Frank's RedHot® Recipes

Frank’s RedHot® Original Cayenne Pepper Sauce is crafted from 5 simple ingredients starring a premium blend of select aged cayenne peppers that consistently delivers The Perfect Blend of Flavor and Heat®. In 1964, it was the secret ingredient in the first Buffalo wings recipe, making Frank’s RedHot® synonymous with the Buffalo flavor profile. Today, Frank’s RedHot® Original Cayenne Pepper Sauce is the #1 hot sauce brand in America bringing rich, full-flavor and authentic heat in every bottle.

RedHot® Buffalo Chicken Sandwich

A crispy chicken breast coated in a buttery, Frank’s RedHot Sauce to infuse with savory heat and authentic Buffalo wing flavor.

Ingredients

Procedure

Prep

1. In a bowl, mix first amount of Frank’s RedHot Sauce and buttermilk. Whisk well to combine.
2. Add chicken and turn to coat well. Cover and refrigerate for at least 1 or up to 6 hours.
3. In a bowl, combine first amount of flour and Frank’s RedHot Seasoning. Whisk well to combine. Drain 1 breast at a time from buttermilk mixture and cover in Frank’s RedHot-seasoned flour, packing to form a thick coating. Repeat with all the chicken and allow to rest to hydrate until coated chicken is somewhat wet.
4. In a bowl, combine second amount of flour, salt, and pepper. Whisk well to combine. Place damp chicken breasts in salt and pepper-seasoned flour and pack well to form a thick coating.
5. Combine second amount of Frank’s RedHot Sauce with melted butter and warm for service.

Service

1. Set Fryer to 375°F. For each order, fry a breaded chicken breast to internal temperature of 165°F. Drain and brush with 1 1/2 tablespoons buttery Frank’s RedHot mixture.
2. Plate bottom of bun, top with chicken, 3 pickle slices, and cover with top of bun. Serve immediately.

Frank’s RedHot® Original Cheesy Buffalo Tots

Crispy tater tots over creamy Alfredo and drizzled with Frank’s RedHot® Original Cayenne Pepper Sauce.

Ingredients

Procedure

Service

1. Set fryer to 375°F. For each serving, fry 9 tots until golden brown. Remove from fryer and drain.
2. Spread 1/4 cup of hot Alfredo sauce across a small service dish. Top with fried tater tots. Sprinkle 1 tablespoon mozzarella cheese over tots and drizzle with 2 teaspoons Frank’s RedHot® Original Cayenne Pepper Sauce. Serve hot.

Cheese Quesadillas With Crispy Jalapeño

Creamy, cheesy quesadillas made with French’s® Crispy Jalapenos and Frank’s® RedHot Original Cayenne Pepper Sauce.

Ingredients

Procedure

Prep

1. In a food processor combine cream cheese, avocado, and Frank’s® RedHot Original Cayenne Pepper Sauce. Blend until smooth. Fold in cilantro.
2. On each tortilla, spread 1/3 cup of cream cheese mixture on 1 half of tortilla. Top with 1/2 cup of cheddar cheese and 1/4 cup of jalapeños. Fold in half. Hold refrigerated until service.

Service

1. Set griddle to 350°F. For each serving, lightly oil griddle. Once hot, place 1 prepared quesadilla down. Grill until golden and crisp on both sides. Remove from griddle.
2. Cut into wedges and serve warm alongside desired accompaniments.

Frank’s RedHot® Southern Shrimp And Grits

Sautéed shrimp seasoned with Frank’s RedHot® Original Cayenne Pepper Sauce, served on a bed of cheesy scallion grits.

Ingredients

Procedure

Cheesy Scallion Grits

1. Set oven to 300°. In a rondeau over medium heat add milk and water and bring to a boil.
2. Once boiling, slowly whisk in grits. Cook, stirring until mixture begins to thicken. Remove from heat, cover and bake until creamy, roughly 30 minutes.
3. Remove from oven and fold in cheddar cheese, scallions, salt and black pepper. Hold hot for service.

Service

1. For each serving, in saute pan over medium high heat add 1 ounce bacon lardons. Cook until majority of fat has rendered out.
2. Add 4 ounces of shrimp seasoned with 1 teaspoon of Bayou Cajun Seasoning. Sear in bacon fat until cooked through. Remove from pan.
3. Deglaze with 1 tablespoon of Frank’s RedHot® Original Cayenne Pepper Sauce, scraping the pan to release drippings. Add 1 tablespoon cream and simmer until thickened. Remove from heat and finish with 1/2 tablespoon butter.
4. Plate 1 1/2 cups of cheese grits and top with seared shrimp. Drizzle with extra RedHot® sauce and 1 teaspoon scallions. Serve hot.

Frank’s RedHot® Original Buffalo Meatballs

Spicy and craveable classic with a twist, Meatballs tossed with Frank’s RedHot® Original Cayenne Pepper Sauce, and blue cheese.

Ingredients

Procedure

Frank’s Meatballs

1. Set oven to 400°F. In a large bowl place ground beef and veal. Punch a well in the center of the meat. Fill well with eggs, bread crumbs, onions, cheese, parsley, garlic, Frank’s® Seasoning, Italian Seasoning, Worcestershire, salt and pepper. Mix ingredients until evenly distributed.
2. Cook a small amount of meat to check seasoning, adjust as desired. Use a #16 scoop portion and roll meatballs. Place onto a parchment lined sheet tray.
3. Bake meatballs until internal temperature is 155°F. Hold hot or cool completely and reheat for service.

Service

1. For each serving, place 4 hot meatballs, 1 oz Frank’s RedHot®, and 1 tablespoon softened butter in a bowl. Toss until well combine and the meatballs are coated.
2. Transfer to plate. Top with 1 tablespoon cheese and melt under broiler. Sprinkle with 1 teaspoon parsley. Serve hot.

All recipes found at: https://www.mccormickforchefs.com/recipes