15 minute hot and sweet chicken
It's on my food bucket list to one day try hot chicken at Hattie B's in Nashville. Since that's not going to happen any time soon, I made my own version of spicy chicken. It's not even remotely the same, but it did satisfy the craving. It was spicy, sweet, crispy, and a cinch to prep.
15 minute hot and sweet chicken
It's on my food bucket list to one day try hot chicken at Hattie B's in Nashville. Since that's not going to happen any time soon, I made my own version of spicy chicken. It's not even remotely the same, but it did satisfy the craving. It was spicy, sweet, crispy, and a cinch to prep.
Cooking Instructions
- 1
Place the chicken breasts between two pieces of cling film. Use a heavy pot or rolling pin to pound the breasts until they're about 1 cm thick. Remove the breasts to a plate and season them with salt and pepper.
- 2
Combine all the remaining ingredients except for the bread crumbs and maple syrup. Rub the spicy mayo onto the chicken breasts until they're well coated. Roll the breasts in the panko, seasoned with a bit of salt and pepper.
- 3
Add a good glug of veg oil to a large nonstick pan on medium-high heat. Fry the breasts for 4 to 5 minutes per side until done. Let the chicken rest for a few minutes on a paper-towel lined plate, then serve with a drizzle of maple syrup.
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