Beef
Sweet and Hot Chicken with Dill Pickle Sauce
This is my low-carb version of Nashville hot chicken. We try to cut carbs as much as possible, so the fried breaded version and the sandwich version of this dish were out. Instead, I make a baked rendition with the same delicious flavors. This is also amazing made with chicken tenders and served in wraps. —Fay A. Moreland, Wichita Falls, Texas
Ingredients:
- 1 cup sweet pickle juice
- 2 tablespoons hot pepper sauce
- 1 teaspoon granulated garlic
- 1/2 teaspoon pepper
- 8 bone-in chicken thighs (about 3 pounds)
- 1/2 cup sour cream
- 1/2 cup chopped sliced sweet pickles
- 1/4 cup sweet pickle juice
- 2 teaspoons dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon pepper
- 1 tablespoon sweet smoked paprika
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup hot sauce
- 1/2 cup unsalted butter
- 1/2 cup brown sugar substitute blend equivalent to 1 cup brown sugar
Directions:
- In a bowl or shallow dish, combine sweet pickle juice, hot sauce, garlic and pepper. Add chicken and turn to coat. Refrigerate, covered, 2-3 hours.
- Preheat oven to 375°. In a small bowl, combine pickle sauce ingredients until well blended. Refrigerate until serving.
- In another small bowl, combine the spice rub ingredients. Remove chicken from marinade, discarding marinade. Place chicken on a greased, foil-lined baking sheet. Sprinkle with spice rub. Bake 30 minutes.
- Meanwhile, in a small saucepan, heat hot sauce and butter until butter is melted. Whisk in brown sugar blend, simmer until sauce thickens slightly, 1-2 minutes. Remove chicken from oven. Using tongs, dunk cooked pieces into sauce; return to baking sheet. Increase oven temperature to 400°; bake until a thermometer reads 170°-175°, about 10 minutes. Serve chicken with dipping sauces, and additional pickle slices if desired.