Pecan Crusted Nashville Hot Chicken

In a medium glass baking dish, wisk together the buttermilk, dill pickle brine, hot sauce, smoked paprika, salt and pepper.

Add chicken and turn to coat.

Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Bring a medium pot of salted water to a boil.

Add collard greens and cook for 8 to 10 minutes, or until tender.

Drain well in a colander and let cool for 10 minutes.

Add collard greens and remaining pesto ingredients to a food processor and pulse until a coarse puree comes together.

Refrigerate until you are ready to bake the chicken.

Preheat your oven to 205° C.

Line a rimmed baking sheet with foil.

In a food processor, pulse pecans until they resemble the texture of panko breadcrumps and pour into a shallow dish.

In another shallow dish, wisk together the flour, salt and pepper.

Place egg whites in a shallow bowl.

Drain and discard chicken marinade.

Pat chicken dry with paper towels. Lightly dredge chicken in the flour, then into egg whites and finally into the pecans, coating thoroughly.

Spray tops lightly with cooking spray.

Bake for 18 to 22 minutes or until chicken is cooked through.

Coarsely crumble the cornbread and add to a blender along with the milk and broth.

Stir gently to moisten then blend until no lumps remain.

Add to a medium saucepan.

Cook over medium heat until thickened like grits, stirring often.

Remove from heat and stir in the cheddar, slat and pepper until smooth.

Fold pimientos or piquillos.

In a small bowl whisk together all ingredients except honey until combined.

Pour 1 tbsp of the oil mixture into a small bowl with the honey and set aside.

Pour remaining oil into a small skillet and heat over medium for 2 to 3 minutes or until heated through, whisking often.

Spread 2 to 3 tbsps pesto around the outer edges of each two serving plates.

Spoon about 257 g of grits in the center of each plate.

Spoon more oil on top.

Place one piece of chicken over each plate of grits.

Drizzle honey mixture over chicken, allowing any excess to drip over the edges.

Garnish chicken with dill pickle slices.

Yield: 2 servings

Pesto can be made up to a week ahead.

To toast pecans, place a single layer in a skillet over medium heat. Cook for 4 to 5 minutes until fragnant. Shake pan often.

Do not be tempted to just mix the honey right into the 118 ml of oil, as it will cause the spices to clump.

If desired, use gluten free flour and gluten free cornbread mix; you may need to adjust the amount of liquid for the grits.