Hot Chicken & Sautéed Green Beans

with Creamy Mashed Potato

45 MIN

2 Servings

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From the Test Kitchen

“Hot chicken,” or spicy fried chicken, is a signature dish of Nashville, Tennessee. In our take, we’re mixing spices directly into the flour for our breading—including cayenne pepper, pink peppercorns, and paprika. We're also marinating the chicken in a mixture of milk, vinegar, and the same zesty spices, for extra-moist, flavorful results. Creamy mashed potato and green beans dressed in an easy vinaigrette round out the dish.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Chicken Tenders
¾ cup Milk
4 oz Green Beans
1 Russet Potato
2 Tbsps Butter
2 Tbsps Fromage Blanc
2 Tbsps White Wine Vinegar
1 Shallot
¾ cup All-Purpose Flour
2 Tbsps Hot Chicken Spice Blend (Sweet Paprika, Garlic Powder, Cayenne Pepper, Ground Chipotle Pepper, Onion Powder, Ground Pink Peppercorns, & Ground Cumin)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potato. Cut off and discard the stem ends of the green beans. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with half the vinegar. Season with salt and pepper.

2 Marinate the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper. In a bowl, combine the seasoned chicken, milk, remaining vinegar, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

3 Cook & mash the potato:

While the chicken marinates, add the potato to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook & dress the green beans:

While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add the shallot-vinegar mixture and 2 teaspoons of olive oil; stir to coat. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

5 Coat the chicken:

While the potato continues to cook, on a plate, combine the flour and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Working 1 piece at a time, remove the marinated chicken from the marinade (letting any excess drip off). Thoroughly coat the chicken in the flour-spice blend mixture (tapping off any excess), then again in the marinade (letting any excess drip off), then again in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.

6 Cook the chicken & plate your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the coated chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Divide the cooked chicken, mashed potato, and dressed green beans between 2 dishes. Enjoy!