"Hatchville" Hatch Chile Nashville Hot Chicken

Zia "Hatchville" Hatch Chile Nashville Hot Chicken

 

Ingredients: 

- 2lbs worth of Boneless Chicken Thighs or Breasts

- 1/2 jar Zia Hatch Red Chile 

- 3 tbsp Cayenne Powder

- 1 tbsp Brown Sugar

- 1/2 tbsp Paprika

- 1/2 tsp Garlic Powder

- 1/2 tsp Chile Flakes

- 1/2 tsp Salt

- 2 tsp Cayenne based Hot Sauce 

- Flour

- 1 large egg, beaten

- Breadcrumbs

 

 

Directions: 

- Blend ingredients (except egg, bread crumbs and flour) together and marinade with chicken overnight. Set aside about 1/2 cup for glazing / sauce. 

- Pat off chicken / let air dry so it's not too wet. 

- Set aside 3 bowls, 1 with flour, 1 with egg, 1 with breadcrumbs

- Dip each chicken breast in flour, then egg, then breadcrumbs, and then do it again to double crust. 

- Heat up a pan (or home fryer) of HIGH smoke point frying oil to 325 degrees. Be careful to not burn the oil. 

- While this is happening, mix marinade you set aside with a bit of butter and some of the fry oil in a saucepan on low heat. Taste as you go and if desired, this is where you can up the heat by adding more Cayenne / Hatch Chile / etc. 

- Once 325 is reached, place chicken in carefully in batches. Do not overwhelm as the Oil needs to stay hot. Cook chicken to an internal temperature of 165 degrees. 

- Brush chicken with heated up marinade mixture immediately as the chicken comes off, ideally while it's still bubbling.

- Let cool to an edible temperature and enjoy! 

 

Want more delicious Hatch Chile Recipes? View more here

 

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