Cooking with Frank’s RedHot Cayenne Pepper Sauce

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Featured in the 2014 Holiday Gift Guide.
Cooking with Frank's RedHot Cayenne Pepper Sauce

It’s football season! Of course, with the season everybody wants to have hot wings! When we want to make our hot wings we always use Frank’s RedHot Cayenne Pepper Sauce. It is actual a staple in my husband’s cooking. That is why I am so super excited that there is a new cookbook out titled Cooking with Frank’s RedHot Cayenne Pepper Sauce! Yes, that’s right Frank’s has a cookbook! It is a full-color, hardcover book that features 65 tasty recipes.

The book has a seven categories including
Breakfast and Brunch
Lunch
Entrees
Appetizers and Snacks
Side Dishes
Dips and Sauces
Hot and Sweet
We have made several recipes in this book and every single one of them has been outstanding. Not only are there recipes that use Frank’s RedHot Cayenne Pepper Sauce but there are also recipes that use Frank’s RedHot Sweet Chili Sauce. If you haven’t tried that you absolutely should it is divine! It is sweet and spicy but is fantastically balanced that enhances the flavor of what you are cooking. The cookbook is awesome because there is such a wide array of recipes, some of which you would not expect such as Cinnamon Cayenne Buns with Frank’s RedHot Original Cayenne Pepper Sauce Cream Cheese Frosting. Additionally, the photography in the book is exceptional every photo is mouth-watering. It is the perfect gift for the foodie or for anyone that likes to entertain especially during football season. The cookbook is also very affordable at $21.95. Be sure and check out a couple of my favorite recipes the Party Mix and the Hot Ranch Fried Chicken below. You can also purchase the book HERE. Recipes and photos courtesy of Ulysses Press/Judi Swinks Photography.

Cooking with Frank's RedHot Cayenne Pepper Sauce
Party Mix
Frank’s® RedHot® Original Cayenne Pepper Sauce brings the classic party mix to a whole new level! Customize it by swapping out the mixed nuts for pumpkin or sunflower seeds.

Makes about 24 servings

1⁄4 cup melted butter
2 teaspoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground paprika
1 teaspoon dried parsley
1 teaspoon dillweed
1⁄2 teaspoon kosher salt
1 teaspoon ground chipotle pepper
2 cups crispy corn cereal squares
2 cups crispy wheat cereal squares
2 cups crispy rice cereal squares
1 cup fish-shaped Cheddar crackers
1 cup mini pretzels
1 cup roasted, unsalted mixed nuts

1. Preheat the oven to 250°F.

2. In a large bowl, whisk together the butter, Frank’s® RedHot® Original Cayenne Pepper Sauce, garlic powder, onion powder, paprika, parsley, dillweed, salt, and ground chipotle. Add the remaining ingredients and gently toss to coat.

3. Pour the mixture onto a large baking sheet in a single layer and bake for 1 hour, stirring every 15 minutes. Spread on paper towel–lined plates in a single layer and allow to cool fully before serving. Store leftovers in an airtight container.

Cooking with Frank's RedHot Cayenne Pepper Sauce
Hot Ranch Fried Chicken
Be prepared to eat the best fried chicken of your life. The chicken is bursting with Frank’s® RedHot® Original Cayenne Pepper Sauce flavor, and the delicate, crisp crust has the wonderful flavor of ranch.

Makes 4 to 6 servings

1 (7-pound) fryer chicken, cut into pieces
1 cup milk
1cup Frank’s® RedHot® Original Cayenne Pepper Sauce
6 tablespoons Ranch Dressing Dry Mix
2 cups flour
salt to taste
freshly ground black pepper to taste
canola oil for frying

1. Place the chicken pieces in a zip-top bag. Add the milk and Frank’s® RedHot® Original Cayenne Pepper Sauce to the bag, seal it, and shake gently to coat the chicken pieces. Refrigerate overnight.

2. In a medium bowl, whisk together the Ranch Dressing Dry Mix, flour, salt, and pepper. Set aside.

3. Drain the chicken in a colander. Discard the marinade. Dredge the chicken pieces in the flour mixture, coating the pieces on all sides, and arrange the coated pieces on a platter.

4. After coating the chicken in the flour mixture, heat 1 inch oil in a 14-inch cast iron skillet to 350°F. Fry the chicken, in batches, until fully cooked and golden brown, about 15 minutes. Turn with tongs occasionally during cooking if the chicken pieces are not fully submerged in oil so that they brown on all sides. Drain the chicken pieces on paper towel–lined plates or on a baking rack placed over a baking sheet to catch drips. Serve immediately.

Ranch Dressing Dry Mix
Ranch dressing is a classic accompaniment to hot wings. Luckily, it is easy to make your own dry mix and keep it on hand for when you need it.

1 cup dry (powdered) buttermilk
2 tablespoons dried parsley
1 tablespoon freeze-dried chives
3 teaspoons dillweed
2 teaspoons dry mustard
1 teaspoon ground paprika
1 teaspoon dehydrated minced onion
1⁄2 teaspoon granulated garlic
1⁄2 teaspoon onion powder
1⁄2 teaspoon fine sea salt
1⁄2 teaspoon freshly ground black pepper

In a medium bowl, stir all the ingredients together. When the ingredients are thoroughly combined, store in an airtight container. Will keep up to 1 year at room temperature.

To make the dip
In a medium bowl, thoroughly blend 3 tablespoons of dry mix with 2 cups of sour cream. Let stand 30 minutes before serving to allow the flavors to blend. Refrigerate any leftover dip in an airtight container. Will keep up to 4 days.

To make the dressing
In a medium bowl, whisk together 11⁄2 tablespoons of the dry mix with 1⁄2 cup milk and 1⁄3 cup mayonnaise. Refrigerate any leftover dressing in an airtight container. Will keep up to 2 days.

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