20 min
PREP TIME
25 min
COOK TIME
16
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 4 cups (1000 milliliters) cornflakes , coarsely crushed
- 3 teaspoons (15 milliliters) Chili Powder
- 3 teaspoons (15 milliliters) ground Szechuan pepper , divided
- 2 teaspoons (10 milliliters) Garlic Powder , divided
- 3/4 teaspoon (4 milliliters) Ground Cayenne Pepper , divided
- 1/2 teaspoon (2 milliliters) Chinese Five Spice
- 4 teaspoons (20 milliliters) vegetable oil
- 1 egg , lightly beaten
- 1 tablespoon (15 milliliters) plus 2 teaspoons (10 ml) FRANK'S RedHot® Original Cayenne Pepper Sauce , divided
- 1/2 teaspoon (2 milliliters) salt
- 4 boneless, skinless chicken thighs , trimmed of excess fat (about 1 pound/500 grams)
- 5 green onions , ends trimmed
- 1/2 cup (125 milliliters) mayonnaise
- 3 tablespoons (45 milliliters) butter , melted
- 4 seeded brioche buns , split, toasted
-
Spicy Mala-Inspired Pikliz
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Substitution Available
- spicy pickles
Preparation
- 1 Preheat oven to 400°F (200°C). Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons (10 ml) of the chili powder, 2 teaspoons (10 ml) of the Szechuan pepper, 1 teaspoon (5 ml) of the garlic powder, 1/2 teaspoon (2 ml) of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons (10 ml) of the RedHot Sauce and salt.
- 2 Dip chicken thighs in egg mixture to moisten. Transfer to cornflake mixture, pressing to coat well on both sides. Place chicken on wire rack on prepared pan.
- 3 Bake 20 minutes or until chicken is crispy and cooked through (internal temperature reaches 165°F).
- 4 Meanwhile, grill green onions over medium-high heat just until lightly charred. Cool slightly and chop. Mix green onions, mayo and remaining 1 tablespoon (15 ml) RedHot Sauce in small bowl. Spread mayo mixture evenly onto cut-sides of rolls.
- 5 Mix butter, remaining chili powder, Szechuan pepper, garlic powder and cayenne in small bowl. Brush evenly over hot cooked chicken. Serve crispy chicken on rolls topped with Mala-Inspired Pikliz or your favorite spicy pickle.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
