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.
AIR-FRYER SOUTHERN-STYLE CHICKEN
I call this America's best-loved air fryer chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. -Elaina Morgan, Rickman, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat air fryer to 375°. In a shallow bowl, mix the first 7 ingredients. Place egg in a separate shallow bowl. Dip chicken in egg, then in cracker mixture, patting to help coating adhere. In batches, place chicken in a single layer on greased tray in air-fryer basket, spritz with cooking spray., Cook 10 minutes. Turn chicken and spritz with cooking spray; cook until chicken is golden brown and juices run clear, 10-20 minutes longer.
Nutrition Facts : Calories 410 calories, Fat 23g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 460mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
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
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
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