Traeger Nashville Hot Chicken Flatbreads
Traeger Nashville Hot Chicken Flatbreads, a recipe for your pellet grill with spicy fried Nashville hot chicken on a precooked Naan flatbread
Equipment
- Traeger/Pellet Grill
Ingredients
- 2 cups frozen popcorn chicken (I used Tyson)
- 6 tablespoons melted butter
- dry Nashville Hot seasoning blend (spice section of most grocery stores), kosher salt, pepper
- 1 tablespoon honey
- 1 package Stonefire Naan Flatbreads (2 flatbreads come in a package)
- 2 cups shredded mozzarella cheese
- pickle slices
Instructions
- Cook the frozen popcorn chicken according to package directions in either the oven or Air Fryer.
- In a bowl mix together the melted butter, dry Nashville hot seasoning, kosher salt, pepper, and honey. Allow a few minutes for the seasoning to dissolve.Note: Use as little or as much of the Nashville hot seasoning as you like according to your spice preference, I started with a little and tasted, then added more as needed.
- Brush some of the spicy butter over each flatbread and toss the rest of the butter with the cooked popcorn chicken.Note: Cut any larger pieces of popcorn chicken into smaller pieces.
- Top the flatbreads with the coated popcorn chicken, mozzarella cheese, more Nashville hot seasoning, kosher salt, and pepper.
- Set the Traeger pellet grill to 375 degrees. Place the flatbreads on the grill grates for 12 to 15 minutes. Top the flatbreads with pickle chips during the last minute.