Texan Hot Chicks

Name: Texan Hot Chicks
Yield: 3-4
Cuisine: American
Ingredients: ½ cup half and half; ½ cup chicken stock; ½ cup pickle juice; ½ cup pickled or candied jalapeno juice; 4 eggs; 4 cups cornflakes; 1 cup flour; 1/4 teaspoon onion powder; 2 teaspoons pepper; cooking spray; 2 tablespoons Butter; ¼ cup wing sauce; Bleu cheese crumbles; 3 tablespoons Willie Pete; 1 ¼ pounds chicken tenders or boneless skinless chicken breasts cut into strips

Rated 5.0 stars by 71 users

Cuisine

American

Servings

3-4 People

Prep Time

4-5 hours

Cook Time

10-15 minutes

Winner Winner Chicken Dinner

Ingredients

½ cup half and half
½ cup chicken stock
½ cup pickle juice
½ cup pickled or candied jalapeno juice
4 eggs
4 cups cornflakes
1 cup flour
1/4 teaspoon onion powder
2 teaspoons pepper
cooking spray
2 tablespoons Butter
¼ cup wing sauce
Bleu cheese crumbles
3 tablespoons Willie Pete
1 ¼ pounds chicken tenders or boneless skinless chicken breasts cut into strips

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Directions

Mix Jalapeno juice, pickle juice, and chicken stock- submerge chicken breasts and brine up to 4 hours in the fridge
Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray
Reserve ¼ cup brining liquid, the milk and eggs in a bowl; whisk to combine.
Crush the cornflakes to small bits, mix 2 tablespoons Willie Pete Seasoning, pepper, and flour until coarse crumbs form
Dip each chicken piece into the milk mixture, then roll in the cornflakes mixture until coated
Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray
Bake for 15 minutes, until crispy- sprinkle last tablespoon of Willie Peter over the hot chicken
Melt butter into the lemon juice and wing sauce, then drizzle over the chicken and top with crumbled bleu cheese