chicken parts (thighs, drumsticks, breasts)
  • 1 cup all-purpose flour
  • 3 teaspoons salt
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon hot sauce (such as Tabasco)
  • 1/3 cup butter
  • 1/4 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Baking powder biscuits, optional

Instructions:

  • Heat the oven to 425° F.
  • In a large bowl, mix flour and salt. In another large bowl, whisk milk, egg, and hot sauce.
  • Put butter in a 9 x 13-in. baking dish and place it in the oven for 5 minutes or until the butter melts. Remove from the oven.
  • Working with one piece at a time, dredge the chicken in the flour and shake off excess. Then dip in the milk mixture, letting excess drip off. Dredge again in the flour. Arrange chicken in the baking dish in a single layer, skin side down.
  • Bake for 30 minutes; turn chicken so that the skin side is up. Bake 15 minutes longer, or until a thermometer inserted into the thickest part of the chicken reads 165° F.
  • Heat oil in a small saucepan over medium heat. Add cayenne pepper, brown sugar, chili powder, garlic powder, and paprika; mix well. Brush fried chicken with spicy oil.
  • Serve chicken with Honey Pecan Slaw and baking powder biscuits, if desired.

To make the Honey Pecan Slaw:

  • Place the Honey Pecan Premium Slaw Kit in a large bowl; toss with salad dressing and toppings.
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