NASHVILLE HOT CHICKEN! Bert Kreischer W/ Wheeler Walker Jr & Wife LeeAnn Kreischer!

Wheeler Walker Jr and Bert’s Wife LeeAnn Kreischer learn how to make a Nashville Hot Chicken on this episode of Bert Kreischer’s cooking show, SOMETHING”S BURNING.

NASHVILLE FRIED CHICKEN and PICKLEBACK COLESLAW Recipe:

1. MAKE THE DREDGE: IN A BOWL, WHISK TOGETHER 1 CUP MILK, 2 EGGS, AND 1 TABLESPOON LOUISIANA HOT SAUCE.
2. IN A SEPARATE BOWL, WHISK TOGETHER THE 2 CUPS FLOUR AND 2 TEASPOONS SALT
3. DREDGE THE CHICKEN: FLOUR MIXTURE, THEN MILK MIXTURE, THEN FLOUR MIXTURE.
4. HEAT CRISCO IN DEEP FRYER TO 325 DEGREES.
5. FRY CHICKEN IN BATCHES. 15-20 MINUTES EACH BATCH. REMOVE AND LET DRAIN ON THE RACK.

WHILE THE CHICKEN IS FRYING- MAKE COLESLAW

1. CUT THE CABBAGES INTO QUARTERS AND REMOVE THE CORE. SLICE INTO THIN RIBBONS.
2. CUT 2 APPLES INTO MATCHSTICKS
3. MIX CABBAGE AND APPLES WITH SHREDDED CARROTS
4. MAKE THE DRESSING: WHISK TOGETHER:
   ½ CUP MAYO
   3 TABLESPOONS PICKLE JUICE
   1 TABLESPOON DIJON
   1 TABLESPOON CIDER VINEGAR
   2 TEASPOONS LOUISIANA HOT SAUCE
   SALT AND PEPPER
5. MAKE THE SPICY COATING: TAKE THE HOT OIL FROM THE POT BEHIND YOU AND CAREFULLY LADLE IT INTO A BOWL AND WHISK IN:
   3 TABLESPOONS CAYENNE PEPPER
   1 TABLESPOON LIGHT BROWN SUGAR
   1 TEASPOON BLACK PEPPER
   ½ TEASPOON PAPRIKA
   ½ TEASPOON GARLIC POWDER
6. BASTE THE SPICY OIL OVER THE CHICKEN. SERVE WITH BREAD AND PICKLES.