↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
Firecracker Sauce
1/2 cup sliced pickled banana peppers, chopped fine, plus 1/4 cup pickling liquid
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1/4 cup yellow mustard
3 tbsp dry mustard
2 tbsp chili sauce
2 tbsp brown sugar
3 cloves garlic, minced
1 habanero chili, minced
4 scallions, sliced thin
Chicken
6 boneless, skinless chicken breasts (about 2 1/2 lbs), trimmed
2 cups flour
1/2 cup cornstarch
1 tbsp salt
1 tsp baking powder
4 large egg whites
1 cup vegetable oil
For the sauce: Whisk ingredients together in large bowl.
For the chicken: Cover chicken breasts with plastic wrap and pound lightly with meat mallet until about 1/2 inch thick. Slice breasts in half lengthwise and transfer to large zipper-lock storage bag. Add 1/4 cup Firecracker Sauce to bag, seal, and gently squeeze bag to coat chicken with sauce. Refrigerate for 30 minutes (or up to 2 hours).
Meanwhile, in large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 tbsp Firecracker Sauce and, using hands, combine until mixture resembles coarse, wet sand.
In another large bowl, whisk egg whites until foamy. Remove chicken from marinade and pat dry with paper towels. Working with one strip at a time, dip chicken in egg whites and transfer to flour mixture, pressing lightly to adhere. Place chicken pieces on wire rack set on rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours).
Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over medium-high heat until shimmering. Carefully place half of chicken strips in oil and fry until golden brown and cooked through, 2 to 4 minutes per side. Transfer to baking sheet lined with paper towels and place in warm oven. Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve. Serves 4
view more member recipes
CRUNCHY FIRECRACKER CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
Firecracker Sauce
1/2 cup sliced pickled banana peppers, chopped fine, plus 1/4 cup pickling liquid
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1/4 cup yellow mustard
3 tbsp dry mustard
2 tbsp chili sauce
2 tbsp brown sugar
3 cloves garlic, minced
1 habanero chili, minced
4 scallions, sliced thin
Chicken
6 boneless, skinless chicken breasts (about 2 1/2 lbs), trimmed
2 cups flour
1/2 cup cornstarch
1 tbsp salt
1 tsp baking powder
4 large egg whites
1 cup vegetable oil
For the sauce: Whisk ingredients together in large bowl.
For the chicken: Cover chicken breasts with plastic wrap and pound lightly with meat mallet until about 1/2 inch thick. Slice breasts in half lengthwise and transfer to large zipper-lock storage bag. Add 1/4 cup Firecracker Sauce to bag, seal, and gently squeeze bag to coat chicken with sauce. Refrigerate for 30 minutes (or up to 2 hours).
Meanwhile, in large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 tbsp Firecracker Sauce and, using hands, combine until mixture resembles coarse, wet sand.
In another large bowl, whisk egg whites until foamy. Remove chicken from marinade and pat dry with paper towels. Working with one strip at a time, dip chicken in egg whites and transfer to flour mixture, pressing lightly to adhere. Place chicken pieces on wire rack set on rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours).
Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over medium-high heat until shimmering. Carefully place half of chicken strips in oil and fry until golden brown and cooked through, 2 to 4 minutes per side. Transfer to baking sheet lined with paper towels and place in warm oven. Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Firecracker Chicken With Orzo Salad From Seven Sisters And Café West In Children’s Hospital Of Wisconsin
by sgre52160
Ingredients: Firecracker sauce (see recipe) 6 boneless, skinless chicken breasts (about 2 ½ pounds) 2 cups flour ½ cup cornstarch 1 tablespoon kosher salt 1 teaspoon baking powder 4 egg white
by sgre52160
Ingredients: Firecracker sauce (see recipe) 6 boneless, skinless chicken breasts (about 2 ½ pounds) 2 cups flour ½ cup cornstarch 1 tablespoon kosher salt 1 teaspoon baking powder 4 egg white
Crunchy No Fry Chicken
by samiller426
¾ cup finely crushed corn flakes ½ tsp garlic powder 1/8 tsp each black pepper and ground red pepper 4 skinless, boneless chicken breast halves ¼ cup chicken broth 1. Mix corn flakes, garl
by samiller426
¾ cup finely crushed corn flakes ½ tsp garlic powder 1/8 tsp each black pepper and ground red pepper 4 skinless, boneless chicken breast halves ¼ cup chicken broth 1. Mix corn flakes, garl
Crunchy Deviled Chicken
by charlene8819
Serves 4 1 tsp dry mustard 1 Tbsp water 1 egg, beaten 1 1/2 tsp seasoned salt 1 tsp parsley flakes pepper to taste 1 fryer, cut up 1 to 1 1/2 cup potato flakes 3 Tbsp butter, melted Bl
by charlene8819
Serves 4 1 tsp dry mustard 1 Tbsp water 1 egg, beaten 1 1/2 tsp seasoned salt 1 tsp parsley flakes pepper to taste 1 fryer, cut up 1 to 1 1/2 cup potato flakes 3 Tbsp butter, melted Bl
Crunchy Cheddar Chicken
by charlene8819
Serves 4 Ready in 55 minutes 1/4 cup cornflake crumbs 1/4 cup shredded white cheddar cheese 1/2 tsp salt 1/2 tsp cracked black pepper 4 boneless, skinless chicken breasts 1/2 cup Ranch dressi
by charlene8819
Serves 4 Ready in 55 minutes 1/4 cup cornflake crumbs 1/4 cup shredded white cheddar cheese 1/2 tsp salt 1/2 tsp cracked black pepper 4 boneless, skinless chicken breasts 1/2 cup Ranch dressi
*tortilla Crunchy Chicken*
by sgre52160
1 envelope Lipton Fiesta her and red pepper sour mix 1 cup finely crushed tortilla chips 1 egg 1 whole chicken, cut into serving pieces 2 tbsp water 2 tbsp butter, melted Preheat oven to 400.
by sgre52160
1 envelope Lipton Fiesta her and red pepper sour mix 1 cup finely crushed tortilla chips 1 egg 1 whole chicken, cut into serving pieces 2 tbsp water 2 tbsp butter, melted Preheat oven to 400.
view more member recipes