The Nashville Collection
How y’all doin’? I think it’s time to spice things up a bit, and when I think about spicy chicken, I think about the Anchor Bar in Buffalo where the hot chicken wings craze started 50 or so years ago. Today, however, everybody is talking about Nashville Hot chicken—fried, grilled and even, as in this recipe—meatballs.
If you’re looking for big bold flavor to snack on here is the perfect recipe. Nashville Hots Chicken Sliders can be made with all-white ground chicken, all-dark meat ground chicken or a mixture of both. This is a great way to stretch a pound of chicken to feed 6 people. Each bite is bursting with flavor inside and out.
Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 12 sliders
For the meatballs:
1 tablespoon Louisiana hot sauce (or Frank’s Hot Sauce)
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons minced garlic
1 pound ground chicken (white, dark or a mixture of both)
2 ounces blue cheese, cut into twelve 1/4-inch cubes
2 tablespoons unsalted butter
1 tablespoon vegetable oil
For the sauce
8 tablespoons (1 stick) unsalted butter
1/2 cup Louisiana hot sauce (or Frank’s Hot Sauce)
2 tablespoons honey
2 tablespoons brown sugar
1-1/2 teaspoons roasted garlic powder (I prefer Penzeys)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
For the slider buns
12 Kings Hawaiian slider or dinner rolls, split (are perfect for this recipe)
3 tablespoons Ranch Dressing
To make the meatballs
ChefSecret: Sliders can be paired with blue cheese dressing instead of Ranch to further enhance the big bold flavor and served with French fried carrots.
Covid-19 Quip of the Day: “This has been a very rough year. I’ve often thought over the last 12-months maybe this world is another planet's Hell.”
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