NASHVILLE HOT CHICKEN PIZZA

NASHVILLE HOT CHICKEN PIZZA

YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 10 mins  TOTAL TIME: 20 mins
Nashville Hot Chicken
2 lbs boneless, skinless chicken thighs, cut into bite sized pieces
duck fat spray (or oil of your choice)
2 cups pork panko (ground pork rinds)
¼ cup Nashville Hot Chicken wing dust or rub (we like CosmosQ wing dust or Major Flavor Seasonings rub)
Pizza
4 par-grilled (or baked), 6-8 inch pizza crusts (we used Outdoor Grilling Dough by Urban Slicer or follow this dough recipe for a gluten-free option)
¾ cup whole milk mozzarella
¾ cup crumbled queso fresco
Peppadew peppers, roughly chopped
Sliced pickles, roughly chopped (we used Famous Dave's)
Chopped fresh dill
Lemon-Dill Sauce
½ cup Crema Mexicana (or regular sour cream)
¼ cup mayonnaise
Juice of half a lemon
¼ cup fresh dill, chopped
1 tbsp all purpose seasoning (or salt, pepper, and garlic powder to taste)
Tools 
Cutting board 
Knife
Instant read thermometer
Large bowl 
Smoker 
Baking sheet 
  1. Marinate the chicken thigh pieces in buttermilk overnight. (Not a necessary step, but it makes them extra tender.)
  2. Preheat smoker or grill to 525°F.
  3. Place the chicken pieces in a large bowl and spray generously with duck fat spray.
  4. Add the pork panko and Nashville Hot Chicken seasoning and toss until well coated.
  5. Transfer the chicken pieces to a baking sheet with a rack on top and place the whole thing onto the preheated grill.
  6. Cook for 15-20 minutes, until the chicken reaches an internal temperature of 165°F.
  7. Combine all of the ingredients for the lemon-dill sauce in a small bowl and whisk until well combined.
  8. Spread a little bit of lemon-dill sauce onto each pizza crust.
  9. Tear the chicken bites into smaller pieces and place onto the pizza crusts.
  10. Sprinkle the pizzas with a couple tablespoons each of mozzarella and crumbled queso fresco.
  11. Grill for about 10 minutes, until the cheese is nice and melted.
  12. Slice each pizza into 4 slices then top with some peppadew peppers, pickles, and dill.
  13. Drizzle with a bit more lemon-dill sauce and serve!

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