Ingredients: Instructions: Enjoy the tangy, zesty flavors of Lickity Lemon Pepper Ranch Chicken Kabobs – simple, flavorful, and perfect for any BBQ gathering!

Ingredients: For the Chicken: For the Mushroom Gravy: Instructions: Enjoy the smoky, seasoned flavors of Chickity Chicken with a creamy mushroom gravy that complements the dish beautifully!

Ingredients: Instructions: Enjoy this flavorful, gluten-free fried chicken with the kick of Smokey Buffalo seasoning! Perfectly crispy on the outside and juicy on the inside.

Ingredients Directions Prepare the Chicken Smoke the Chicken 5. Place the chicken on the smoker, breast side up. Close the lid and let it smoke at 350-375°F. 6. Smoke the chicken for about 1.5-2 hours, or until it reaches an internal temperature of 165°F in the thickest part of the breast and 175°F in the thigh. Rest and Serve 7. Once done, remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This helps the juices redistribute for a moist, flavorful result. Enjoy your smoked whole chicken with crispy, flavorful skin and juicy, tender meat, thanks to Rave BBQ Rubs Chickity Chicken!

Ingredients: Chicken: 4 boneless, skinless chicken thighs 1 cup pickle juice (for up to 2-hour marinade) Breading: 1 cup Robin Hood gluten-free flour 2 tbsp Rave BBQ Rubs Smokey Buffalo blend (for spice) Egg Mixture: 2 large eggs 1 cup buttermilk 1 tbsp Rave BBQ Rubs Smokey Buffalo blend For Frying: Vegetable oil for deep frying Sandwich Assembly: Gluten-free buns Dill pickles, sliced Coleslaw (optional) Mayo or preferred sauce Instructions: Marinate the Chicken (for up to 2 hours): Place the chicken thighs in a shallow dish and pour pickle juice over them. Cover and marinate in the refrigerator for no more than 2 hours to prevent over-marinating. Prepare Breading and Egg Mixture: In one bowl, combine the Robin Hood gluten-free flour with 2 tbsp of Smokey Buffalo blend. Mix well. In a separate bowl, whisk together the eggs, buttermilk, and 1 tbsp of the Smokey Buffalo blend for extra flavor. Bread the Chicken: Remove the chicken thighs from the pickle juice and pat them dry. Dip each piece into the seasoned flour, then into the egg mixture, and back into the flour. Repeat this process to achieve three coats of breading, which will give you a crispy, thick coating. Deep Fry the Chicken: Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place each chicken thigh in the hot oil and fry until golden brown and cooked through, about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Assemble the Sandwich: Toast the gluten-free buns and spread mayo or sauce on each side. Place the fried chicken thigh on the bottom bun, add sliced pickles, and top with coleslaw if desired. Place the top bun on the sandwich, and serve hot! Enjoy this perfectly spiced, gluten-free hot chicken sandwich without an overly lengthy marinade!