Nashville Hot Chicken Flatbreads is an easy recipe that uses precooked naan flatbreads and air fried popcorn chicken in Nashville hot sauce
- 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
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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.