Tennessee Hot Chicken Dip Recipes

HOT CHICKEN DIP

Steps:

• In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
• Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
• Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
• Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
• For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
• Remove from bowl and enjoy!

SUNNY'S NASHVILLE HOT CHICKEN DIP

Steps:

• Mix together the cream cheese, sour cream, sugar, chili powder, garlic powder, paprika and scallions in a bowl. Taste, then season with salt and pepper. Serve chilled.

NASHVILLE-STYLE HOT FRIED CHICKEN

Steps:

• Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
• In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
• Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
• Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
• Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

TENNESSEE HOT CHICKEN DIP

Steps:

• Heat cream chees and soup until liquid
• Add remaining ingredients except cheddar cheese
• Mix and pour into casserole dish.
• Bake 350 for 25 minutes
• Top with the cheddar to last 10-15 minutes..My coworker always served with corn chips

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!

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.

NASHVILLE-STYLE HOT CHICKEN SANDWICH

Steps:

• Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Coleslaw will keep in the refrigerator, covered, up to 3 days.
• Hot Chicken Sauce: Stir together Frank's RedHot sauce, melted unsalted butter, hot paprika, and brown sugar.
• Sandwich: Remove oyster from chicken thigh and set aside. Working one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.
• Preheat oven to 400 degrees. Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Old Bay or hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking soda, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.
• Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Brush chicken with hot chicken sauce, then place on white or Texas toast with pickles and coleslaw.

TENNESSEE HOT FRIED CHICKEN TENDERS

Steps:

• Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
• In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
• In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.

NASHVILLE-STYLE HOT CHICKEN

Steps:

• Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
• Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
• Fit a Dutch oven with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
• Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
• Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
• Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.