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There’s one thing that I can count on in Southern California more than it never raining and that is being sunny and relatively warm in November. So what does that mean? Pulling out the grill on game day, and getting some awesome tailgate grub going, and this smothered Smothered Texas Sriracha Chicken Fry-cho’s (Fry Nacho’s.. duh ????) dish is no exception!
Although we still don’t have much of a professional football presence here in SoCal, I have frequented some tailgates to our awesome PAC-12 Teams out here, and even though I’m getting a little older and my body fights me and tells me that I can’t tailgate the way I used to in my early 20’s. I insist on proving my body wrong. I always lose. But with awesome food being grilled and shared around at tailgates its just too hard to resist!
I’ve put together an awesome recipe that will stand out at your next tailgate. Using Foster Farms Fresh & Natural Chicken , I chose to go ahead and pick up some dark meat from Ralph’s using their in store coupon, making them ridiculously cheap. I decided to go with the Picnic pack since it had a nice variety of leg meat, and to give you an idea over how to pull the meat off each type of leg. Yep. Because I love you that much ????????????
Not only was using dark meat cheaper, but for tailgates, they’re incredibly low maintenance. Dark meat is really hard to mess up because of their tendency to keep from getting dried out, you don’t need to worry about overcooking because it doesn’t really happen. Which gives you plenty of time to hang out with the boys during that tailgate.
Paired with Stubb’s Texas Sriracha Anytime Sauce for a marinade, that I picked up at Ralph’s, using another in-store coupon (get that savings!) really makes the chicken stand out in these Fry-cho’s. Sriracha and chicken is an amazing combo and the kick of heat at the end that makes you keep wanting more.
Whether you’re tailgating, or just eating at home enjoying the game with the family, this is a great side or even a meal that really leaves you satisfied. I put together a Sriracha-Lime crema that even ads a little more heat to this already amazing plate. And just to make things more interesting topped it off with some bacon, and fried up the skin in the bacon fat. Because are you really counting calories on game-day? Yeah, I didn’t think so…
Just to make sure everything is good to go, make the crema, a head of time, and marinate your Sriracha chicken overnight. Pop everything in a cooler and you’re good to go. Bring a skillet and a baking pan because everything can be cooked right on the grill!
You’ll also need a cutting board and a good knife to chop everything up. And even keep some extra Foster Farm All Natural thighs and drumsticks on the side, becuase they’re just too good on their own not to eat by themselves!
Bring some forks too. It’s going to get messy!
Smothered Texas Sriracha Chicken Fry-cho's
- 4 lbs Foster Farm's Fresh And Natural Chicken dark meat
- 16 oz Stubb's Texas Sriracha Anytime Sauce
- 8 oz sour cream
- 1 whole lime
- 2 oz sriracha
- 1 lb Frozen French Fries
- 2 cups chederella cheese
- 1/2 lb bacon
- 2 oz chicken skin
- In a 13 x 9 baking dish, Take your bottle of Stubb's Texas Sriracha Anytime Sauce and smother it over those Foster Farms Fresh and Natural Chicken legs. Really work it in there. I flipped mine to makes sure i got an even coating all around.
- Cover the dish (either with foil, or if you have one with a lid, use that.) and let it marinate overnight in the fridge.
- For the Sriracha-Lime Crema, mix the sour cream along with the sriracha sauce and squeeze the lemon juice in a sealable bowl.
- Stir it altogether and close it up and place in the fridge.
Cooking the Chicken
- When you're ready to grill, heat the grill up to about 350-400. Place all your chicken on the grill. Optionally place some applewood smoke chips on the grill too for extra flavor. Grill on each side for about 7-10 minutes
- While the chicken is grilling, place a skillet on the top rack and cool your bacon.
Cutting the Chicken
- Once the chicken is cooked place on a cutting board and get ready to chop.
- For Thighs, cut along the center of the bone to give you 2 meatless pieces. For A drum stick cut along the bone to remove the meat.
- Chop into about 1 inch cubes
- Take the left over skin and cook it in the bacon fat to get super crispy chicken skin. Once everything is cooked, remove from the skillet
- Chop the skin and bacon into small pieces
Cooking the Fry-Cho's
- Place yoru frozen fries on a cookie sheet and place on the grill covered for about 10 minutes
- Remove the fries from the grill and top with that lovely chicken.
- Add the cheese, bacon, crispy skin, and jalapenos, and back on the grill for another 7-10 minutes.
- Pull out that Sriracha sauce, and smother it all over those Fry-Cho's. Enjoy!