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INGREDIENTS
4 boneless, skinless chicken breasts
1 cup all purpose flour
1 tablespoon paprika
½ tablespoon salt
½ tablespoon black pepper
½ tablespoon dried oregano
½ teaspoon cayenne pepper 4 eggs
½ cup milk
Oil, to fry For the sauce:
8 cloves garlic, chopped
1 cup hot sauce
1 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
5 tablespoons butter Chives, chopped, to garnish
DIRECTIONS
- Place the chicken breasts between pieces of plastic wrap and pound out to an even thickness.
- In a wide, shallow bowl, mix together the flour, paprika, salt, oregano, and peppers.
- In a separate shallow bowl, beat the eggs with ½ cup milk.
- Line a baking sheet with foil and place a rack on top.
- Heat ½ inch of oil in a heavy-bottomed, high-walled pan over medium-high heat.
- Dip the chicken breasts into the flour mixture, turning and patting to coat well, then transfer to the egg wash.
- Then, dip the chicken once more in the flour mixture, Set aside, and continue until all of the chicken breasts have been coated.
- Once the oil is hot, reduce the heat to medium and add in 2 of the chicken breasts.
- Fry for 5 minutes per side, or until the coating is brown and crunchy and the chicken is cooked through.
- Carefully transfer the cooked chicken to the rack to cool and dab off excess oil from the top with a paper towel.
- In a separate small pot, combine the first 5 sauce ingredients over medium heat.
- Bring to a boil, then reduce to a simmer and mix in the butter.
- Let simmer for 3 minutes, and then let it cool.
- Pour the sauce into a shallow, wide dish.
- Dip the chicken into the sauce, and place it back on the rack.
- Spoon the chopped garlic from the sauce over the top of the chicken, and top with chopped chives.
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