The Charmed Kitchen

Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. Fun for the 4th of July, too.

I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so I used what I had on hand. I had some boneless chicken breasts. I could also have used boneless thighs or even chicken wings. I used what I had.

I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight.  The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.

Firecracker Chicken

2 lbs. boneless chicken, I used breasts, but thighs would be good, or wings

3/4 c. hot sauce, plus extra when serving

2 c. bread crumbs

2 c. oil, for pan frying

Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. Fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil cool down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. Serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.

Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. Fun for the 4th of July, too.

I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so I used what I had on hand. I had some boneless chicken breasts. I could also have used boneless thighs or even chicken wings. I used what I had.

I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight.  The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.

Firecracker Chicken

2 lbs. boneless chicken, I used breasts, but thighs would be good, or wings

3/4 c. hot sauce, plus extra when serving

2 c. bread crumbs

2 c. oil, for pan frying

Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil col down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.