The South Carolina Gamecocks take on the Tennessee Volunteers Saturday at Williams-Brice Stadium.
Chef Ramone Dickerson of Columbia’s 2 Fat 2 Fly and Wing City was inspired by Hattie B’s famously hot chicken to create his Hot Chicken Quesadillas. These hot bites are easy to make and take to your tailgate.
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Hot chicken quesadillas
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Serves 4 to 6 people
2 tablespoons brown sugar
5 tablespoons cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons chili powder
2 to 4 tablespoons hot oil (vegetable oil or bacon grease)
1 to 2 ounces Tennessee whiskey (optional)
1 pound fried boneless chicken breasts
8 to 10 round quesadilla/tortilla wraps (8-inch wide)
non-stick kitchen spray
1 1/2 cups shredded cheese (cheddar, monterey jack or queso)
Dill pickle slices
Ranch dressing, for dipping
Preheat oven to 425 degrees.
Make the hot sauce by combining all of the dry ingredients in a large mixing bowl, whisking to combine. Slowly add hot oil (this will begin to melt the sugar) and whisk until you have a sauce-like consistency. Add whiskey (optional).
Dip the fried chicken breasts in the hot sauce and toss to evenly coat. Slice each chicken breast into 6 to 8 pieces.
Lightly spray each side of each wrap with non-stick spray. Lay 4 to 6 slices of chicken along center of each wrap and top with cheese and pickle slices. Roll up wrap, placing end face down on a baking sheet.
Bake quesadillas in oven for 20 minutes, or until lightly browned and firm to the touch.
Remove quesadillas from oven and serve with extra sauce, pickles and ranch dressing.