Spicy Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Pepper or hot sauce

  Ready-to-serve

  12 tsp or 56g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Paprika

  Spices

  ½ tbsp or 3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Pepper or hot sauce

  Ready-to-serve

  12 tsp or 56g

• Butter

  Unsalted

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Cut the chicken breasts into bite size pieces. Marinate the chicken in the buttermilk and the first 12 tsp (1/4 cup) of the hot sauce of your choosing for at least an hour.
2. Mix the flour, cayenne pepper, salt, pepper, garlic powder and paprika in one container. Mix the egg and milk in another container.
3. Dip the chicken in the egg/milk then the dry mixture to coat. Repeat one more time for a double coat.
4. Fry or bake until the chicken is cooked thoroughly.
5. Melt the butter and mix with the second 12 tsp (1/4 cup) of hot sauce.
6. Toss chicken bites with sauce and serve w/ ranch or blue cheese dip.