Stir together the proportions of hot sauce and butter to create the degree of heat in the sauce you prefer. These can be served as is with a variety of dips When you have coated all of the pieces, bake for about 25 minutes or more, depending on the size you've cut the chicken to, or until the coating is golden brown and crunchy and the internal temperature of the thickest piece is 170☏. If you find yourself running out of crumbs, add the remaining panko and spice it up with a little more cumin, garlic and onion powder, and salt. Repeat with the remaining chicken and crumbs, leaving a little space between each piece to allow air to circulate around it as it bakes. Flip them over, pressing crumbs onto all yogurt covered surfaces, then transfer the coated piece of chicken to the lined baking sheet. Using tongs to keep your hands neat, remove one chicken strip at a time and lay them in the dish of bread crumbs. Line a baking sheet with foil and lightly spritz it with cooking oil (either a spray bottle of oil or non-stick cooking spray.)Īdd 4 cups of the the panko bread crumbs and the remaining cumin, cayenne, garlic and onion powders, and salt to a pie plate or other shallow dish and stir them together. Let this rest in the refrigerator for 30 minutes. Transfer all of the chicken pieces into the bag with the yogurt, seal the bag, and squish everything around so the chicken is evenly coated in the spiced yogurt. I usually cut it in half cross-wise, then into pieces that are about 2-inches by 1 1/2-inches by 1/2-inch but you can cut them into any shape you'd like as long as they're mostly equal in size. Trim the chicken breasts of any gristly bits and slice them into even pieces. Close it and use your hand to squish the contents around until it's mostly evenly combined. Combine the yogurt, 1 teaspoon each of the cumin, cayenne pepper, garlic powder, and onion powder, 2 teaspoons of the kosher salt, and the black pepper in a one-gallon resealable plastic bag.
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