Tag Archives: Frank’s Red Hot

Momma Brown’s Baked Chicken

Just like momma used to make (with a tweak or two).

Our childhood was filled with simple food pleasures and baked chicken was one of the most magical. When we pressed our mom for the original recipe in an attempt to recapture some of that lost wonder she simply stated, “It’s chicken and cornflakes.” Duly noted.  Here’s our take with a couple flavor additions to bring this comfort food standby into the 21st century. Use panko breadcrumbs for extra crunch that provides a fried chicken experience with half the guilt. Grab a spot on the picnic blanket and pass a napkin.

Equipment Needed: 2 Plates or Large Containers (for dredging the chicken), Mixing Bowl, Large Baking Pan, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Pinot Noir, Beaujolais, Bordeaux, Viognier, Chardonnay

Suggested Beer Pairing: Lager, Pilsner, Pale Ale

Ingredients:

  • 1 lb chicken drumsticks ($1.99/lb)
  • 1 lb boneless chicken thighs (you can use either skin-on or skinless, whatever you prefer) ($1.99/lb)
  • 3 C all-purpose flour ($1.89/2 lb)
  • 1 small box of corn flakes ($2.99/7 oz box)
  • 1/2 C panko breadcrumbs (we actually found chipotle seasoned)($2.99/12 oz)
  • 4 eggs ($2.79/dozen)
  • 1/4 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 1/2 C honey ($4.39/12 oz)
  • 1 TBSP ground cinnamon ($3.59/3.5 oz jar)
  • 1 TSP ground cayenne pepper ($3.50/2 oz jar)
  • 1 TBSP ground chipotle powder (about $5/4 oz)
  • Salt
  • Black Pepper

Preparation:

  • Preheat the oven to 350° F.
  • In one of your large mixing bowls pour in the panko breadcrumbs. Remove the cornflakes from the box but keep them in the sealed bag that they came in. Gently crush the cereal into smaller chunks (keeping it in the bag keeps the mess at a minimum) and mix them in with the breadcrumbs.

Crush up the cereal into smaller pieces but don't turn it to complete dust.

  • Add the cinnamon and chipotle powder along with a couple healthy pinches of salt and pepper. Stir it all together and set it aside.
  • In your other large container add the flour, cayenne pepper and another good pinch of salt and pepper. Stir things together with a fork so the seasonings are mixed evenly.
  • Crack the eggs into your small mixing bowl, pour in a splash of water and whisk it up with a fork. Arrange your bowls in this order on your working surface: flour, eggs, cereal mix.
  • Rinse the chicken off and trim any excess fat. Pat the pieces dry with a paper towel and prepare for dredging. Taking each piece individually coat them entirely in flour, dip them in egg, and coat them evenly in the cereal mix. Place each crispy-crusted piece in the baking pan and repeat until you’ve dredged all your chicken.

Coat each piece thoroughly with crunchy goodness.

  • Put the chicken in the oven for about 45 minutes then cut into a thigh to test the done-ness. If the juice runs clear you’re good to go. If it’s still got blood in it, pop it back in for another 10 minutes or so and re-check. Once it’s fully cooked let the chicken rest for at least 5 minutes before serving.

Hot Honey Preparation:

  • In a small bowl or mug pour in the honey and pop it in the microwave for 20 seconds or until it’s extremely runny.
  • Pour in the Frank’s Red Hot and stir until both are thoroughly incorporated. Use as a dip for individual bites of chicken or just douse the whole lot of it.

Buffalo Chicken Meatballs

The Brothers Brown: Bringing you innovative ways to get your buffalo-wing fix since 2009.

Fact: we love buffalo wings. Fact: meatballs are also delicious. Enter the buffalo chicken meatball, a self-contained flavor bomb of Frank’s Red Hot and blue cheese. We threw together a carrot yogurt dipping sauce just to up the interesting quotient but rest assured these are great on their own and take just as long to make as you’d spend waiting for delivery. Get to it.

Equipment Needed: Large Mixing Bowl, Baking Pan, Cheese Grater or Microplane, Chef’s Knife, Cutting Board, Blender

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: This is a tough pairing so you’re better off just drinking whatever you prefer (as if you listen to our pairing advice anyway)

Suggested Beer Pairing: Beer (although we’d avoid sweeter options like dubbels or barleywines)

Ingredients:

  • 2 lbs ground chicken breast ($4.99/lb)
  • 2 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1/3 C grated onion (about 1/2 a small onion) ($0.99/lb)
  • 1/4 lb blue cheese ($7.99/lb)
  • 1/2 C panko breadcrumbs (we actually found a tasty chipotle-seasoned style)($2.99/12 oz)
  • 1 egg ($2.79/dozen)
  • 1/4-1/2 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 1/2 C plain Greek yogurt ($3.59/16 oz)
  • 1 lemon ($0.50/each)
  • 2 TSP honey ($4.39/12 oz)
  • Salt
  • Black Pepper

Meatball Preparation:

  • Preheat the oven to 350° F.
  • In the large mixing bowl add your ground chicken, breadcrumbs, egg and hot sauce. Grate in about half of a small onion then mince your garlic and toss it in the mix.

Add an egg to help bind things together.

Frank's Red Hot. 'Nuff said.

  • Crumble in your blue cheese, roll up your sleeves and get in there with your hands to mix everything together. Chicken is a lot stickier than other ground meats so it’s imperative that you don’t overwork it or you’ll never be able to get it off your fingers.
  • Coat the bottom of your baking pan with extra virgin olive oil. You won’t be able to roll these like turkey or beef meatballs so just grab a glob about the size of a golf ball and form it by cupping your hands together. Place the meatballs in the pan evenly spaced with some room to breathe. Pop them in the oven for 20-25 minutes until the juice from the meatballs runs clear. Let them cool for a couple minutes then go to town.

Carrot Yogurt Dip Preparation:

  • Scoop the yogurt into your blender and squeeze in the juice of half a lemon.
  • Add the honey and a couple solid pinches of salt and pepper. Using the finest setting on your grating implement of choice, shred the carrots into the blender and puree the whole lot until smooth.

Shred the carrots finely for easier blending.