Take a simple breaded chicken recipe to the next level by dipping it in a spicy sriracha sauce and then coating it in crunchy panko for a delicious, modern twist on a retro recipe.
Ingredients
INGREDIENTS
black pepper
chicken breasts
flour
Garlic Powder
olive oil
onion powder
panko Japanese style breadcrumbs
Paprika
Salt
sriracha sauce
Directions
DIRECTIONS
In a medium bowl, mix together the panko, garlic powder, onion powder, black pepper, salt and paprika.
Heat olive oil in a skillet over medium-high heat.
Place the flour in a small bowl.
Place the sriracha sauce in a separate small bowl.
Dredge each chicken breast first through the flour, then through the sriracha, then through the breadcrumb mixture.
Carefully lay the chicken breast in the skillet using a pair of tongs to avoid oil burns (it will sizzle).
Avoid overcrowding the chicken in the pan, so it cooks evenly.
Cook for an additional 7 minutes.
Drain any excess oil by placing chicken breasts on paper towels before serving.
