Spicy Nashville hot chicken served on a waffle.

Nashville Hot Chicken

Delicious pork chop smothered in a savory gravy.

Smother Pork Chop

Crispy fried pickles served with dipping sauce.

Fried Pickles

Spicy wings served with a sweet sauce on the side.

Extra Hot Wings

Mac N Cheese

In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight.

Marinate the Chicken

In a separate bowl, mix flour, cayenne pepper, paprika, garlic powder, onion powder, black pepper, and salt. This will be your coating.

Prepare the Coating

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove chicken from buttermilk mixture and allow excess to drip off. Dredge each piece in the flour mixture, coating thoroughly.

Dredge the Chicken

Carefully place the coated chicken in the hot oil. Fry for about 7-10 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a small bowl, combine remaining hot sauce with a bit of the frying oil (about 1/4 cup) to create a spicy sauce. Adjust to taste.

Prepare the Hot Sauce Mixture

Place a waffle on a plate, top with fried chicken, drizzle with the hot sauce mixture, and garnish with pickles. Enjoy!

Serve

chicken thighs, boneless and skinless

buttermilk

hot sauce

all-purpose flour

cayenne pepper

paprika

garlic powder

onion powder

black pepper

salt

vegetable oil

waffles, store-bought or homemade

pickles

extra hot sauce (for drizzling)

Season both sides of the pork chops with salt and black pepper.

Prepare the Pork Chops

In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for about 4-5 minutes per side, until they are browned and cooked through. Remove the pork chops from the skillet and set aside.

Sear the Pork Chops

In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.

Make the Gravy

Stir in the beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer.

Add Broth and Sauces

In a small bowl, mix the cornstarch with water until smooth. Pour this mixture into the skillet and stir until the gravy thickens, about 2 minutes.

Thicken the Gravy

Return the pork chops to the skillet, coating them with the gravy. Sprinkle with fresh parsley before serving.

Combine and Serve

Pork chops

Salt

Black pepper

Olive oil

Onion

Garlic

Beef broth

Soy sauce

Worcestershire sauce

Cornstarch

Water

Fresh parsley

Drain the sliced dill pickles and pat them dry with paper towels.

Prepare the Pickles

In a medium bowl, combine the flour, cornmeal, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Make the Breading

In another bowl, pour the buttermilk. Dip each pickle slice into the buttermilk, then dredge it in the breading mixture, ensuring it's well coated.

Dipping Station

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded pickles to the hot oil in batches, frying for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Pickles

Serve the fried pickles hot with your choice of dipping sauce.

sliced dill pickles

cornmeal

Preheat the Oven

In a large bowl, toss the chicken wings with olive oil, salt, black pepper, cayenne pepper, garlic powder, and paprika until well coated.

Prepare the Wings

Arrange the wings in a single layer on a baking sheet and bake for 40-45 minutes, flipping halfway through, until they are crispy and cooked through.

Bake the Wings

While the wings are baking, pour the hot sauce into a small bowl for serving.

Prepare the Sauce

Once the wings are done, remove them from the oven and serve hot with the sweet sauce on the side.

chicken wings

olive oil

hot sauce (e.g., Frank's RedHot)

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens.

Make the Cheese Sauce

Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and paprika to taste.

Combine with Cheese

Add the cooked macaroni to the cheese sauce and stir until well combined. Serve immediately.