Hot chicken done right

I know everyone's jizzin their jeans over "Nashville Hot Chicken," and there are some good spots, but more often than not, places that advertise it are just giving you chicken with heat and no flavor, and that's sad. Honestly, those places should be ashamed; there are some good chicken places in Nashville. Granted, they're no Gus's Fried Chicken, but hey, they do their thing.

Well, here's a fun way to do it. To get a nice heat kick, I started off by dredging my chicken in flour seasoned with a couple teaspoons of ground smoked ghost pepper. I don't know about you, but I fucking love ghost peppers.

I followed the ghost pepper flour up with some of my balsamic mayo, then some bread crumbs mixed with a little salt and a bit of shredded parmesan.

After that, it was just a matter of frying that shit up in some vegetable oil. Outside of the chicken, I sautéed up some veggies and steamed some couscous. It was a quick and simple meal. I had to cut the grass first. Sue me.

I did a little plating, though. Not quite fancy, but better than just eating it all out of the fucking pan, right? I scooped a bit of veggies into one corner, then drew a line across the middle of the plate with some parsley oil. Quick.

I laid the chicken onto the parsley oil line, then dropped some couscous on the other side. I had my pickled zucchini that I didn't put on my purple hasbrowns in the last post, so I dropped a few chunks onto the couscous, then devoured the shit out of everything.

The veggies were simple, and they were fine. The couscous was okay, but the pickled zucchini definitely kicked it up another notch. And the chicken? Fucking baller. Perfect amount of heat, and a hell of a lot of flavor.

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