Dicey’s Spicy Buttermilk Chicken

Spicey Buttermilk Chicken

Ingredients:

For the marinade:

  • 1 cup buttermilk
  • 1/4 cup Dicey’s Spicy
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 lbs boneless or bone-in chicken thighs

For the coating (if frying or baking crispy):

  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional: a few dashes of Dicey’s Spicy in the flour for extra kick

Instructions:

1. Marinate: In a bowl or zip-top bag, combine buttermilk, Dicey’s Spicy, and seasonings. Add chicken thighs and marinate for at least 4 hours or overnight in the fridge.

2. Coat: Remove chicken from marinade and let excess drip off. Dredge in seasoned flour mixture.

3. Cook Options:

Fry: Heat oil to 350°F and fry chicken 6–8 minutes per side until golden and 165°F inside.
Bake: Preheat oven to 425°F. Place on a wire rack over a baking sheet, lightly sprayed with oil. Bake 25–30 mins, flipping once.
Air Fryer: Spray coated thighs with oil, cook at 390°F for 18–22 minutes, flipping halfway.

4. Let rest a few minutes. Serve hot, drizzled with more Dicey’s Spicy or alongside for dipping.

Dicey’S Spicy Chicken Dip

Spicey Chicken Dip

Ingredients:

  • Dicey’s Spicy: 1 Cups
  • Shredded Chicken: 2 Cups
  • Cream Cheese: 1 block
  • Shredded Mozzarella: 2 Cups

Instructions:

  1. Mix together Dicey’s Spicy, cream cheese and chicken in a bowl until well combined.
  2. Add the mixture to a baking dish and cover the top with the mozzarella.
  3. Bake at 400 for 10 minutes or until bubbly and golden.
  4. Drizzle with additional Dicey’s Spicy and serve with your favorite chip, cracker or vegetable.

    ENJOY

Dicey’s Spicy Slaw

Spicey Coleslaw

Ingredients:

  • 4 cups shredded green cabbage (or a slaw mix)
  • 1 cup shredded carrots
  • 1/2 cup Dicey’s Spicy
  • Salt & pepper to taste

Instructions:

  1. In a large bowl add your cabbage or slaw mix.
  2. Add your Dicey’s Spicy. Toss until fully coated. If you want your slaw extra creamy, add more Dicey’s Spicy
  3. Season with salt and pepper.
  4. Chill for 15–30 minutes to let flavors meld.
  5. Serve it on burgers, tacos, pulled pork or eat it straight with a fork.

Dicey's Spicy Crab Cakes

Spicey Crab Cakes

Ingredients:

  • 4 Oz of lump crab meat
  • Half an egg beaten
  • Diced red bell pepper: 1/3 cup, extra for garnish
  • Green onion: 2 tablespoons, reserve some for garnishing
  • Parsley: 1 tablespoon, extra for garnish
  • Diceys spicy: ¼ cup. More may be needed
  • Lemon juice: 1 tablespoon
  • Crackers: 1/3-1/4 cup

Instructions:

  1. Mix all of the ingredients listed with a spatula until combined
  2. Add more dicey’s spicy if your mixture looks a little dry.
  3. Form two even cakes and let chill in the fridge for 20-30 minutes to set before frying off with sunflower oil or your oil of choice.
  4. Finish your plate with dicey’s spicy as your dipping sauce, and garnish your plate with red bell peppers and green onion.

Crispy Rice for Spicy Tuna

Spicey Crispy Rice

Ingredients:

  • 2 cups cooked sushi rice (short-grain,
  • cooled and slightly sticky)
  • 1 tbsp rice vinegar
  • 1 tsp sugar (optional)
  • Neutral oil (vegetable, avocado, or canola) for frying

Instructions:

  1. Season Rice (Optional): Mix rice vinegar and sugar, then gently fold into the cooled rice for flavor and stickiness.
  2. Shape: Wet your hands and press rice into small rectangles or disks (about 1.5 x 2 inches, ½ inch thick). You can also press into a parchment-lined pan, chill, and cut into shapes.
  3. Chill: Refrigerate shaped rice for at least 30 minutes to firm up.
  4. Fry: Heat 1/4 inch of oil in a pan over medium-high heat. Fry rice pieces until golden brown and crispy, about 2–3 minutes per side. Don’t overcrowd the pan.
  5. Drain: Place on paper towels to remove excess oil.
  6. Serve: Top each crispy rice bite with your Dicey’s Spicy Tuna mixture. Garnish with avocado, scallions, or sesame seeds if you’re feelin’ extra.

Dicey’s Spicy Kani Salad

Spicey Kani Salad

Ingredients:

  • 1 cup shredded imitation crab (kanikama)
  • 1/2 cup julienned cucumber (seeded)
  • 1/4 cup julienned carrots (optional)
  • 2 tbsp Dicey’s Spicy
  • 1 tsp rice vinegar
  • 1/2 tsp sugar (optional for balance)
  • Pinch of salt
  • Garnish: sesame seeds, sliced scallions, tobiko (optional)

Instructions:

  1. In a bowl, mix Dicey’s Spicy, rice vinegar, and sugar until smooth.
  2. Add shredded crab, cucumber, and carrots. Toss gently to coat.
  3. Season lightly with salt.
  4. Garnish with sesame seeds, scallions, or tobiko for a pop.
  5. Serve chilled—great as a side, in a sushi roll, or over greens.

Dicey’S Spicy Tacos

Spicey Tacos

Ingredients:

  • Shredded chicken or any other protein of choice
  • Pico di gallo or salsa
  • Shredded lettuce
  • Flour or corn tortillas
  • Dicey’s spicy

Instructions:

  1. Warm your tortillas on both sides
  2. Drizzle dicey’s spicy on the base of your tortillas
  3. Add shredded lettuce
  4. Add your chicken or proten to your tortillas
  5. Add your pico di gallo or salsa
  6. Drizzle more dicey’s spicy

    Enjoy!!!

Dicey’s Spicy Tuna

Spicey Tuna Tartar

Ingredients:

  • 1/2 lb sushi-grade tuna (finely diced or chopped)
  • 2–3 tbsp Dicey’s Spicy (adjust to heat preference)
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp chopped scallions
  • Optional: a small pinch of sugar for balance or sesame seeds for texture

Instructions:

  1. In a bowl, gently toss diced tuna with Dicey’s Spicy, sesame oil, and soy sauce.
  2. Fold in scallions and any extras.
  3. Serve over rice, in seaweed sheets, on cucumber slices, or in a sushi roll.

Optional upgrades:

  • Top with avocado, crispy onions, or tobiko.
  • Add a few drops more Dicey’s Spicy on top before serving.