Ingredients:
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
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.