MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pecan-Crusted Nashville Hot Chicken
Categories: Poultry, Chilies, Nuts
     Yield: 4 Servings

MMMMM--------------------------MARINADE-------------------------------
     2 c  Buttermilk
   1/2 c  Dill pickle brine
   1/4 c  Louisiana-style hot sauce
     1 tb Smoked paprika
     2 ts Salt
     1 ts Coarse ground black pepper
    24 oz Boned, skinned chicken;
          - pounded to even thickness

MMMMM--------------------------COATING-------------------------------
     2 c  Raw pecan pieces; toasted
     1 c  All-purpose flour
   1/8 ts Salt
   1/8 ts Coarse ground black pepper
     4 lg Egg whites; lightly beaten
          Cooking spray

MMMMM-----------------------HOT PECAN OIL----------------------------
     1 c  Pecan oil
     3 tb Cayenne pepper; or more
     2 ts Sweet paprika
     1 ts Onion powder
     1 ts Garlic powder
   1/2 ts Chilli spice mix
 1 1/2 ts Salt
   1/2 ts Coarse ground black pepper
     2 tb Honey

MMMMM--------------------------GARNISH-------------------------------
          Dill pickle slices

 MARINATE THE CHICKEN: In a medium glass baking dish,
 whisk together the buttermilk, dill pickle brine, hot
 sauce, smoked paprika, salt and pepper. Add chicken and
 turn to coat. Cover and refrigerate for at least 4 hours
 or overnight, turning occasionally.

 PREPARE THE CHICKEN COATING: Set the oven to
 400 F/205 C.

 Line a rimmed baking sheet with foil and lightly coat
 with cooking spray. In a food processor, pulse pecans
 until they resemble the texture of coarse cornmeal and
 pour into a shallow dish. In separate shallow dish,
 whisk together the flour, salt and pepper. In another
 separate shallow bowl, place egg whites.

 COAT THE CHICKEN: Drain and discard chicken marinade.
 Pat chicken dry with paper towels. Lightly dredge
 chicken in the flour, then into the egg whites and
 finally into the pecans, coating thoroughly.

 Place chicken on the foil-lined baking sheet and spray
 tops lightly with cooking spray. Bake for 18 to 22
 minutes or until chicken is cooked through.

 MAKE THE HOT PECAN OIL: In a small bowl, whisk together
 all ingredients for the hot oil except honey until
 combined. Pour 1 tablespoon of the oil mixture into a
 small bowl with the honey, whisk briefly to combine, and
 set aside.

 Pour remaining oil into a small skillet and heat over
 medium for 2 to 3 minutes or until heated through,
 whisking often.

 PLATE AND SERVE: Carefully place chicken in the skillet
 with the hot oil. Spoon more oil on top. Place one piece
 of chicken on each plate. Drizzle reserved honey-oil
 mixture over chicken, allowing any excess to drip over
 the edges. Garnish chicken with dill pickle slices.

 Recipe by Crystal Schlueter

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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