Spicy Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Pepper or hot sauce

  Ready-to-serve

  8 tbsp or 115g

• Vegetable oil

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

  1 tbsp or 14g

• 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 large or 50g

• Reduced fat milk

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

  ½ cup or 122g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Cut chicken breasts into bite-size pieces. In a bowl, combine buttermilk with half of the hot sauce and add the chicken. Cover and refrigerate at least 1 hour.
2. Heat oven to 425° and set a lightly oiled wire rack over a rimmed baking sheet.
3. In one shallow dish, whisk flour, cayenne, salt, black pepper, garlic powder, and paprika. In a second dish, whisk the egg with the milk.
4. Remove chicken from marinade, letting excess drip off. Dip each piece in the egg mixture, then the flour mixture, pressing to coat. Repeat the dip and coat for a double layer. Arrange on the oiled rack and mist or drizzle lightly with the remaining oil.
5. Bake until crisp and cooked through to 165°F, 12–16 minutes, turning once.
6. Meanwhile, melt butter in a small saucepan over low heat and stir in the remaining hot sauce.
7. Toss the hot chicken pieces with the butter–hot sauce mixture and serve immediately.