Nashville-Style Hot Chicken With Pickled Cucumber
Our Nashville-style hot chicken is a little healthier, and gets a hefty hit of heat from our fiery hot sauce. Serve your crispy, spicy chicken with bread, red cabbage slaw and tangy pickled cucumber. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Milk, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge and open the packet to let it air
Add your ground almonds, half your ground paprika and half your cayenne pepper (can't handle the heat? Go easy!) to a plate with a generous pinch of salt and give everything a good mix up – this is your Nashville-style chicken coating
Add 100ml [150ml] [200ml] milk to a bowl
Add your chicken breast portion[s] to a chopping board
Slice through the thickest part of the chicken breast, being careful not to cut all the way through to the other side and open it out like a book
Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken
Dip the butterflied chicken in the milk, then coat with the Nashville-style chicken coating until both sides are well coated
Add the coated chicken to a baking tray lined with non-stick baking paper with a drizzle of vegetable oil
Put the tray in the oven for 25 min or until the chicken is cooked through (no pink meat!) – this is your Nashville-style hot chicken
While the chicken is in the oven, trim, then slice your spring onion[s] finely
Combine your shredded red cabbage, sliced spring onion (save a little for garnish!), your wholegrain mustard, half your cider vinegar and 2/3 natural yoghurt (you'll use the rest later!) in a bowl and season generously with salt and pepper – this is your slaw
Cut your cucumber into batons
Chop your dill finely, including the stalks
Add the cucumber batons, chopped dill and remaining cider vinegar to a bowl and season with a pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar
Stir everything together and set aside – this is your quick-pickled cucumber
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Slice your ciabatta[s] in half
Once hot, add the sliced ciabatta[s], cut-side down, and cook for 3-4 min or until toasted and charred, then set aside until serving
Combine your sriracha, remaining cayenne pepper (not a fan of spice? Just add a little!) and remaining ground paprika with the remaining natural yoghurt
Pour in half the liquid from the quick-pickled cucumber and give everything a good mix up – this is your hot sauce
Serve the Nashville-style hot chicken over the toasted ciabatta[s] slice with quick-pickled cucumber and slaw to the side
Drizzle the hot sauce over the chicken
Sprinkle over the remaining sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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