![]() ![]() Mozzarella is perfect for this recipe because it’s a mild cheese and it doesn’t compete with the other strong flavors. It melts evenly over the pizza providing the perfect cheese pull. Mozzarella cheese – I use shredded part-skim, also called low-moisture mozzarella in this recipe.You want the pickles to still be cold/room temperature to keep their crisp texture so they are added at the end. In this recipe I spread chopped dill pickles over the pizza just before serving. The acid from the pickles helps to break up the heat from the chicken. Pickles – Nashville hot chicken is traditionally served with a side of briny dill pickle slices in addition to slices of white bread.Spices – The heat level comes from the blend of spices including cayenne, brown sugar, chili powder, garlic powder and paprika.While I opt to make my own chicken fingers it’s easy to substitute leftover or frozen chicken tenders cut into bite-sized pieces to use in their place. Fried chicken – I use a simple flour dredge to fry slices of chicken breasts in this recipe.In this recipe it’s drizzled over the pizza to create a creamy contrast to the spices and crispy chicken. It’s a tangy white barbecue sauce made with mayonnaise, apple cider vinegar and horseradish and often paired with chicken. Alabama white sauce – Alabama has its own signature BBQ sauce (much like Memphis and Kansas city).I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local! ![]() ![]() If you want a shortcut, then instead of making homemade dough you can find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. It’s fast and homemade dough is easy to make using my recipe here. Dough – Pizza is the perfect cure for a hectic tornado of a week.It has not been tested for home use.Key Ingredients in Nashville Hot Chicken Pizza This recipe was provided by a chef, restaurant or culinary professional. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Meanwhile, fry up the next batch of chicken. Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.)įry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs. Lightly shake the chicken (just enough to get rid of the really loose bits of flour) and drop into the fry pot using your hands or a pair of tongs. Do the same with each piece until there's no more space in the bowl. When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Mix things around with your hands so everything is distributed evenly. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go. Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep) so that it starts popping, about 350 degrees F. Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes. Cover the bowl with plastic wrap and refrigerate at least 12 hours. Submerge the chicken pieces in the buttermilk. For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl. ![]()
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