Nashville Hot Chicken Flatbreads
Nashville hot chicken flatbreads are the perfect mash-up recipe between pizza and the classic fried hot chicken dish served with pickles.
Because I am a home cook, and not a fancy chef, I am making these super simple by using precooked naan bread.
And air frying some frozen popcorn chicken.
However, I am certain that I nailed that “restaurant quality meal at home” vibe that I was going for 🙂
How to make Nashville hot chicken flatbreads
First cook about 2 cups of the frozen popcorn chicken according to the package directions.
I would recommend either the oven or air fryer so they are crispy.
While the chicken is either baking or air frying, let’s make some seasoned hot butter.
Melt 6 tablespoons of butter and stir in some dry Nashville hot seasoning, a tablespoon of honey, kosher salt, and pepper.
You can easily find the Nashville hot seasoning in the spice aisle of most grocery stores or online.
Give the seasoning a few minutes to dissolve in the butter, then taste and add more hot seasoning according to your spice preference.
Once you have the butter perfectly seasoned for your taste, brush some over two pre cooked flatbreads on a baking sheet.
Next, cut any larger pieces of popcorn chicken into smaller pieces.
And toss them with the remaining Nashville hot butter.
Pile some shredded mozzarella cheese and the coated pieces of Nashville hot chicken…
And also more Nashville hot seasoning, kosher salt, and pepper.
Now we are ready for the oven!
Place in a 375 degree oven for 12 to 15 minutes (or on the Traeger pellet grill, same time and temp).
During the last minute pile on some pickle slices over the flatbreads.
Why, you might ask… well because Nashville Hot Chicken is traditionally served with pickle chips.
Nashville hot chicken flatbreads sure are an extraordinary dinner at home!
For those who like things even spicier, feel free to add more of the dry seasoning or your favorite hot sauce.
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If you like Nashville Hot Chicken Flatbreads, you might also like these recipes…
Air Fryer Nashville Hot Chicken Wings
Mexican Street Corn Flatbreads
Nashville Chicken Thighs with Honey Butter
Air Fryer Bacon Wrapped Pickles
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Nashville Hot Chicken Flatbreads
Nashville Hot Chicken Flatbreads is an easy recipe that uses precooked naan flatbreads and air fried popcorn chicken in Nashville hot sauce
Ingredients
- 2 cups frozen popcorn chicken (I used Tyson)
- 6 tablespoons melted butter
- dry Nashville Hot seasoning blend (spice section of most grocery stores), kosher salt, pepper
- 1 tablespoon honey
- 1 package Stonefire Naan Flatbreads (2 flatbreads come in a package)
- 2 cups shredded mozzarella cheese
- pickle slices
Instructions
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Cook the frozen popcorn chicken according to package directions in either the oven or Air Fryer.
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In a bowl mix together the melted butter, dry Nashville hot seasoning, kosher salt, pepper, and honey. Let sit for a few minutes for the seasoning to dissolve.
Note: Use as little or as much of the Nashville hot seasoning as you like according to your spice preference, I started with a little and tasted, then added more as needed.
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Put the flatbreads on a baking sheet and brush some of the Nashville hot butter on each flatbread.
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Cut any larger pieces of cooked popcorn chicken into smaller pieces and toss in the remaining Nashville hot butter to coat them well. Top the flatbreads with the coated popcorn chicken, mozzarella cheese, more Nashville hot seasoning, kosher salt, and pepper.
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Bake in a 375 degree oven for 12 to 15 minutes. Top the flatbreads with pickle chips during the last minute.
Note: These can also be cooked on the Traeger pellet grill at 375 degrees for 12 to 15 minutes right on the grill grate.
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