Nashville Hot Chicken with French Bistro Chopped Salad Kit
Nashville Hot Chicken with French Bistro Chopped Salad Kit
Kick up the flavor with crispy, oven-baked chicken with a cayenne-infused glaze served with a side of French Bistro Chopped Salad Kit®. The spice of the chicken is cooled down with refreshing iceberg and green leaf lettuce, shredded carrots, red cabbage, garlic brioche croutons, Romano cheese shavings and French Honey Dijon dressing made with real honey. Amaze your friends and family with this iconic, finger-lickin’ good dish!
Ingredients
- 2 (10.2-ounce) packages Fresh Express® French Bistro Chopped Salad Kits®
- 2 pounds chicken parts bone-in, skin-on (thighs, drumsticks, breasts)
- 1 cup flour
- 3 teaspoons salt
- 1 cup whole milk
- 1 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 powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Baking powder biscuits optional
Instructions
- Heat oven to 425° F.
- Mix flour and salt in a large bowl. Whisk milk, egg, and hot sauce in another bowl.
- Put butter into a 13x9x2-inch baking dish; 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; dip into milk mixture, letting excess drip off. Dredge again in the flour. Arrange chicken, skin side down, in a single layer, in the baking dish.
- 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.
- Combine the oil, cayenne pepper, brown sugar, chili powder, garlic powder, and paprika in a small saucepan; cook over medium heat until warm. Brush fried chicken with spicy oil.
- In a bowl, add salad with dressing and toppings; toss to combine.
- Serve chicken with Fresh Express® French Bistro Chopped Salad Kit® and French bread, if desired.
Made with
