“Nashville” Hot Chicken

It’s hot as all hell.

And, apparently, it’s from Nashville.
Nashville Hot Chicken This popular chicken apparently originated with a cheating man. Yes, you read that correctly, a cheating man. Just google it, because you need to read the story to get the full effect.

The original Nashville hot chicken combines two components – lard and cayenne pepper. Most of them are also marinated in buttermilk. It’s a “must try” if you’re a Southerner, or so I’ve heard.

Well, if that’s the case, this Southern girl needs to try it. I mean, damn, I’m 40 years old and just now learning about it??? I just really have no time to waste.

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Typically, a paste is made and applied using gloves. I just literally have no time for that. I may screw myself by not having any shits to give, but nevertheless, I can’t help it. I throw caution to the wind, like I usually do, and ditch the gloves. I happen to go unscathed this time; I mean, I could have scalded the shit out of my eyeballs. Or skin. Or whatever else I touched.

Pure luck, I’m sure.

If you want to decrease the heat in this recipe, take the cayenne down a teaspoon or two. But why would you want to??

Add some fresh white bread and dill pickles to round it all out. The day after I made this, I dunked mine in Ranch dressing because I love dipping my food, and as much as I love all things hot, I wanted a different experience.

Don’t hate.
It’s hot, but so worth it. It’s unlike any fried chicken you’ve ever had.

Check out another fantastic spicy chicken recipe and more right here.

Here’s your printable-

Nashville Hot Chicken

Nashville Hot Chicken

Ingredients

  • 3 lbs. boneless chicken thighs
  • 4 cups buttermilk, divided in half
  • 4 tbsp. cayenne pepper
  • 2 tbsp. hot sauce
  • 3 eggs
  • 4 cups all purpose flour
  • 2 tbsp salt
  • 2 tbsp pepper
  • 1 tbsp paprika
  • 2 tbsp. chili powder
  • 1 tsp garlic powder
  • Sunflower oil (for frying)
  • White bread or biscuits and pickles, (for serving)

Instructions

  • Combine 2 cups buttermilk, cayenne and hot sauce; add chicken and let soak for about 2-3 hours.
  • In a large bowl, whisk together remaining buttermilk and eggs.
  • In another large bowl, combine flour through garlic powder.
  • Remove chicken from marinade and dredge in flour mixture, dip in egg mixture, followed by another dredge in flour mixture.
  • Heat oil to 325.
  • Fry chicken in small batches, flipping occasionally, until golden brown and thermometer reads at least 160 degrees.
  • Serve with bread and pickles.

Notes

This is MY version of Nashville Hot Chicken, not a knock off of the original.

http://www.dixiechikcooks.com/nashville-hot-chicken/

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Muffaletta with Olive Tapenade

Question for you…

How do you spell this ↓
Muffaletta Muffaletta or Muffuletta? I literally didn’t know that there was confusion about this.

I’ve recently discovered that there are different ways to spell it.
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However the hell you spell it, hands down this is the best sandwich I’ve ever had. Ok, well, maybe I’m being a bit dramatic but it is definitely phenomenal and I’m officially a fan.
Muffaletta The bread isn’t what is traditionally used. I made this Ciabatta and it was perfect. I absolutely LOVE Ciabatta; it’s a little crunchy on the outside, but nice and soft on the inside. And it has all those cute little holes that soak up flavor. Muffalettas are usually made with a heavy Italian bread, but hey, I do what I want.

Keeping with tradition, I made an olive tapenade to slather on this beautiful thing. Then, I layered the bread with salami, roast beef, prosciutto, pastrami, fresh Mozzarella, Provolone, stone ground mustard and red onions.

I think one of the keys to making a good Muffaletta is the pressing. I pressed mine for about two hours, but one should work just fine. It “marries” the flavors – you want this. I used a 6 pound can of tomatoes on top of a sheet pan, but that isn’t really necessary – a good sized cast iron skillet would work.

Here’s your printable-

Muffaletta with Olive Tapenade

Muffaletta with Olive Tapenade

Ingredients

  • This Ciabatta Recipe
  • 1/2 lb. mixed olives
  • 2 tbsp. capers
  • 1 tbsp. minced garlic
  • 2 tbsp. olive oil
  • 1 tsp. lemon juice
  • 1 tbsp. fresh parsley
  • 1/2 lb. salami
  • 1/2 lb. roast beef
  • 1/2 lb. prosciutto
  • 1/2 lb. pastrami
  • 1/2 lb. fresh Mozzarella, sliced
  • 1/2 lb. provolone, sliced
  • 1/2 red onion, sliced
  • Stone ground mustard

Instructions

  • Make ciabatta and slice one loaf horizontally.
  • Make olive tapenade by combining olives through parsley in a food processor and pulse a few times until finely chopped.
  • Spread tapenade on both slices of bread.
  • Layer the meats and cheeses, followed by onions, and spread with mustard; top with any remaining tapenade.
  • Top with remaining bread slice and wrap sandwich tightly with plastic wrap.
  • Place something large and heavy (like a cast iron skillet) on the sandwich for an hour to press.
  • Cut into squares or rectangles to serve.
http://www.dixiechikcooks.com/muffaletta/

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16 Easy Recipes For Cinco de Mayo

It’s almost Cinco de Mayo! Do you have plans??

This holiday highlights one of my very favorite cuisines – Mexican Food!!

I’ve made you a handy *clickable* collage of some of my best Mexican recipes to help you get prepared to celebrate. Make some tacos, drink some margaritas and enjoy!

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Loaded Stuffed Crust Pizza

Like cheese?
Stuffed Crust Pizza | Dixie Chik Cooks I love a good stuffed crust pizza.
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I make pizza all the time – deep pan in my cast iron, thin crusts on a cookie sheet, and a nice in between crust on my pizza stone. For some reason, I haven’t thought to make my own stuffed crust; I think maybe I saw it as cumbersome or difficult, but it’s not at all.
It’s basically cutting cold Mozzarella cheese in strips and wrapping the edges of your crust around them. I was concerned about the cheese oozing out during baking, but it was fine.

No cheese was lost in the making of this pizza.
Stuffed Crust Pizza For the toppings, I went with what is more than likely a meat lover’s combination. Pepperoni, salami, ground beef with onions, peppers and olives. It was outstanding.

The cheese is a mix of provolone and muenster (my favorite for pizza) and of course, mozzarella, with most of the cheese intentionally layered on the toppings as opposed to underneath. I don’t know why; I just like it that way.

I honestly don’t know why more people enjoy making their own pizzas at home. I love the ability to control the thickness, toppings, sauce, etc. without being at the mercy of strange people that I don’t know putting their nasty hands all over my food (sorry for that visual).  It’s also fun to do; kinda therapeutic.

Here’s your printable-

Stuffed Crust Pizza

Stuffed Crust Pizza

Ingredients

  • 2 1/2 cups warm water
  • 1 tsp fast acting yeast
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup olive oil, plus more for oiling bowl and pizza stone
  • 16 oz mozzarella cheese sticks, cut into 1" sticks
  • Pizza sauce
  • 16 oz. Mozzarella cheese, shredded
  • 16 oz. Provolone cheese slices
  • 16 oz. Muenster cheese, shredded
  • 6 oz. pepperoni slices
  • 6 oz. salami slices
  • 1/2 lb. ground beef, browned
  • 1 white onion, diced
  • 1 green pepper, diced
  • Green and black olives, chopped
  • 2 tbsp. fennel seeds
  • Italian seasoning

Instructions

  • Sprinkle yeast over water and let activate, about 10 minutes.
  • Combine flour and salt in the bowl of a stand mixer, add olive oil and water/yeast mixture and mix on low until thoroughly combined.
  • Toss with a little more oil and cover with dish towel while you prepare the rest of the ingredients.
  • Preheat oven to 500 degrees.
  • Lightly rub pizza stone with olive oil.
  • Roll half of dough out using a rolling pin or your hands (I just use my hands), and place on pizza stone with the edges stretched out beyond the edges of the stone.
  • Place string cheese pieces on the dough, making a circle along the edges of the pizza stone and wrap the end of dough over the cheese, pressing to seal.
  • Spread pizza sauce over center of dough and add 16 oz. of Muenster cheese, followed by pepperoni, salami, ground beef, onion, pepper, olives and fennel seeds.
  • Top with remaining cheese and sprinkle with Italian seasoning and bake for 10-12 minutes, until cheese is bubbly and edges of crust are slightly brown.
http://www.dixiechikcooks.com/loaded-stuffed-crust-pizza/

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Cooking With Cast Iron: 24 Ways To Use The Best Pan In Your Kitchen

If you don’t know how awesome it is to cook with a cast iron skillet, you’re missing out.

It’s a rock star when it comes to searing, just plain cooking over high heat and charring. The best steaks are made in a cast iron pan, and pizzas are stellar in a cast iron skillet.

Buffalo Chicken Pizza However, they’re more versatile than that. There’s so many things you can do with them such as baking and simmering – you can even put this beauty on the grill. It’s a resilient must-have kitchen piece.
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Because I love cooking with them so much, I’ve put together a list of 21 fantastic cast iron skillet recipes for your repertoire. There’s everything from breakfast through dinner on this list.

Click here to see my 24 Ways To Use The Best Pan In Your Kitchen!

This post was originally published on Parade Community Table Magazine by me.

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