Fiery Oven Fried Chicken
Preheat oven to 450° F.
1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets)
3 tablespoons pineapple juice
4 6-ounce boneless, skinless chicken breast halves
3/4 cup bread crumbs or Panko bread crumbs or use could use crackers
Kosher salt
3 tablespoons canola oil
In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.
In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, about 15 minutes.
I have also done this with a firm fresh white fish, like Cod and adjusted the baking time.
I like it as an entrée with a salad but its also great sliced and used to make a sandwich.
Preheat oven to 450° F.
1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets)
3 tablespoons pineapple juice
4 6-ounce boneless, skinless chicken breast halves
3/4 cup bread crumbs or Panko bread crumbs or use could use crackers
Kosher salt
3 tablespoons canola oil
In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.
In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, about 15 minutes.
I have also done this with a firm fresh white fish, like Cod and adjusted the baking time.
I like it as an entrée with a salad but its also great sliced and used to make a sandwich.
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