20m
PREP TIME
25m
COOK TIME
16
INGREDIENTS
20m
PREP TIME
25m
COOK TIME
16
INGREDIENTS
Ingredients 4 Servings
- 4 cups cornflakes, coarsely crushed
- 3 teaspoons McCormick® Chili Powder, divided
- 3 teaspoons ground Szechuan pepper, divided
- 2 teaspoons McCormick® Garlic Powder, divided
- 3/4 teaspoon McCormick® Ground Cayenne Red Pepper, divided
- 1/2 teaspoon McCormick Gourmet™ Chinese Five Spice Blend
- 4 teaspoons vegetable oil
- 1 egg, lightly beaten
- 1 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce, divided
- 1/2 teaspoon salt
- 4 boneless skinless chicken thighs, trimmed of excess fat (about 1 pound)
- 5 green onions, ends trimmed
- 1/2 cup mayonnaise
- 3 tablespoons butter, melted
- 4 seeded brioche buns, split, toasted
-
Spicy Mala-Inspired Pikliz
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Substitutions available
- your favorite spicy pickles
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons of the chili powder, 2 teaspoons of the Szechuan pepper, 1 teaspoon of the garlic powder, 1/2 teaspoon of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons 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 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.
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons of the chili powder, 2 teaspoons of the Szechuan pepper, 1 teaspoon of the garlic powder, 1/2 teaspoon of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons 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 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.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
