Festival Firecracker Chicken

Allergens

Milk, Wheat

Ingredients

• 4 boneless, skinless chicken breasts (cut into 1
• inch cubes)
• 1 cup yellow cornmeal
• 1/2 cup all
• purpose flour
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp cayenne pepper
• Salt and black pepper, to taste
• 2 cups buttermilk
• Canola oil, for frying For the Firecracker Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

Instructions

1. In a large bowl, whisk together the cornmeal, flour, garlic powder, paprika, cayenne pepper, salt, and black pepper. Set aside.
2. In another bowl, pour the buttermilk.
3. Dip each chicken piece into the buttermilk, then dredge in the cornmeal mixture to coat evenly.
4. Heat oil in a deep frying pan over medium high heat. Fry the coated chicken pieces until golden brown and cooked through, about 5 minutes per side. Remove from heat and let drain on paper towels.
5. In a saucepan, combine all the firecracker sauce ingredients. Bring to a simmer and cook for 3 4 minutes, or until slightly thickened.
6. Toss the fried chicken in the warm firecracker sauce until evenly coated.

Chef’s Insight

The secret to perfect fried chicken is the right balance of seasoning in both the coating and the buttermilk marinade. Don't be afraid to experiment with different spices to find your ideal flavor profile!

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the firecracker sauce.