Stl Hot Chicken Recipe

Prepare chicken

If breasts are thick, butterfly or pound to about 1/2-inch thickness. Pat dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Breading setup

In one shallow bowl whisk buttermilk with the egg until combined. In a second bowl combine flour, cornstarch, 2 tbs Cajun seasoning, remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper.

Bread the chicken

Dip each chicken piece into the buttermilk-egg mixture, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. For extra crispiness repeat dunk in buttermilk then flour once more (double-dip).

Fry the chicken

Heat vegetable oil in a cast-iron skillet or deep pan to 350°F (175°C) — about 1/2 to 1 cup oil depending on pan depth. Carefully add breaded chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan to rest for 5 minutes.

Combine honey, hot sauce, apple cider vinegar, red pepper flakes and butter in a small saucepan over low heat. Stir until butter melts and mixture is homogenous and slightly thinned, about 2–3 minutes. Remove from heat and keep warm. Taste and adjust heat by adding more hot sauce or red pepper flakes to preference.

When chicken has rested, toss or brush each piece generously with the hot honey so it is well coated but not dripping.

Prepare meats

If you haven’t already cooked the hamburger and Italian sausage, brown them in a skillet over medium-high heat until no pink remains. Drain excess fat. Cook bacon until crisp and chop. Reserve pepperoni and salami slices as-is.

Prepare dough and sauce

Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch circle. Transfer to a parchment-lined peel or inverted baking sheet. Brush dough edge lightly with 1 tsp olive oil and sprinkle 1/4 tsp salt around rim. Spread 3/4 cup red pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Assemble toppings

Sprinkle 1 1/2 cups of the shredded cheese blend evenly over the sauced dough. Distribute the cooked crumbled hamburger and Italian sausage evenly (about 1/4 cup each), scatter chopped bacon, arrange pepperoni and salami slices. Tear or slice the hot honey–coated chicken into strips or bite-sized pieces and arrange over the pizza. Reserve about 1/2 cup cheese for finishing.

Bake

Slide the pizza (on parchment) onto the hot stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating once, until crust is golden and cheese is bubbly and slightly browned.

Finish

Remove pizza from oven and immediately drizzle any remaining hot honey over the top for added shine and heat. Sprinkle the remaining 1/2 cup cheese if you want extra melt and place back in oven for 1 minute, or simply let cheese melt from residual heat. Garnish with fresh basil leaves if using. Let rest 2–3 minutes, slice and serve.