Nashville Hot Chicken
Details
- Servings: 8
- Diet: High-Protein, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 1/2 cup warm water
- 1 teaspoon kosher salt
- 1 teaspoon packed light or dark brown sugar
- 1/4 cup dill pickle chips (about 12)
- 1/4 cup jarred hot peppers
- 1 cup jarred dill pickle brine
- 1/2 cup jarred hot pepper brine
- 4 boneless, skinless chicken breasts (2 1/2 to 3 pounds total)
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