Prep 20 mins
Cook 35 mins
The devil must have made me put so much hot sauce in this chicken dish that it leaves your mouth on fire. Please use less if you want the nice flavor but less heat.
- 6 -8 pieces boneless chicken breasts or 6 -8 pieces boneless chicken thighs
- 1⁄3 cup of your favorite hot pepper sauce (mine is Chalula.)
- 1⁄4 cup water
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon cayenne
- 1 cup breadcrumbs
- 1⁄2 cup flour
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons poultry seasoning
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- In a large bowl, make the marinade by mixing
- together hot pepper sauce, water, mustard, and pepper.
- Add chicken; cover and marinate in refrigerator for 1 hour.
- While chicken is marinating make the coating.
- In a bowl, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
- Put the bread crumb mixture in a shallow dish.
- Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
- Place chicken in single layer, in a shallow baking sheet.
- Bake in 400 F oven for 15 minutes.
- Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.
A wonderful spicy breaded chicken recipe - we all loved this! Definately one we'll keep making! Thank you Geema!
dh and the girls liked this alot and gace me the rating. it was easy to throw together- i mixed the dry ingredients in a large bag and just dipped the pieces in, exactly enough for the breasts i made. great easy family dinner, thanks.
Wow! Must give this 5-stars because the seasoning mix is so wonderful and balanced, though I will omit salt next time. I followed directions exactly, except added another 1/4 tsp cayenne pepper to the breading mix - still not killer hot, just right for those who like hot foods! After baking 15 minutes the coating never did get brown and crispy, and tended to fall off the chicken when I cut it. As an experiment, I also cooked one piece of coated chicken in a cast iron skillet sprayed with non-stick cooking oil, on medium-high heat. This crust browned better, but still didn't crisp up, and tended to fall off when cut, too. (I scooped up the crumbs from my plate and ate every delicious morsel). Not sure it will work, but next time I will dip marinated chicken in egg white before coating to help it adhere...then spray top of coated chicken with non-stick cooking spray to see if that will help the coating adhere and crisp-up. This great blend of seasonings would make fantastic fried chicken breading fot "heat-it-up" fans. Thanks, Geema!