Nashville Hot Chicken in the Big Easy Oil-Less Fryer - Armadillo Pepper

Nashville Hot Chicken in the Big Easy Oil-Less Fryer

July 28, 2017

Today, I’ll show you how to make Nashville Hot Chicken in Char Broil's Big Easy Oil-Less Fryer. Of course, a traditional Nashville Hot Chicken recipe is deep fried, but we I’ll show you how to make all of those same wonderful flavors come together easily in the Oil-Less Fryer.

Brine Ingredients
  • 1 gallon water
  • 1 cup Kosher salt
  • ½ cup brown sugar
Chicken Ingredients
  • 6 pieces of chicken
  • 4 tablespoons melted butter plus 5 additional tablespoons and 1 teaspoon butter
  • 4 tablespoons Cayenne Hot Sauce; I used Frog Bone Cajun Hot Sauce
  • Kosher salt and freshly ground black pepper
  • Dill pickles
  • White bread
  • 1/3 cup Crisco shortening
  • 1 tablespoon brown sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Procedure

1. Mix the brine ingredients together in a large pot until the salt and sugar are dissolved. Add the chicken in the brine and place in the refrigerator overnight.

2. The next day, remove the chicken from the brine and pat the chicken dry with paper towels.

3. Melt 4 tablespoons of the butter and add 1 tablespoon hot sauce. Mix well.

4. Apply the butter and hot sauce mixture to both sides of the chicken.

5. Place the chicken in the Bib Easy Oil-Less fryer basket and set the basket in the oil-less fryer on high heat.

6. Cook until the chicken is 165 degrees F. This chicken took about 55 minutes.

7. About 10 minutes before the chicken is done cooking heat a pan over medium heat.

8. In a medium sized pot, add the shortening and melt, then add the remaining butter.

9. Add the brown sugar, paprika, garlic powder, salt, pepper and remaining Cajun hot sauce.

10. Dip the chicken pieces in the pot of sauce.

11. Place a piece of white bread on a plate. Place 2 pieces of chicken on the white bread and garnish with dill pickles.

12. Serve!

Watch our step-by-step video for all of the details.





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