Nashville Hot Chicken Meatball Sliders Recipes

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes.
• Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack.
• For the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool.
• For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later.
• For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece.
• Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack.
• Dip the fried chicken in the chile oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides.
• To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two.

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
• Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
• Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
• Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
• For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
• Remove from bowl and enjoy!

CROCK POT NASHVILLE HOT CHICKEN MEATBALLS

Steps:

• Prepare the Nashville Hot Chicken Sauce
• Combine all the sauce ingredients and set aside.
• Add all the meatballs to your crock pot or slow cooker.
• Pour the hot chicken sauce over the meatballs.
• Stir to coat the meatballs.
• Cook on low for 2 hours or on high for 1 hour.
• Serve with pickle slices.
• Enjoy with a cold beverage to temper the heat!

NASHVILLE HOT CHICKEN MEATBALL SLIDERS

Steps:

• For the meatballs: Preheat the oven to 375 degrees F.
• Place the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Gently mix with your hands.
• Divide the meatball mixture into 12 portions, then form into 1 1/2-inch meatballs using wet hands (meat sticks to dry hands).
• Push a piece of cheese into each meatball and pinch to seal.
• Heat the butter and vegetable oil in a large saute pan over medium heat. Add the meatballs and brown on all sides, 5 to 8 minutes.
• Transfer the pan to the oven for 10 minutes to finish cooking.
• For the sauce: While the meatballs are cooking, combine the butter, hot sauce, honey and brown sugar in a small saucepot over high heat. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes.
• Remove from the heat, mix in the garlic powder, salt and pepper, and stir until smooth.
• Pour the sauce over the cooked meatballs and toss to coat. Sprinkle with the chopped parsley.
• For the sliders: Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm.