Nashville Hot Chicken Milanese
★★★☆☆
Ingredients
- 8 (4-ounce) chicken cutlets, pounded to ¼-inch thickness
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 large eggs
- ½ cup all-purpose flour
- 1½ cups plain breadcrumbs
- 2 ounces Parmesan cheese, grated (about ½ cup)
- 1¼ cups canola oil
- Spicy Oil:
- 1 tablespoon light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- 1 to 2 tablespoons cayenne pepper, divided
- Simple green salad for serving (such as Little Gem lettuce with ranch dressing, fresh dill, sliced chives, and black pepper)
Instructions
- 1. Preheat oven to 200°F. Sprinkle chicken with 2 teaspoons salt and ½ teaspoon black pepper. Add eggs to a large shallow bowl; beat well. Place flour in a second large shallow bowl. Place breadcrumbs, cheese, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper in a third large shallow bowl.
- 2. Dredge chicken in flour, then dip in beaten eggs, letting excess drip off; dredge in breadcrumb mixture, patting to ensure an even coating. Transfer chicken to a parchment paper-lined baking sheet.
- 3. Place an oven-safe wire rack inside a rimmed baking sheet; set aside. Heat oil in a 12-inch skillet over medium-high until shimmering. Working in batches, cook chicken until golden brown and a meat thermometer inserted into center of chicken registers 165°F, 2 to 3 minutes per side. Transfer chicken to prepared baking sheet, and keep warm in oven. Carefully pour oil through a fine wire-mesh strainer into a small heatproof bowl; discard solids. Reserve ½ cup oil; discard remaining oil.
- 4. Add brown sugar, salt, crushed red pepper, dill, garlic powder, and 1 tablespoon cayenne pepper to reserved ½ cup oil; stir to combine. Add up to 1 tablespoon additional cayenne pepper to taste. Brush about 1 tablespoon spicy oil over 1 side of each chicken piece. Serve immediately with salad, if desired.
This fusion dish combines the crispy, breaded technique of chicken Milanese with the spicy cayenne oil characteristic of Nashville hot chicken. The recipe mentions air fryer instructions are available in the Test Kitchen notes. Keep finished chicken warm in a low oven while working in batches.
Wine Pairing: Medium White