A Little Nashville Sizzle

Oh what a beautiful day. Spring is trying to break through. The days are not as chilly, while the nights are still a bit cold. Perfect weather to get a jump on our spring cleaning projects and start thinking about resurrecting our garden.

All of that talk is for another day. Today is all about some fun in the kitchen. As many of you know, Hubby is talking about retiring in another two years or so. Those years will go by quickly. Financially we’ve been working toward his retirement for a while. Now it’s all about location, location, location. We were both leaning toward Texas – anywhere but Austin or the bigger cities. We’re medium to small town folk. But then Hubby got the idea of Tennessee as a possible destination. I liked that maybe even more than Texas. So we’ve begun our homework.

In the meantime, I thought I’d dabble a bit with some southern dishes, beginning with Nashville Chicken. It’s hot, just the way we like our foods. Hubby and Kiddo both let me know I knocked it out of the ball park with this one-skillet supper. I would tend to agree.

The best part about this meal is that it was so simple to make. Sure, there was a bit of prep work, but not too much. And there was some down time, but that’s always welcome. The day I had made this Hubby and I had spent the better part of a late morning in Alameda, just across the bay from San Francisco. Once a month the vacant Naval Air Base hosts a huge flea market. You can find everything from the junkiest of junk to priceless treasures (and by priceless I don’t mean Antique Road Show fortune, just something with meaning to you). There are several reasons why I love the Alameda Flea. From the end of an abandoned runway I can look out at San Francisco. I still love that city, or at least the memory of what it once was. There is the wonderful ocean air to breath in and the fact that, as a WWII buff, I am standing on a piece of history. Some say this Naval Yard was once home to Rosie the Riveter. Even the possibility that Rosie once stood where I am standing is exiting.

And for the record, yes I know Rosie wasn’t an actual person, but rather several women who were real. A photographer used unknown female workers from several ship yards to promote support for the war efforts and to give us the Rosie we’ve come to love.

Anyway, after hours of walking around and the 3-hour car ride round trip, whipping up something wonderful for supper needed to be as effortless as possible. This dish really hit the mark. Enjoy!

Nashville Hot and Spicy One-Pan Supper
1 cup Milk
1 tablespoon White Vinegar
4 tablespoons Hot Sauce
Salt to taste
Black Pepper to taste
1 teaspoon Cayenne Pepper to taste
1 teaspoon Garlic Powder
2 large boneless Chicken Breasts
4 tablespoons Butter
1 cup Panko Breadcrumbs
1-1/2 teaspoons Smoked Paprika
4 ears fresh Corn
4 frozen Southern Style Biscuits (from a bag)

Pour milk into a glass measuring cup. Add white vinegar, whisk then let sit for 15 minutes to curddle. Use as you would buttermilk.

In a medium bowl mix buttermilk, hot sauce, salt, pepper, 1/2 teaspoon Cayenne and the garlic powder. Whisk to blend well. Place chicken breasts in a non-reactive casserole dish. Pour milk mixture over the chicken. Turn breasts several times to coat well. Cover and refrigerate for at least 1 hour or longer.

While the chicken draws in spicy flavors, melt 2 tablespoons butter in a 10-inch skillet, heat over medium-high heat. Add breadcrumbs, toast in the butter for about 5 minutes, stirring frequently, until golden brown. Transfer breadcrumbs to a shallow bowl or pie tin. Add paprika, season to taste with salt and pepper. Set aside.

Remove hunks from the corn, remove silk and trim ends. Place corn in a pot with enough water to cover the corn. Sprinkle with a little sugar to ensure sweet corn. Let soak for 30 minutes. Bring pot to a boil, let cook for 10 minutes. Remove from heat, let steep until ready to roast in the oven.

Heat oven to 375-degrees. Spray a large rimmed baking sheet with cooking spray, set aside.

Drain chicken, discard marinade. Dredge chicken in the toasted breadcrumb mixture, coating breasts completely. Should any breadcrumbs remain, pat on the top of the breasts to over any visible bare spots. Place chicken in the center of the prepared baking sheet.

Remove corn from the sweetened water, pat dry. Warp ears individually in foil. Place at one end of the baking sheet with the chicken; bake in the heated oven for 12 minutes. Add biscuits to the empty side of baking sheet, continue to bake for 22 minutes or until biscuits are golden, chicken juices are clear and the corn is roasted tender.

While the one-pan supper bakes, microwave remaining 2 tablespoons of butter in a small bowl. Whisk in a little Cayenne Pepper and a splash of hot sauce.

Just before serving supper straight from the baking sheet, drizzle spicy butter over the chicken.

Great with honey butter for the biscuits and sweet tea as a beverage.

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Your word, O Lord, is truth
Consecrate us in the truth