RECIPE: Nashville Hot Chicken Milanese

Sorry for yet another chicken recipe this month, but I just got the latest Food and Wine Yearly Cookbook and I couldn't resist this!  The recipe is on their website - it originally appeared in the March 2025 issue - but I made lots of changes to eliminate unhealthy ingredients and make serving easier.  At the bottom of this page is the photo from the book, which is what made me want to make it.

Original recipe: Nashville Hot Chicken Milanese

Nashville Hot Chicken Milanese

Serves 4

INGREDIENTS:

Chicken:

• 2 chicken breast halves 
• 1 T salt, divided
• 1 t. black pepper, divided
• 2 large eggs or 4 egg whites
• 1/2 cup flour (I use either millet flour or oat flour)
• 1 1/2 cups millet flakes
• 2 ounces Parmesan cheese, grated (about 1/2 cup - I use pecorino)
• 1/2 cup lard or tallow

Spicy Oil:

• 1/2 cup avocado oil
• 1 T. light brown sugar
• 1 t. crushed red pepper (I use Cobanero)
• 1/2 t. dried dill
• 1/2 t. garlic powder
• 1-2 T cayenne pepper, divided (use the reddest one you have!)
  

For serving:

• Little Gem or butter lettuce with ranch dressing, 
• fresh dill, minced chives, black pepper, and thinly sliced red onion rings

INSTRUCTIONS:

If the chicken breasts are very thick, slice the thick portion in half horizontally.  Pound all pieces to 1/4" thickness.  If you're using pasture raised chicken, sprinkle both sides with salt and place them in a glass container.  Cover with water, swish to insure all pieces are immersed, and then let them soak in the brine for at least 1 hour.  Discard the water and pat the breasts dry with paper towels.

Preheat oven to 200F.  

Sprinkle the chicken with 1/2 t. black pepper.  Arrange 3 shallow bowls in a row. Put the flour in the first bowl.  Add the eggs to the second bowl and beat well.  Place the breadcrumbs, cheese, remaining 1 t. salt, and the remaining 1/2 t. pepper in the third. 

Dredge chicken in flour, then dip in beaten eggs letting excess drip off, then dredge in breadcrumb mixture, patting to ensure an even coating. Transfer chicken to a parchment paper lined baking sheet.

In a small 2-cup sauce pan, add brown sugar, salt, crushed red pepper, dill, garlic powder, and 1 T. cayenne to the 1/2 cup avocado oil and stir to combine.  Add up to 1 T. additional cayenne pepper to taste.  Heat on medium, stirring occasionally until oil is hot.  Reduce heat and keep warm while you fry the chicken.  

Place an oven safe wire rack inside a rimmed baking sheet and set aside.  Heat fat in a 10-inch saute pan or a 12" skillet over medium-high until shimmering.  Working in batches, cook chicken until golden brown and a meat thermometer inserted into center of chicken registers 165F, 2-3 minutes per side.  Transfer chicken to prepared baking sheet and keep warm in oven until all pieces are cooked.  

Plate the chicken and pour spicy oil over 1 side of each chicken piece.  Serve immediately with salad. 

Suggested wine pairing: NV Pascal Agrapart Terroirs Grand Cru Blanc de Blancs Extra Brut. 

Food & Wine photo of Nashville Hot Chicken Milanese