Firecracker Chicken

Photo by Cristy H.
Adapted from therecipecritic.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from therecipecritic.com

Ingredients

  • 1/4

    cup canola oil

  • 4

    boneless skinless chicken breasts

  • Salt

  • pepper

  • 1

    cup cornstarch

  • 2

    large eggs, beaten

  • Sauce:

  • 1/3

    cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)

  • 1 1/4

    cup packed light brown sugar

  • 1

    tablespoon water

  • 2

    teaspoons apple cider vinegar

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon red pepper flakes

Directions

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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