Ingredients
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6 -8 pieces boneless chicken breasts or 6 -8 pieces boneless chicken thighs
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1/3 cup of your favorite hot pepper sauce (mine is Chalula.)
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1/4 cup water
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1 tablespoon Dijon mustard
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1/2 teaspoon cayenne
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1 cup breadcrumbs
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1/2 cup flour
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3 tablespoons olive oil
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons poultry seasoning
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1 teaspoon cornstarch
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon paprika
Instructions
- 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.