Sweet&Spicy Chicken Chunks

8 Mar

I believe the secret to really crispy chicken is to double dredge! These chicken chunks pack a punch of sweet with some heat! (I just made a very small portion of these so feel free to double the recipe for a larger crowd.) Try them for yourself…

1 chicken breast half, rinsed and cut up in bite size pieces
2 eggs
1 cup flour
1/2 milk
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup hot sauce
2 tsp margarine
2 tbsp brown sugar
oil for frying

Combine four and salt in a bowl. Beat eggs in another bowl and pour the milk in a third bowl. Place the chicken chunks in the milk dish, then into the flour, then into the egg, then into the flour. (Repeat this process once more for a double dredge).  Heat oil to 325 to 350 degrees. Once the oil is hot enough place a few of the chunks in. Putting all of the chicken in at one time will lower the temperature of your oil which will result in very greasy breading. Fry the chicken chunks until they are golden brown. I suggest cooking the chicken in at least two batches. Drain the chicken on paper towels

Combine the paprika, garlic powder, cayenne, hot sauce, margarine, and brown sugar. Toss with the chicken chunks. Serve with celery and your favorite dipping sauce.



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