Firecracker Chicken

Feb 11

Want a fun way to change up chicken night at your house? This one is so great! Make it spicy or tone it down, either way, it’s delicious!

This recipe makes about 4 servings.

Notes for this recipe - Feel free to control the level of spice on this - add more if you prefer!

*If you want to watch the video of this being made, this recipe starts at the 20:42 mark.

Ingredients

3-4 boneless skinless chicken breasts - pounded to ½ inch thickness (or you could use chicken tenders)
½ cups panko breadcrumbs
3 eggs
3 Tbsp water
⅓ cup flour
Sauce
⅓ cup Frank's hot sauce - (this brand really makes the sauce!)
⅔ cup brown sugar
½ cup sugar
3 Tbsp ketchup
2 Tbsp apple cider vinegar
2 tsp garlic powder
¼ tsp crushed red pepper flakes (optional)
1 tsp salt
1 Tbsp water

Here’s how to make it

Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken.
Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken.
Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium saucepan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use.
When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.
Kim’s Notes:
I ALWAYS use more crushed red pepper than it calls for…we like it hot! I also double the sauce recipe just to make sure every piece of chicken is coated.