Too Hungover to Think of a Pun About Chicken

On my last trip to Chinatown, I picked up a bottle of Sriracha, the tasty red garlic-chili sauce with the rooster on the bottle that is often placed on the table in Chinese and Thai restaurants. It is not to be confused with Sirichi, which is also pretty amazing.

I started out simple, adding the Sriracha to a stir-fry and spicing up some spring rolls with it (more on that another day). Of course, I quickly wanted to do something a little crazier, so I came up with the idea to add Sriracha to a basic breaded chicken recipe that I’ve made before. Pretty easy – just dip chicken breast pieces in milk and then breadcrumbs – saute to brown it and then bake.

This time, I dipped them in Sriracha as well to add a little bonus kick. It worked well, giving the breaded chicken a unique, spicy spin.

Recipe and some more glamor shots after the jump.

Sriracha Breaded Chicken

– Slice chicken breast into 1/4-inch thick pieces.

– Fill a bowl with milk, spread a few tablespoons of Sriracha out on a plate, and spread out some breadcrumbs on another plate.

– Dip each piece of chicken into the milk, and then into the Sriracha. The sauce clings fairly easily, but it is pretty potent so you don’t have to worry about getting much to stick to each piece of chicken. Just a little taste will add plenty of spiciness.

– Now dip the chicken in breadcrumbs, coating each side evenly.

– Fry the chicken in vegetable oil on medium heat – just for a minute or two on each side so that they get nice and brown. The coolest part is when they get real hot, individual pieces of the hot pepper start popping up and flying off the chicken. Don’t let any get in your eye!

– Bake for 1/2 hour on 375, turning once.

Picture above, with sauted potatoes and smothered yellow squash, and below, in its natural habitat.

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Leftover suggestions: Slice the chicken up smaller and add to a salad (not pictured), or make a melt on flatbread with mozzarella cheese and sugar plum tomatoes (below).