Stir together buttermilk, 1/4 cup RedHot sauce, 3 tablespoons seasoning mix and, if desired, cayenne pepper in a medium bowl. Cut chicken strips in half, if desired. Add chicken strips to buttermilk mixture; stir to coat. Cover and marinate in refrigerator for 4 to 8 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Enjoy Nashville hot chicken without the hassle of deep-frying. This version combines buttermilk and Frank’s RedHot sauce into a tasty marinade, then it’s finished on the grill.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. lowfat buttermilk | ||
| ¼ c. plus 3 tbsp. Frank's original RedHot sauce, divided | ||
| 1 (1.6-oz.) pkg. McCormick Buffalo wings original seasoning mix, divided | ||
| ⅛ tsp. Hy-Vee cayenne pepper, optional | ||
| 2 lbs. Hy-Vee True boneless skinless chicken breasts, cut lengthwise into 3/4-inch thick strips | ||
| Hy-Vee Nashville hot mayo dip and sauce, for serving | ||
| Hy-Vee hamburger sliced dill pickles, for serving | ||
| Celery sticks, for serving |
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Meat thermometer
Directions
Preheat a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat (375 degrees).
Remove chicken from buttermilk marinade; discard marinade. Sprinkle chicken evenly with remaining seasoning mix.
Grill chicken for 13 to 16 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer chicken to serving platter; drizzle with remaining 3 tablespoons RedHot sauce. Serve with mayo dip and pickle slices, if desired.
Recipe Source:
Hy-Vee Monthly Ad June 2022