Big Daddy’s Kick’n Chicken Salad

I love chicken salad sandwiches. But this, Big Daddy’s Kick’n chicken salad, is different than any I’ve had. It’s outrageously good. Although there’s a lot of ‘normal’ chicken salad ingredients in it, there are some really unique flavors too. Like jalapeno. Chicken salad needed a bit of heat (not too much, mind you), and the jalapeno adds just the right amount. You’ll find nuts in a lot of recipes, but roasted pistachios really add a different flavor. In fact, I actually ended up adding smoked pistachios, which were incredible. And there’s chili sauce too! What??? In chicken salad??? Yes! Oh yes!

Big Daddy's Kick'n Chicken Salad

The recipe for Big Daddy’s Kick’n chicken salad is spot-on great. I wouldn’t change a thing except to triple the amounts because it’ll disappear in no time at all. This will be our go-to chicken salad recipe for now on, that’s for sure!

Also try my spicy chicken salad.

Big Daddy’s Kick’n Chicken Salad

Course Main
Prep Time 15 minutes
Servings 6

Ingredients

For the chicken salad

  • 3 cups cooked chicken chopped or shredded, as desired
  • 4 large jalapenos seeded, diced
  • 1/2 cup red onion diced
  • 1/2 cup roasted pistachios chopped
  • 2 tablespoons roasted garlic minced
  • 1 tablespoon sweet red chili sauce
  • 1 teaspoon brown sugar
  • 1 medium lemon juiced
  • 1 cup mayonnaise
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons green onions green parts only, sliced
  • kosher salt to taste
  • freshly ground black pepper to taste

For the sandwich

  • 12 slices bread or use split large croissants
  • green leaf lettuce
  • tomato sliced

Instructions

For the chicken salad

  • Combine all ingredients, seasoning to taste.

For the sandwich

  • Place lettuce and tomato on half of the bread slices.
  • Divide the chicken salad between the sandwiches and add the top bread slice. Serve.

Buttery Garlic Fried Chicken using the Vortex

If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too. This is some great chicken. Everyone will think you slaved for hours and had to deep-fry the chicken, but nope. No deep fryer here!

Buttery Garlic Fried Chicken using the Vortex

I’ve found that just about any recipe for deep-fried chicken can be adapted for use on the Vortex. This buttery garlic fried chicken recipe is another great example. The key is to not have overly-thick batter. My experience has been that thick, pancake batter-like batter cooks unevenly and doesn’t end up with the crunch you are wanting. You’ll find that this recipe produces fantastic crunch while keeping the chicken moist, tender and super tasty.

Also try my Korean fried chicken made using the Vortex.

Buttery Garlic Fried Chicken using the Vortex

Course Main
Prep Time 1 day 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients

For the chicken

  • 8 pieces chicken
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 5 cloves garlic minced
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper

For the dredge

  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 large large egg whites

For the garlic butter

  • 8 tablespoons unsalted butter divided
  • 3 tablespoons fresh parsley finely chopped
  • 7 cloves garlic minced
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper

Instructions

For the chicken

  • Place the chicken in a large bowl or resealable container.
  • Combine the oil, garlic powder, minced garlic, salt and pepper.
  • Add to the chicken and toss gently to coat.
  • Cover and refrigerate for 1 hour or up to 24 hours (preferred).

For the dredge

  • Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
  • In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
  • In another pie plate or shallow bowl, lightly beat the egg whites.
  • Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
  • Transfer chicken to flour to coat.
  • Return chicken to the egg whites and coat again. Shake off excess.
  • Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
  • Transfer the chicken to the grill around the Vortex.
  • Cook for 45 minutes or until chicken reads at least 165 F.
  • Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
  • Serve plated with remaining garlic butter spooned over top of chicken.

For the garlic butter

  • In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.
  • Melt 1 tablespoon of the butter in a small skillet over medium heat.
  • Add the garlic and saute for 1 minute.
  • Add remaining butter and stir until melted.
  • Add the parsley, salt and pepper. Stir.
  • Reduce heat to low and keep warm until ready to use.

Blackened Chicken Fingers

Come here, my little bites of yumminess! These blackened chicken fingers are scary good. Scary as in there’s no way I was able to control myself around them. Pick up one, dunk it in my favorite dipping sauce, devour. Repeat.

If you’re a fan of the spicy like I am, I highly recommend adding more of the blackened seasoning. And for even more of that great flavor, dust the chicken fingers with a bit more of the seasoning right after they come out of the fryer.

And yes, this recipe also makes great blackened chicken nuggets!

Blackened Chicken Fingers

I’m a big fan of adding seasonings (and not just salt and pepper) to my flour when I am making fried goodies like these blackened chicken fingers. You’ll often find me adding Old Bay (crazy good on fried chicken!), cayenne pepper, or even any ole mix I find in the pantry.

Blackened Chicken Fingers

Course Appetizer or Main
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 12 ounces chicken breast two medium breasts, cut into strips
  • 4 teaspoons blackened seasoning divided (use more if you like it spicier)
  • 1/2 cup self-rising flour
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 teaspoon hot sauce or more, to taste
  • oil for frying

Instructions

  • Heat oil to 350 F.
  • Place the chicken strips in a bowl and sprinkle with two teaspoons of the blackened seasoning. Toss to coat.
  • In a medium bowl or pie plate combine the flour and remaining blackened seasoning.
  • In another medium bowl or pie plate, whisk together the egg, milk, and hot sauce.
  • Working in batches, dip the chicken pieces in the flour mixture and coat well. Transfer to the egg mixture and coat. Transfer back to the flour mixture and coat one last time.
  • Fry 5-6 minutes until golden brown and crunchy. The thicker your fingers are the longer they may take. Bigger pieces may take longer than 6 minutes.
  • Transfer to a wire rack-lined baking sheet to drain and cool slightly before serving.