Sheet Pan Nashville Hot Chicken Nachos



Sheet Pan Nashville Hot Chicken Nachos ft. Cajun Red & H-Town AP Rub

Sheet pan Nashville hot chicken nachos are a delicious and easy way to enjoy the flavors of Nashville hot chicken in a fun and shareable way. 

Serve this pan full of goodness at your next game night, birthday bash, game watching party or tailgate!

Try this recipe and let us know if you scored big with your family and friends!

Hook’s Rub flavors used in this recipe:

 


INGREDIENTS

  • 1 lb boneless, skinless chicken thighs
  • Hook’s Cajun Red Rub
  • Hook’s H-Town AP Rub
  • Cilantro Lime Coleslaw Cream Dressing (Here's our recipe!)
  • 2 cups + 3 tablespoons all-purpose flour
  • 3 cups buttermilk 
  • 1 cup peanut oil (if using stove, induction cooktop or grill)
  • 1 cup hot sauce 
  • 3/4 cup unsalted butter
  • 8-12 oz bag of tortilla chips
  • 2 cups shredded cheddar cheese
  • 2 cups pepper jack cheese 
  • 1/4 cup chopped bread and butter pickles (we love the Mt. Olive brand) 
  • 1/4 cup pickle juice 
  • 1/4 cup chopped green onion  

 TOOLS

  • Instant Read Thermometer (Thermoworks is our favorite brand and has many options)
  • Sharp knives 
  • Cutting boards 
  • plastic storage container with lid 
  • 3-4 mixing bowls 
  • Tongs
  • Wire whisks 
  • 2 medium sauce pots
  • Skillet
  • Stove, induction cooktop, charcoal grill or air fryer
  • Smoker or oven set to 400 degrees F
  • Sheet pan
  • Parchment paper, aluminum foil or butcher paper 
  • Plate lined with paper towels 
  • Nitrile gloves 

Instructions:

  1. Put on your gloves. 

  2. Dice chicken on cutting board and place in plastic container. Pour about 1/2 cup of milk and the pickle juice over the chicken and marinate for 8-12 hours. 

  3. Preheat your oven or grill to 400 degrees F. Line a baking sheet with butcher paper, parchment paper or aluminum foil.

  4. In a mixing bowl, mix together 1 cup flour, 1 cup buttermilk and about 3 tablespoons of Cajun Red to taste. Whisk to combine until well incorporated. Add in the marinated chicken and coat with the mixture.

  5. In a separate bowl mix 1 cup flour and 3-4 tablespoons of Cajun Red. 

  6. Heat the vegetable oil in a large skillet over medium-high heat.

  7. Dredge the chicken in the flour mixture, shaking off any excess. Carefully place the chicken thighs in the hot oil and fry for about 4 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and place it on the prepared paper towel lined plate. Continue in batches while simumaking the hot sauce and cheese roux.

    PRO TIP: Fry the chicken in medium batches so as to not overfill the skillet and allow for even cooking of the meat.

  8. The Cheese Sauce Roux: Set a small pot on the oven at medium high heat and melt 1/4 cup of butter. As butter melts, whisk in 3 tablespoons of flour until it forms a straw colored golden paste. Next whisk in 1 cup buttermilk, shredded cheeses and season with H-Town AP Rub to taste (we do about 2-3 tablespoons). Continue to mix until cheese melts and is well incorporated. Taste test to determine if you need to add more seasoning. Set aside.

  9. In a small saucepan, melt the remaining butter over medium heat. Stir in the hot sauce and Cajun Red to taste (1-4 tablespoons). Cook for a few minutes, or until the sauce has thickened slightly.

  10. In a third bowl, toss fried chicken with a portion of the sauce until coated.

  11. Spread the tortilla chips out on the baking sheet, then top with the cooked chicken, drizzle of cheese and drizzle of the remaining hot sauce.

  12. Bake in the preheated oven (or smoker) for about 8-10 minutes, or until the cheese is melted and bubbly.

  13. Serve the nachos hot, and garnish with chopped pickles and onions if desired.

This recipe can be adjusted to your taste by adding your favorite toppings like avocado, sour cream, jalapeño, or even a squeeze of lime. 

It's important to note that the recipe I've provided is a base recipe, and you can adjust the amount of heat to your liking by adjusting the amount of Cajun Red pepper in the recipe. You can also use any type of cheese you like.

The camera we use for a lot of our pics: Sony ZV-1F 

** If you like this recipe & have made it, please leave a review, follow us on Instagram: @HooksRub & TikTok: @HooksRub and share it with your friends! 


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