15 minute hot and sweet chicken

Name: 15 minute hot and sweet chicken
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breast halves, boneless and skinless; 1 1/2 tsp cayenne powder; 1 tsp salt; 1 tsp garlic powder; 1 tsp smoky paprika; 1/2 tsp chipotle powder; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp onion powder; 1/2 tsp freshly ground black pepper; 1/2 cup mayonnaise; 1/2 cup panko bread crumbs; Maple syrup (or honey), for drizzling

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

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Ingredients

15 minutes

4 servings

4chicken breast halves, boneless and skinless
1 1/2 tspcayenne powder
1 tspsalt
1 tspgarlic powder
1 tspsmoky paprika
1/2 tspchipotle powder
1/2 tspdried oregano
1/2 tspdried thyme
1/2 tsponion powder
1/2 tspfreshly ground black pepper
1/2 cupmayonnaise
1/2 cuppanko bread crumbs
Maple syrup (or honey), for drizzling

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Steps

15 minutes

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.