Nashville-Style Hot Chicken

with Maple Kale & Mashed Sweet Potatoes

40 MIN

2 Servings

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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.

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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
1 bunch Kale
1 lb Sweet Potatoes
¼ cup Buttermilk
1 Tbsp Hot Sauce
1 Tbsp Apple Cider Vinegar
2 Tbsps All-Purpose Flour
2 Tbsps Maple Syrup
2 Tbsps Butter
2 oz Pickle Chips
1½ tsps Calabrian Chile Paste
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!