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Nashville Hot Chicken Pizza

Nashville Hot Chicken Pizza

Nashville Hot Chicken Pizza | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Take pizza night to the next level with these Nashville Hot Chicken Pizzas! Spicy chicken, melty cheese, and a cooling lemon-dill sauce - you're gonna love this one!

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 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)
 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)

Prepare the Nashville Hot Chicken
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.

Make the Lemon-Dill Sauce
7

Combine all of the ingredients for the lemon-dill sauce in a small bowl and whisk until well combined.

Assemble & Grill the Pizzas
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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Get your Pizza Dough at Urban Slicer Pizza

Ingredients

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)
 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)

Directions

Prepare the Nashville Hot Chicken
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.

Make the Lemon-Dill Sauce
7

Combine all of the ingredients for the lemon-dill sauce in a small bowl and whisk until well combined.

Assemble & Grill the Pizzas
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!

Nashville Hot Chicken Pizza

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