Sunnys Nashville Hot Chicken Dip Recipes

SUNNY'S BBQ CHICKEN AND PEPPERONI DIP

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.

SIMPLE NASHVILLE HOT CHICKEN BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
• Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
• Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
• Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
• Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

HOT CHICKEN DIP RECIPE BY TASTY

Steps:

• Chicken: In a medium bowl, whisk together buttermilk, Frank's Red Hot Original, and 1 tablespoon salt. Add chicken and fold to coat. Let chicken marinate for an hour. Place a strainer over a bowl and pour chicken into the strainer to quickly drain the marinade.
• Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
• Heat 3 inches (7.5cm) of vegetable oil in a medium pot to 350ºF (175°C).Working in batches, fry the chicken until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
• In a small pot over low heat, combine ½ cup (120 ml) vegetable oil, cayenne, brown sugar, garlic powder, and paprika. Heat until lightly bubbling, stirring occasionally, then remove from heat. Toss spice oil with chicken in a bowl. Set aside.
• Preheat oven to 350ºF (175°C).
• Dip: In a medium bowl, fold together cream cheese, 1¾ cups (175 g) shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet. Sprinkle with ¼ cup (25 g) shredded mozzarella. Pile chicken in the center of the skillet, leaving the edges of the dip uncovered. Spoon a little more of the spice oil over the chicken.
• Place skillet in oven and heat for 6-8 minutes, until edges of the dip are bubbling.
• Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
• Enjoy!

NASHVILLE HOT CHICKEN DIP

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.

NASHVILLE HOT CHICKEN AND BISCUITS

Steps:

• Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
• Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
• Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
• Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
• Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

NASHVILLE HOT CHICKEN BY SPIKE MENDELSOHN RECIPE BY TASTY

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!