• 2 lbs boneless chicken breast tenders
• 2 teaspoon salt
• 2 teaspoon coarsely ground black pepper
• 2 tablespoon hot sauce
• 2 tablespoon pickle juice
• 3 cups all-purpose flour (or gluten free flour)
• 3 large eggs
• 1 1/2 cups milk of choice
• 1 /2 olive oil
• Olive cooking spray
Sauce:
• 6 tablespoon cayenne pepper
• 2 tablespoon dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 cup olive oil
Directions:
Toss together the chicken, salt, black pepper, 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined. Cover with plastic wrap and refrigerate for at least 3 hours. Pour the flour into a bowl.
Whisk the eggs, milk, and a tablespoon of hot sauce in a separate bowl. To dredge the chicken, place it in the flour toss each piece to evenly coat.
Preheat oven at 425 or air fryer at 380. Bake for 20-25 minutes in oven or 15 minutes in air fryer or until brown.
While chicken is baking, mix ingredients together for sauce. Set aside.
Serve with veggies and dip in sauce! Serves 6-8
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