Hot Chicken Super Bowls Recipes
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
HOT CHICKEN SUPER BOWLS
An honorable mention from the State Fair of Texas Prize Winning Recipes cookbook. Hot chicken salad stuffed in rolls topped with potato chips - almost makes a girl salivate to imagine. The original version contained 15 grams of fat per serving - excluding the potato chips! We loved this dish but not the fat so I tweaked it to make it more heart friendly. Should you not want to go to the trouble of stuffing the rolls, the chicken salad by itself is one of the best I've tasted. I made lettuce wraps with some salad that was leftover and it was scrumptious.
Provided by SusieQusie
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Mix chicken, onion, celery, parsley, almonds, cheese, pepper, and crushed chips.
- Blend mayo, sour cream and lemon juice; pour over chicken mixture and stir until mixed.
- Cut slices out of the center of the rolls and carefully remove some of the inside bread (cook's snack) to make a "boat".
- Stuff rolls with the chicken mixture and place on a baking sheet (suggest lining pan with foil for easier clean-up).
- Drizzle with melted butter and top with more crushed chips if desired. Sprinkle with paprika (you could also sprinkle with more cheese if you want).
- Bake for 10-12 minutes until chicken is hot, cheese is melted and rolls are browned.
- To top off your dining experience, serve atop a bed of Frito-Lay Funyuns.
Nutrition Facts : Calories 264.1, Fat 11.4, SaturatedFat 3.7, Cholesterol 41.6, Sodium 372.9, Carbohydrate 22.5, Fiber 2, Sugar 1.1, Protein 17.5
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