Description
These extra hot and spicy wings are given a fresh zest with lime and cilantro.
Ingredients
- FOR THE CHICKEN:
- 1 cup All-purpose Flour
- 2 teaspoons Salt
- ½ teaspoons Ground Black Pepper
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Garlic Powder
- ½ teaspoons Paprika
- 1 whole Egg
- 1 cup Milk
- 3 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Chunks
- Oil, For Frying
- FOR THE SAUCE:
- 6 Tablespoons Unsalted Butter
- 4 cloves Garlic, Minced
- ½ cups Sriracha Chili Sauce
- 1 Lime Zest, Finely Grated
- ¼ cups Chopped Cilantro
Preparation
In a large bowl, combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.
Heat oil in a large, deep skillet to 375ºF. Fry chicken in hot oil in batches until the outside is nicely browned and fully cooked, 165ºF, about 5 minutes each batch. Drain on paper towels.
While the chicken is frying, prepare the sauce. Melt butter in a medium saucepan over low heat. Add garlic and stir in the Sriracha sauce. Remove from heat. Stir in the lime zest and cilantro.
Toss the chicken pieces with the sauce and serve immediately.
Recipe from Hot Sauce Daily.
