Award-Winning Pecan-Crusted Nashville Hot Chicken

Ingredients

• 2 cups buttermilk
• 1/2 cup pickle brine dill
• 1/4 cup Shurfine Louisiana Style Hot Sauce like louisiana hot sauce or crystal louisiana’s Pure Hot Sauce
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon ground black pepper coarsely
• 4 boneless skinless chicken breasts ,, about 24 ounces total, pounded to an even thickness
• 1 cup collard greens rinsed, trimmed of center ribs and roughly chopped, and firmly packed
• 1 cup sliced green onions thinly, green parts only, lightly packed
• 1/2 cup dill pickles roughly chopped
• 2/3 cup pecan raw, pieces, toasted
• 1/2 cup water
• 1/4 cup pickle brine dill
• 1/4 cup pecan oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper coarsely
• 2 cups pecan raw, pieces, toasted
• 1 cup all purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper coarsely
• 4 large egg whites lightly beaten
• cooking spray
• 2 batches cornbread prepared and cooled, homemade or from 2 store-bought 8.5-ounce box mixes
• 2 cups reduced fat milk
• 2 cups reduced sodium chicken broth
• 8 ounces cheddar cheese reduced fat sharp, freshly grated and brought to room temperature
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper coarsely
• 1/2 cup pimientos
• 1 cup pecan oil
• 3 tablespoons cayenne pepper or more if desired
• 2 teaspoons sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper coarsely
• 2 tablespoons honey
• dill pickle slices

Nutrition

• Calories : 1480 calories
• Carbohydrate : 68 grams
• Cholesterol : 205 milligrams
• Fat : 101 grams
• Fiber : 15 grams
• Protein : 85 grams
• SaturatedFat : 22 grams
• Sodium : 3820 milligrams
• Sugar : 28 grams