# 4 - Something's Burning Uncut - Wheeler Walker Jr. & LeeAnn Kreischer

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By Bert Kreischer. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Wheeler Walker Jr and my wife, LeeAnn Kreischer learn how to make a Nashville Hot Chicken on this episode of Something's Burning Uncut!

Cooking instructions below!

Recipe: http://bit.ly/SBHotChickenRecipe

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NASHVILLE FRIED CHICKEN and PICKLEBACK COLESLAW

1: MAKE THE DREDGE: IN A BOWL, WHISK TOGETHER 1 CUP MILK, 2 EGGS, AND 1 TABLESPOON LOUISIANA HOT SAUCE.

2: IN A SEPARATE BOWL, WHISK TOGETHER THE 2 CUPS FLOUR AND 2 TEASPOONS SALT

3: DREDGE THE CHICKEN: FLOUR MIXTURE, THEN MILK MIXTURE, THEN FLOUR MIXTURE.

4: HEAT CRISCO IN DEEP FRYER TO 325 DEGREES.

5: FRY CHICKEN IN BATCHES. 15-20 MINUTES EACH BATCH. REMOVE AND LET DRAIN ON THE RACK.

WHILE THE CHICKEN IS FRYING- MAKE COLESLAW

1: CUT THE CABBAGES INTO QUARTERS AND REMOVE THE CORE. SLICE INTO THIN RIBBONS.

2: CUT 2 APPLES INTO MATCHSTICKS

3: MIX CABBAGE AND APPLES WITH SHREDDED CARROTS

4: MAKE THE DRESSING: WHISK TOGETHER: ½ CUP MAYO 3 TABLESPOONS PICKLE JUICE 1 TABLESPOON DIJON 1 TABLESPOON CIDER VINEGAR 2 TEASPOONS LOUISIANA HOT SAUCE SALT AND PEPPER

5: MAKE THE SPICY COATING: TAKE THE HOT OIL FROM THE POT BEHIND YOU AND CAREFULLY LADLE IT INTO A BOWL AND WHISK IN: 3 TABLESPOONS CAYENNE PEPPER 1 TABLESPOON LIGHT BROWN SUGAR 1 TEASPOON BLACK PEPPER ½ TEASPOON PAPRIKA ½ TEASPOON GARLIC POWDER

6: BASTE THE SPICY OIL OVER THE CHICKEN. SERVE WITH BREAD AND PICKLES.

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