MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nashville-Style Hot Chicken Sandwich
Categories: Poultry, Chilies, Dairy, Vegetables, Breads
Yield: 4 servings

5 tb Cayenne
2 tb Dark brown sugar
1 ts Chilli spice mix
1 ts Granulated garlic
1 ts Paprika
Salt & fresh ground pepper
4 Boned, skinned chicken
- thighs
12 c Vegetable oil
1 c Buttermilk
1 tb Favorite hot sauce
2 lg Eggs
2 c All-purpose flour
4 Hawaiian rolls
Butter; for spreading
Dill pickles; for topping
Iceberg lettuce; for
- topping
Mayonnaise; for spreading

Recipe courtesy of Jeff Mauro

In a large heat-resistant bowl, whisk
together the cayenne, brown sugar,
chile powder, granulated garlic, paprika, 1
tablespoon salt and 1 teaspoon black
pepper. Sprinkle the spice mixture on all
sides of the chicken. Transfer the chicken
to a container and refrigerate at least 1
hour and up to 3 hours. Leave the
remaining spice mixture in the bowl.

In a large Dutch oven, heat the oil until a deep-fry
thermometer inserted in the oil registers 350ºF/175ºC.
Position a wire rack on a baking sheet.

Whisk together the buttermilk, hot sauce and eggs in a
shallow bowl. Put the flour in a second bowl and season
with salt and pepper. Dunk the chicken first in the
buttermilk mixture, then dredge in the seasoned flour
and coat thoroughly. Gently drop the chicken into the
oil, in batches if necessary, and fry until golden
brown, 10 to 12 minutes. Transfer the cooked chicken to
the wire rack.

Carefully add about 1 large ladleful (6 to 8 ounces) of
the frying oil to the reserved spice mixture to let it
bloom. Be careful, as it will bubble aggressively.

Whisk until smooth. Brush the fried chicken with the
bloomed spiced oil as desired. For the sandwich build:
Meanwhile, halve the Hawaiian rolls, spread with butter
and toast on a griddle. Put the hot chicken on the
griddled buns, top with pickles, lettuce and a schmear
of mayo.

Yield: 4 sandwiches

RECIPE FROM: https://www.foodnetwork.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Chicken Salad
Categories: Poultry, Vegetables, Cheese, Nuts, Potatoes
Yield: 6 servings

2 lb Cooked chicken; in 1"
- pieces
5 lg Celery ribs; into 1/2"
- angled slices
1 c Mayonnaise
3 oz Grated sharp Cheddar (3 oz)
1/2 c Slivered almonds
2 tb Lemon juice
1 ts Onion salt
Salt & black pepper
4 c Potato chips; lightly
- crushed, more as needed

Set oven @ 350-|F/175-|C with a rack in the center.

Place the chicken, celery, mayonnaise, Cheddar, almonds,
lemon juice and onion salt in a large bowl and mix to
combine well. Taste for seasoning, and add salt and
pepper as needed. The amount will depend on how seasoned
your chicken is.

Transfer the chicken mixture to a 3-quart (9-by-13-inch)
shallow baking dish. Spread it out evenly and top with
the crushed potato chips. Add more chips if needed to
cover the top.

Bake uncovered until the chips are golden brown and the
mixture is warmed through and bubbling lightly at the
bottom, 30 to 40 minutes. Remove from the oven and let
sit for 5 to 10 minutes before serving.

By: Naz Deravian

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Hot Chicken
Categories: Poultry, Dairy, Vegetables, Herbs, Chilies
Yield: 8 servings

1 c Sweet pickle juice
2 tb Hot pepper sauce
1 ts Granulated garlic
1/2 ts Pepper
8 Bone-in chicken thighs

MMMMM------------------------PICKLE SAUCE-----------------------------
1/2 c Sour cream
1/2 c Chopped sliced sweet
- pickles
1/4 c Sweet pickle juice
2 ts Dill weed
1/2 ts Salt
1/2 ts Onion powder
1/4 ts Granulated garlic
1/4 ts Pepper

MMMMM-------------------------SPICE RUB------------------------------
1 tb Sweet smoked paprika
1/2 ts Granulated garlic
1/4 ts Salt
1/4 ts Pepper

MMMMM-----------------------HOT SAUCE DIP----------------------------
1 c Hot sauce
1/2 c Unsalted butter
1/2 c Brown sugar substitute blend
- equivalent to 1 cup brown
- sugar

In a bowl or shallow dish, combine the sweet pickle
juice, hot sauce, granulated garlic and pepper. Add
chicken and turn to coat. Refrigerate, covered, 2-3
hours.

Set oven @ 375ºF/190ºC.

In a small bowl, combine pickle sauce ingredients until
well blended. Refrigerate until serving.

In another small bowl, combine the spice rub
ingredients. Remove chicken from marinade, discarding
marinade. Place chicken on a greased, foil-lined baking
sheet. Sprinkle with spice rub. Bake 30 minutes.

Meanwhile, in a small saucepan, heat hot sauce and
butter until butter is melted. Whisk in brown sugar
blend, simmer until sauce thickens slightly, 1-2
minutes. Remove chicken from oven. Using tongs, dunk
cooked pieces into sauce; return to baking sheet.
Increase oven temperature to 400ºF/205ºC; bake until a
thermometer reads 175ºF/79ºC, about 10 minutes. Serve
chicken with dipping sauces and, if desired, additional
pickle slices.

Fay A. Moreland, Wichita Falls, Texas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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