Crunchy spicy goodness without the oily unhealthiness! Dark meat brined in Guyanese pepper sauce and half & half, then coated in a seasoned flour - panko mixture that smells so divine, you almost don't want to wait for it to full cook! Almost.
Time: 1 hour (plus time for the meat to brine)
- 4-6 pieces of chicken meat, skin on, bone in (I used thighs & drumsticks)
- 1 cup half & half (regular milk will do)
- 1 tablespoon hot sauce (I used my uncle's homemade pepper sauce)
- 1 cup all purpose flour
- 2 tablespoons corn starch
- 1 cup panko bread crumbs
- 1 tablespoon Italian season
- 1 teaspoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon granulated garlic
- Salt & pepper to taste
- PAM spray
- Place the chicken in a freezer bag along with the half & half and the pepper sauce. Throw in a little salt if desired. Let brine for about 4-5 hours in the fridge.
- Mix the dry ingredients together in a pie plate or deep dish (for easy dipping). Add salt & pepper at this time too.
- Place a wire rack on a cookie sheet & spray with PAM so the chicken doesn't stick.
- Preheat the oven to 400F.
- Take each piece of chicken out one by one & dip it in the flour mixture, coating all sides. Place the chicken on the wire rack skin side DOWN.
- Spray the floured chicken pieces with PAM, then place in the oven to bake for 30 minutes.
- After 30 minutes, use tongs to flip the chicken over so the skin side is up. Bake for an additional 20 minutes. This allows the chicken to crisp on both sides, but most importantly the skin will be super crispy!
- I broiled mine for 1 minute after the 20 minutes was up, just because I like it super crunchy. You can just take it out after 20 minutes since the meat will be fully cooked.
Enjoy with my garlic smashed potatoes & homemade pickled mangoes!!