Best Hot Chicken Pepe Recipes

SIZZLING CHICKEN PEPE

Sizzling Chicken Pepe image

I haven't had a chance to try this recipe yet but it seems like it should be a simple, tasty dinner. Has ingredients that many people will already have on hand. You can never have too many chicken recipes! Prep time includes cooking the chicken first and then putting the casserole together. Recipe comes from the book "365 Easy Chicken Recipes."

Provided by StephanieNS

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 ounce) cans cream of chicken soup
1 cup milk
1 (1 ounce) packet taco seasoning
1 (4 ounce) can chopped green chilies
1 (10 ounce) package corn tortillas or 1 (10 ounce) package tortilla chips
5 -6 cooked boneless skinless chicken breasts
1 (16 ounce) package shredded monterey jack cheese

Steps:

Preheat over to 325 degrees.
Combine soups, milk, taco seasoning and green chilies in bowl.
Make 2 layers of following ingredients in 9x13 inch glass baking dish: chips, cubed chicken, soup mixture and cheese.
Bake for 1 hour.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Chef John's Nashville Hot Chicken image

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

Ingredients

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

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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