Nashville Fried Chicken

Serving size: 8 sandwiches

  • 8 chicken breasts
  • tablespoon freshly ground black pepper
  • tablespoons plus 4 tsp. kosher salt
  • 1 tbsp. black pepper
  • 1 tbsp. red chili flake
  • 6 cups buttermilk or whole milk
  • tablespoons vinegar-based hot sauce (such as red hot)
  • cups all-purpose flour
  • Vegetable oil (for frying; about 10 cups)
  • tablespoons cayenne pepper
  • tablespoons dark brown sugar
  • teaspoon chili powder
  • teaspoon garlic powder
  • teaspoon paprika

Take 6 cups of buttermilk and red combine with red hot. Add chicken and brine for 6-8 hours. Add ½ of all spices to flour. Take chicken out of brine and dust in flour. Add floured chicken breast back to brine and repeat breading. Heat oil to 350 degrees and fry chicken until internal temperature reaches 165. Take remaining spices and season freshly fried chicken.

Belgian Waffles

Serves 4-6 people

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3-1/2 teaspoons baking powder
  • 2 large eggs, separated
  • 1-1/2 cups whole milk
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract

Mix wet into dry ingredients. Heat waffle iron. Spray waffle iron with pan spray to help waffles from sticking.

Corned Beef Hash

  • 2 to 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped (about 1cup)
  • 2 to 3 cups finely chopped, cooked corned beef
  • 2 to 3 cups chopped cooked potatoes
  • Salt and pepper
  • Chopped fresh parsley
  • Chopped scallions

Sauté ingredients on medium heat. When potatoes get a golden brown you’re done.