As restaurants start to reopen and things are getting back to “normal”, we’re checking in with one of our favorites – Bethany Blues. We find out how what measures the restaurant is taking to protect its’ customers. Also, Chef Andrew Boyle is making Nashville Hot Chicken and a Black-Eyed Pea Salad. Check out the recipe for both dishes below:
BLACK-EYED PEA SALAD
2 cups dried black-eyed peas (about 12 oz.)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 scallions, thinly sliced
1 garlic clove, finely chopped
½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
¼ cup malt or apple cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1½ teaspoon freshly ground black pepper
4 oz. bacon (about 4 slices)
6 cups low-sodium chicken or vegetable broth
RECIPE PREPARATION
Place black-eyed peas in a bowl and add cold water to cover by 4”. Chill 12 hours, then drain.
Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours.
After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add beans, then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.
NASHVILLE HOT CHICKEN
2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 tsp. kosher salt
4 large eggs
½ Cup of pickle juice
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)
RECIPE PREPARATION
Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, pickle juice, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
