Too hot to run the oven here in New England this week. I went searching through my "on deck" recipes to find something that I could cook quickly on the stovetop. This recipe from Cooking Light sounded great. I had some fry oil left over from our Cinco De Mayo "Sopapillas", so I decided to deep fry these to make them extra good. I subbed Penzey's Black and Red Spice for the black pepper and red pepper, and held all the salt until the end. I always make the same mistake, I prep all the chicken and stack it on a plate and while the oil gets hot, the chicken becomes a sticky mess. Either lay it out on a cooling rack, or do what I did and give it another quick dredge through the flour before you pop it in the oil. I had mine with a little Sriracha drizzle, but the chicken itself was spicy enough for both of my guys.
I look forward to making these again using the pan-fried method from the original recipe!
* Exported from MasterCook *
Savory Fried Chicken with Hot Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package thinly sliced chicken breasts
1 large egg -- lightly beaten
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2t Penzey's Black and Red
2" vegetable oil
Heat oil to 375. Place beaten egg in one shallow pan (I like to use cake pans). In another, combine flour, garlic powder, onion powder, Black & Red spice. Dip chicken in egg and then dredge in flour mixture. Shake off excess and place on a cooling rack over a half sheet pan.
If chicken gets sticky while it sits, give it another quick dredge
through the flour mixture.
Fry until golden brown on both sides and chicken is cooked through. Lay on a paper towel lined platter, sprinkling both sides with kosher salt. Serve with Sriracha or your favorite hot sauce.
Slightly adapted from
Linked to Weekend Potluck #169