Whether you root for Clemson, Carolina or Georgia (or some other team we Southerners haven’t heard of), Game Day is big in the south! We’ve scoured Pinterest and found some great tailgating and football get-together recipes to make Saturdays a touchdown at your house!
Ultimate Hot Wings by Bakers Royale
· 12 wings separated
· 1 bottle of Cattlemen’s Kansas City Classic BBQ Sauce
· ¼ cup bourbon
· 2 tablespoons French’s Dijon Mustard
· ½ teaspoon chili powder
· Salt and pepper to taste
Jalapeno-Apricot Mustard Sauce
· ½ cup French’s Dijon mustard
· 2 tablespoons jalapeno jelly
· 1 tablespoon apricot jelly
To make wings: Heat oven to 375 degrees F. Fry chicken wing pieces until golden brown, about 5-7 minutes. Remove from oil and set over paper towels to drain. Stir and combine remaining ingredients in a bowl. Add fried chicken pieces and toss to coat. Transfer to a baking sheet and bake for about 15 minutes. Serve immediately with sauce.
To make sauce: Place all ingredients in a bowl and stir to combine.
Beer and Bacon Dip by TheBeeroness.com
· 16 oz cream cheese
· 1/2 cup sour cream
· 5 oz shredded mozzarella (about 1 2/3 cups)
· 2 oz shredded cheddar
· ½ tsp smoked paprika
· 1/2 tsp salt
· 1/2 tsp chili powder
· 1 tsp garlic powder
· 2 tbs cornstarch
· ¾ cup IPA or Pale Ale Beer
· 8 slices bacon, cooked and chopped
Preheat oven to 350. Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes. Stir in most of the chopped bacon, reserving about 2 tablespoons. Pour the dip into an oven safe bowl and top with reserved bacon. Bake at 350 until warmed through, about 15-20 minutes.
Crispy Fried Chicken Sliders by Foodness Gracious
· 2 large chicken breasts, or 3 smaller-medium sized
· 1 1/2 cups buttermilk
· 1/4 cup Franks Buffalo Sauce
· 1/2 Tbsp garlic salt
· 1 1/2 cups all purpose flour
· 1/4 tsp salt
· 1/2 tsp onion powder
· Black pepper to taste
· 1 Tbsp herbs de Provence
· 1 tsp smoked paprika
· 12 mini slider buns
· 6 slices pepper jack cheese, halved
· 5 cups canola oil
Thinly slice each chicken breast diagonally into 6 pieces, keeping each piece roughly the same size. Place the chicken pieces into a bowl. Add the buttermilk, Frank’s sauce and garlic salt and mix well, making sure all the chicken has been coated. Let the chicken marinade, covered for at least 4 hours or overnight in the fridge.
In another bowl, combine the flour, salt, onion powder, pepper, herbs de Provence and paprika. Heat the canola oil in a pan deep enough to hold about 4-5 pieces of chicken at a time, until it reaches 375 degrees F. Take a piece of chicken from the marinade and carefully shake off any excess buttermilk. Drop it into the flour mixture and shake it around, coating completely with the flour. Shake off any excess flour and gently drop it into the hot oil. Proceed with another 2-3 pieces. Cook for about 3 minutes each side, maintaining a steady temperature of 375 degrees.
Transfer the cooked chicken to a dish with paper towel to absorb any oil. Season again with sea salt. Place a piece of chicken onto a bun and top with a half slice of cheese and more buffalo sauce if required.
What’s your favorite game day food? Share your recipe with us on Facebook!