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.
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NASHVILLE FRIED CHICKEN and PICKLEBACK COLESLAW

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

6: 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

7: BASTE THE SPICY OIL OVER THE CHICKEN. SERVE WITH BREAD AND PICKLES.

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