Spicy Baked “Fried” Chicken Thighs
6 Chicken Thighs (can be made with breasts if you prefer)
2-3 tablespoons Loud Orange Sunshine Mango Habanero Sauce
1/2 cup all purpose flour
1 cup Panko bread crumbs
1/2 to 1 tsp. cayenne pepper
2 tsp. paprika
Kosher Salt and freshly ground Pepper
Preheat the oven to 425 degrees F. Place a rack on a baking sheet.
Rinse the chicken in cold water and pat dry. Prick the chicken lightly with a fork. Season the flour with salt and pepper and dredge the chicken so that it’s fully coated; shake off excess flour and set aside.
Season the Panko in a pan or plastic bag with salt and the paprika and cayenne.
In a large bowl, mix the buttermilk and Orange Sunshine. Shake off any excess flour from the chicken pieces and add them to the buttermilk bowl. Allow them to soak thoroughly for about 5 minutes.
Remove the chicken pieces and add them to the pan or bag of panko.
Seal and shake the bag so that the chicken is coated evenly (or roll in the panko to coat, if you use the pan method)
Place chicken pieces on the rack in the oven and cook for 20 minutes. Lower the heat to 375 degrees and cook for another 30 minutes. Chicken should be cooked through and crispy. (The juices should run clear when the meat is pierced with a knife).
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