Nashville-Style Hot Chicken with Maple Kale & Mashed Sweet Potatoes
Best of the U.S.

Nashville-Style Hot Chicken

with Maple Kale & Mashed Sweet Potatoes

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Third stop: Nashville. Our take on one of the most beloved specialties of the Tennessee city features juicy chicken thighs (first pan-fried under a coating of buttermilk and spiced flour) that are tossed in an irresistibly spicy glaze, then finished with a traditional topping of sliced pickle. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nashville.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Nashville-Style Hot Chicken with Maple Kale & Mashed Sweet Potatoes
Title
time-saving
tips & techniques
Maple Syrup
Kale
Buttermilk
Hot Sauce
How To: Separate Leafy Greens from the Stems
Apple Cider Vinegar
All-Purpose Flour
Sweet Potato
Butter
Pickle Chips
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the hot sauce, chile paste, 3/4 of the spice blend, and 2 tablespoons of olive oil. 

Cook & mash the sweet potatoes:
2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & finish the kale:
3 Cook & finish the kale:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Add the maple syrup and vinegar; stir to coat. Cover with foil to keep warm. Wipe out the pan. 

Coat & cook the chicken:
4 Coat & cook the chicken:

While the sweet potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium bowl, combine the flour and remaining spice blend; season with salt and pepper. Place the buttermilk in a separate medium bowl; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the seasoned buttermilk (letting the excess drip off), then back in the flour (shaking off any excess). Transfer to a plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour sizzles immediately when added, add the coated chicken. Cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Glaze the chicken & serve your dish:
5 Glaze the chicken & serve your dish:

Transfer the cooked chicken to a large bowl; add as much of the glaze as you’d like, depending on how spicy you’d like the chicken to be. Carefully stir to coat. Serve the glazed chicken with the mashed sweet potatoes and finished kale. Top the chicken with the pickles. Enjoy!

Tips from Home Chefs

Get Plans

Nashville-Style Hot Chicken

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the hot sauce, chile paste, 3/4 of the spice blend, and 2 tablespoons of olive oil. 

2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & mash the sweet potatoes:
Cook & finish the kale:
3 Cook & finish the kale:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Add the maple syrup and vinegar; stir to coat. Cover with foil to keep warm. Wipe out the pan. 

4 Coat & cook the chicken:

While the sweet potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium bowl, combine the flour and remaining spice blend; season with salt and pepper. Place the buttermilk in a separate medium bowl; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the seasoned buttermilk (letting the excess drip off), then back in the flour (shaking off any excess). Transfer to a plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour sizzles immediately when added, add the coated chicken. Cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Coat & cook the chicken:
Glaze the chicken & serve your dish:
5 Glaze the chicken & serve your dish:

Transfer the cooked chicken to a large bowl; add as much of the glaze as you’d like, depending on how spicy you’d like the chicken to be. Carefully stir to coat. Serve the glazed chicken with the mashed sweet potatoes and finished kale. Top the chicken with the pickles. Enjoy!

Browse Steps
1 of 5