NASHVILLE-STYLE HOT CHICKEN SANDWICH
Crispy Nashville-style hot chicken sandwich with a juicy and tender center. Served with homemade creamy coleslaw, mayo, and bread and butter pickle chips in a brioche bun.
Provided by Diana
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Brine the chicken if time allows it. Slice the chicken into cutlets, and place in a glass bowl with a sprinkle of salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to an hour.
- Remove the chicken from the fridge and bread it. In a shallow bowl, mix the all-purpose flour with salt and pepper. And in a second bowl, whisk the buttermilk with hot sauce.
- Take about a tablespoon of the buttermilk mixture and place it in the flour, then using your hands rub the flour to create little crumbles.
- Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.
- Heat 1-2 inches of oil in a dutch oven to 350˚F (160°C). Add chicken, 2 pieces at a time and fry for 3-4 minutes on one side, then for 3 more minutes on the other side. The chicken is ready when the internal temperature reaches 160°F (74°C). Remove immediately and place on a cooling rack in the oven to keep it warm as you fry the rest.
- To make the Nashville hot sauce, in a small bowl, combine the sauce ingredients, then as you're frying the chicken, take about half a cup of the hot oil and cover the spices with it. Give it a quick mix, and baste the chicken with it. Make sure to do this while the chicken is still hot to avoid greasy chicken.
- Build the crispy chicken sandwich by spreading mayo on your toasted buns, followed by the fried chicken, coleslaw, and pickle chips.
Nutrition Facts : Calories 724 kcal, Carbohydrate 50 g, Protein 33 g, Fat 44 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1457 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SUNNY'S SPICY TOMATO DIP
Provided by Sunny Anderson
Categories appetizer
Time 2h25m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
- Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.
SUNNY'S BBQ CHICKEN AND PEPPERONI DIP
Provided by Sunny Anderson
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Heat the oil in a skillet over medium heat. Add the pepperoni and cook, tossing, until the fat is rendered and the pepperoni are crisp, 5 to 7 minutes. Remove to a paper towel-lined plate to soak up the extra fat.
- In a large bowl, mix together the cream cheese, Italian seasoning and scallions until well blended, then season with salt and pepper. Add Sunny's Cocoa-Cola BBQ Sauce and stir to incorporate. Fold in the chicken, pepperoni and both cheeses. Pour everything into a 7-by-11-inch casserole dish.
- Bake until the cheese is melted and bubbling around the edges, 20 to 25 minutes. Serve warm with the dippers of your choice.
- In a medium saucepot on medium-high heat, add the Coca-Cola, ketchup, onion, Worcestershire, vinegar, red pepper flakes, garlic, a pinch of salt and a few grinds of black pepper. Simmer, stirring occasionally, until reduced and thickened to barbecue sauce consistency, 15 to 20 minutes.
SUNNY'S JALAPEñO POPPER HOT DOGS
Steps:
- For the spread: Put about 2 inches of oil in a small saucepan and line a plate with paper towels.
- Heat the oil over medium-high heat until swirls appear on the surface of the oil, about 5 minutes, then add the jalapeños. Fry until they begin to wrinkle and the thin outer skin begins to separate, about 5 minutes. Remove and drain on the lined plate. Let cool slightly, then chop finely, removing seeds if you'd like less heat. Fold together the jalapeños, cream cheese and salt and pepper to taste in a bowl.
- For the hot dogs: Cook the hot dogs in the same frying oil until they plump and begin to blister, about 5 minutes. Remove and drain on the lined plate. Slather the insides of the warm hot dog buns with the cream cheese mixture, then add a hot dog to each and top with a drizzle of the nacho cheese sauce and a sprinkle of the chopped fried jalapeños.
RESTAURANT VS HOMEMADE NASHVILLE-STYLE HOT CHICKEN RECIPE BY TASTY
Here's what you need: cayenne pepper, paprika, garlic powder, mustard powder, black pepper, onion powder, bone-in, skin-on chicken thighs, chicken drumsticks, salt, light brown sugar, canola oil, buttermilk, louisiana hot sauce, flour, oil, white bread, dill pickles
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
- In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
- In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
- In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
- Heat oil to 325°F (170°C) in a deep pot.
- Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
- Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
- Place on a slice of white bread and top with dill pickle.
- Enjoy!
Nutrition Facts : Calories 1129 calories, Carbohydrate 110 grams, Fat 49 grams, Fiber 6 grams, Protein 58 grams, Sugar 44 grams
NASHVILLE HOT CHICKEN BY SPIKE MENDELSOHN RECIPE BY TASTY
Here's what you need: chicken breast, extra large eggs, whole milk, plain breadcrumbs, brioche buns, bread and butter pickles, canola oil, salt, cayenne pepper, brown sugar, chili powder, garlic powder, spanish paprika, sunflower oil
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
- In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
- In a separate medium-sized mixing bowl, add the bread crumbs.
- Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
- Transfer to a parchment-lined baking sheet.
- Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
- Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
- Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
- Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
- Transfer the fried chicken to the brioche buns.
- Whisk together the spicy oil so none of the seasoning settles to the bottom.
- Drizzle 2 tablespoons over each chicken breast.
- Add 3 bread and butter pickles on top of the chicken and place the top bun.
- Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams
- Enjoy!
NASHVILLE HOT CHICKEN DIP
Get adventurous with our Nashville Hot Chicken Dip. In addition to the savory creaminess of cream cheese, mayo and parmesan, Nashville Hot Chicken Dip gets some kick from red pepper, garlic powder and smoked paprika. Oh, and the brown sugar adds a nice touch of sweetness, too!
Provided by My Food and Family
Categories Home
Time 35m
Yield 32 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix first 7 ingredients in large bowl until blended.
- Add chicken and Parmesan; mix lightly.
- Spoon into shallow baking dish sprayed with cooking spray.
- Bake 25 min. or until heated through; stir.
- Top with pickles and onions.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 0.9174 g, Fiber 0 g, Sugar 0.5683 g, Protein 3 g
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- Make dip: Preheat oven to 375°. In a large bowl, combine cream cheese, 1¾ cup mozzarella, mayo, sour cream, green onions, hot sauce, cayenne, brown sugar, paprika, and garlic powder.
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