BOLD Creole Seasoning 
Pepper Sauce 
Grilled Chicken Muffuletta Sliders
Treat yourself to the ultimate comfort food with these grilled chicken muffuletta sliders by @mydiaryofus! Juicy…
Get RecipeTake your fried chicken to an entirely new level! These Nashville Hot Chicken Bites by FlyChefAldenB have a big BOLD taste, making them the perfect bite for your next tailgate party or backyard BBQ.
Ingredients
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4 Boneless Skinless Chicken Breasts, Cut into Bite-Sized Pieces
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2 Cups Pickle Juice
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2 Cups All-Purpose Flour
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1 Cup Corn Starch
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1 Tablespoon Tony’s BOLD Creole Seasoning
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1 Egg
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1/2 Cup Milk
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1 Tablespoon Tony’s Pepper Sauce
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Oil for Frying (Enough to Fill the Frying Pot 3 Inches High)
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1 Cup Cooking Oil From Frying
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2 Teaspoons Tony’s BOLD Creole Seasoning
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2 Tablespoons Dark Brown Sugar
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2 Tablespoon Cayenne Pepper
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1 Teaspoon Smoked Paprika
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1 Tablespoon Tony’s Pepper Sauce
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1 Tablespoon Honey
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Ranch Salad Dressing
- Clear
Directions
- Brine the chicken in pickle juice for 8 hours to overnight. Remove from brine and pat dry.
- Prepare the batter by adding flour, corn starch and Tony’s BOLD Creole Seasoning in a bowl. In a separate bowl, whisk an egg and add milk and Tony’s Pepper Sauce.
- Preheat cooking oil to 325°F in a heavy-bottom pot.
- Place chicken in the dry batter and then into the egg wash and back into the dry batter. Let the chicken rest for 5 minutes before frying.
- Fry the chicken in batches for 5 minutes. Remove and place on a cooling rack.
- Heat the oil up to 375°F and add the chicken back in and cook for an additional 2 minutes. (Make sure the internal temperature of the chicken is 165°F.) Place back on the cooling rack.
- In a bowl, combine dark brown sugar, cayenne pepper and smoked paprika. Mix until well combined. Add hot cooking oil, Tony’s Pepper Sauce and honey and mix until blended.
- Toss or dip the fried chicken into the sauce. Take out and let the excess sauce drip off.
- Pair with Ranch Salad Dressing for dipping and enjoy!
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