Oven-Fried Chicken Breasts

Oven-Fried Chicken Breasts
Photo by Peter Frank Edwards

Ingredients

  • 1 large white onion
  • 2 tablespoon(s) canola oil
  • 4 cup(s) brewed sweetened iced tea
  • 1 tablespoon(s) unsalted butter
  • 0.75 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) cornstarch dissolved in 1 tablespoon of water
  • 1 teaspoon(s) garlic powder
  • + 15 more ingredients
    • pinch(s) of sugar
    • 2 tablespoon(s) dry sherry
    • 1 teaspoon(s) freshly ground pepper
    • 4 skinless, boneless chicken breasts
    • 0.5 teaspoon(s) dried thyme
    • 1 cup(s) chicken stock
    • 2 tablespoon(s) canola oil
    • 2 cup(s) all-purpose flour
    • 1 tablespoon(s) dried thyme
    • 1 tablespoon(s) Tabasco
    • 1.5 tablespoon(s) Worcestershire sauce
    • 1 teaspoon(s) smoked hot Spanish paprika
    • Kosher salt
    • 1 teaspoon(s) onion powder
    • Salt and freshly ground pepper

Prepare the Chicken: In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight. Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Dr...

View full recipe at Food & Wine

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