HOT NASHVILLE WOMEN RECIPES

Steps:

• For the kale: Heat the oil in large skillet to 350 degrees F. Tear or cut the kale into large pieces and wash and dry thoroughly on paper towels. Drop a few pieces of kale at a time into the hot oil (be careful of oil splatters) and allow to fry 10 to 15 seconds on each side. Gently remove from the oil and let drain on paper towels. Sprinkle with some salt while hot.
• For the hushpuppy waffles: Mix together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Add the buttermilk, butter and 1/4 cup water and mix well. Fold in the bell pepper, Cheddar, onion and jalapeno, adding more water if necessary to thin the batter to the proper consistency; it should be like a chunky muffin batter.
• Spray a waffle iron with nonstick cooking spray and preheat it. Scoop 1/2 to 3/4 cup of the batter into the waffle iron and cook until done, about 4 minutes. Time and batter volume will vary depending on your waffle maker. Repeat with the remaining batter. Cut the waffles into wedges. If you don't have a waffle iron, you can make a hushpuppy pancake on a griddle instead.
• For the hot BBQ chicken: Melt the butter over medium heat in a saucepan. Whisk the flour into the butter, mixing well, and cook, stirring constantly, until a roux is formed. Whisk in the chicken broth and cook, whisking constantly, until all the broth is incorporated and the mixture reaches a creamy (not pasty) consistency. Remove from the heat and add the barbecue sauce and sriracha. Add the chicken and stir to coat. Return to the heat if needed to heat the chicken through.
• For the sandwiches: Place a heaping mound of the hot BBQ chicken on each waffle wedge. Place a few pieces of the fried kale on the chicken, sprinkle with some bacon and a dash of pepper sauce. Serve immediately.

Steps:

• In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight. Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded.  In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.  Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.