Prep Time 20 min
Cook Time 25 Min
Servings 4
Difficulty Easy

Ingredients

  • 1 cup all-purpose flour
  • 2 tbsps. seasoned salt
  • 2 1/2 tsps. pepper
  • 5 tsps. cayenne pepper
  • 1 (3 lb.) pkg. cut up broiler-fryer chicken (8 pieces)
  • 3 large eggs
  • 1/4 cup cayenne pepper sauce
  • 2 cups plain crispy panko bread crumbs
  • Crisco® Pure Vegetable Oil

Directions

  • Step 1

    COMBINE flour, seasoned salt, pepper and cayenne pepper in large resealable plastic bag. Seal bag and shake to blend evenly.

  • Step 2

    WHISK eggs and cayenne pepper sauce in shallow bowl until blended. Add chicken pieces to flour mixture, one or two pieces at a time, shaking bag to coat completely. After all 8 chicken pieces are coated, add bread crumbs to remaining flour mixture in bag. Seal bag and shake to blend ingredients. Place crumb mixture in shallow dish.

  • Step 3

    DIP chicken pieces in egg mixture, then into bread crumb mixture to coat. Let stand on wire rack 10 minutes to set coating.

  • Step 4

    HEAT oven to 375°F. Heat 1/2-inch deep oil to 350°F in large skillet over medium heat. Add 2 chicken breast halves and cook, uncovered, over medium heat 4 minutes. Turn chicken and cook an additional 4 minutes or until golden brown. Place chicken breasts on rack in baking pan. Bake 18 to 20 minutes or until internal temperature reads 170°F. Meanwhile, add remaining chicken pieces to hot oil. Cook 6 minutes. Turn and cook an additional 6 minutes. Continue cooking and turning chicken about 3 minutes, until deep golden brown. Remove individual pieces when internal temperature reaches 180°F. Drain on wire rack.

Serving size
(1/4 of recipe)

  • Calories 750
  • Calories from Fat350g
  • Total Fat 39g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 245mg
  • Sodium 2270mg
  • Potassium 0mg
  • Total Carbohydrates 43g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 54g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet