Hot Chicken Pepe Recipes

HATTIE B'S HOT CHICKEN

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

RED-HOT CHICKEN AND PEPPERS

Steps:

• Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes.
• Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon.

CHICKEN 'N' PEPPERS

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

CACIO E PEPE-STYLE CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F.
• Pat the chicken dry and sprinkle on both sides with salt and a little pepper. Heat the oil in a large ovenproof skillet high heat until shimmering and almost smoking. Add the chicken skin-side down and cook until lightly browned, 2 to 3 minutes. Reduce the heat to medium-high and cook until the chicken is almost cooked through and deeply browned on both sides, 10 to 13 minutes; move the chicken around every so often to ensure the chicken cooks evenly.
• Remove the chicken from the skillet and set aside on a plate. Reduce the heat to medium and add the corn and radishes to the skillet. Season with salt and pepper. Add the lemon zest and cook, stirring occasionally for 2 to 3 minutes. Nestle the chicken into the corn mixture, skin-side down, and place in the oven for 10 minutes.
• Combine the Parmesan with 3 tablespoons pepper in a small bowl.
• Remove the skillet from the oven and flip the thighs to skin-side up. Squeeze the lemon over the top and sprinkle with the Parmesan and pepper mixture. Return the skillet to the oven until the chicken skin is crisp and the cheese is golden, 5 to 7 minutes longer.
• Top with basil and enjoy!

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

HOT CHICKEN PEPE

Steps:

• Combine soups, milk, taco seasoning, onion, celery salt and green chilies.
• Cut cooked chicken breasts into bite-size pieces.
• Combine grated cheeses.
• In a 9 X 13 casserole dish, layer the following twice: Doritos, chicken, soup mixture and cheese.
• Cheese will be on top.
• Bake at 325 degrees uncovered for 1 hour.