Texan Hot Chicks

Active Prep Time: 15 Minutes

Brine Time: 4 Hours

Cooking Time:  15 Minutes

Total Time:  30 Minutes 

Servings: 3-4

Ingredients: 

•  1 ¼  pounds chicken tenders or boneless skinless chicken breasts cut into strips

• ½ cup half and half

• ½ cup chicken stock

• ½ cup pickle juice 

• ½ cup pickled or candied jalapeno juice

• 4 eggs

• 4 cups cornflakes

• 1 cup flour

• 1/4 teaspoon onion powder

• 3 tablespoons Willie Pete 

• 2 teaspoons pepper 

• cooking spray

• 2 tablespoons Butter

• ¼ cup wing sauce 

• 1 teaspoon lemon juice

• Bleu cheese crumbles

 

Directions: 

1. Mix Jalapeno juice, pickle juice, and chicken stock- submerge chicken breasts and brine up to 4 hours in the fridge

2. Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.

3. Reserve ¼ cup brining liquid, the milk and eggs in a bowl; whisk to combine.

4. Crush the cornflakes to small bits, mix 2 tablespoons Willie Pete Seasoning, pepper, and flour until coarse crumbs form.

5. Dip each chicken piece into the milk mixture, then roll in the cornflakes mixture until coated.

6. Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.

7. Bake for 15 minutes, until crispy- sprinkle last tablespoon of Willie Peter over the hot chicken

8. Melt butter into the lemon juice and wing sauce, then drizzle over the chicken and top with crumbled bleu cheese 

Serve and enjoy!

Recipe provided by Amber Rebold @ambermadewhat

Prep Time: 25 minutes 

Cooking Time: 60 minutes 

Total Time: 1 hr 25 minutes 

Servings: (4 adults)

Ingredients:  (Willie Pete, Cannibal, Claymore, Pop Smoke, 1 whole young chicken, 1 package of regular cut bacon, 4 ears of corn, duck fat or evo, 2 bags of cauliflower florets, cilantro, 2 limes, mayo, sour cream minced garlic and crumbled cotija cheese) 

Directions:

Preheat smoker, grill or oven to 275°.  On a cutting board, spatchcock and then half your chicken and season an even coat of Willie Pete on both sides of the chicken. In a large bowl, pour in both bags of your cauliflower florets and spray with duck fat or drizzle evo. Give them a light toss and season them with a medium coat of Cannibal and place them in an aluminum half pan. Now husk your corn and slice in half, then wrap. 1 slice of bacon around each half of corn and season a light coat of Claymore on the bacon wrapped corn and transfer to a platter. Mix in a bowl, ¼ cup of mayo, ¼ cup of sour cream, 1 tsp Pop Smoke, 2 tsp of lime juice, 2 minced cloves of garlic and ⅓ cup of crumbled cotija cheese and set in the refrigerator.

Place the chicken halves of your smoker, grill or oven in a pan and let them smoke, grill or roast for 30 min. Now place the bacon wrapped corn a cauliflower on your cooking device. At this point your chicken should be at 125. When you reach that 55 mark, check your chicken for that 165 mark and make sure your bacon is the consistency you want. Now take the chicken and bacon wrapped corn off and get your cooking device up to 350 to give the cauliflower a nice crisp to it for 5-10 minutes

Toss your cauliflower in the bowl you set in the refrigerator and top with cilantro and plate, add your bacon wrapped corn and slice your chicken half in half to your plate and enjoy. 

Recipe provided by Steven Rossler @rosslers_blue_cord_bbq

Stuffed Poblano Peppers

Ingredients

• 2 - Boneless shredded chicken breast. (Cooked and seasoned with Willie Pete)
• 1 Cup of cooked white rice
• ½ - ¾ cup of shredded cheddar cheese (You can’t go wrong with to much cheese let’s be real…)
• 5 oz cream of chicken soup
• 2 - 4 Diced Hatch pepper (Can be substituted with jalapenos)
•  2 Large Poblano Peppers 

Instructions 

1. Preheat oven or smoker to 350 degrees.
2. Add all ingredients except Poblano Peppers in cooking pan with cheese on top.
3. Bake or smoke for 30-45 minutes or until the cheese starts to brown. 
4. Place the Poblano Peppers in the oven or smoker the last 15 minutes or fire roast them. 
5. Remove and mix ingredients in pan.
6. Cut the top of Poblano peppers off and deseed them. 
7. Stuff the peppers with the ingredients from the pan.
8. Serve and ENJOY!

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