Firecracker Chicken Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
468 kcal
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Course
Main Course
Firecracker Chicken Recipe
Description
The recipe starts by combining arrowroot powder, coconut flour, and salt as a coating mixture. Chicken thighs or breasts are cut into chunks and coated thoroughly with this flour mixture. The coated chicken is dipped in beaten eggs and fried briefly in oil, creating a thin, crisp shell.
While the chicken fries, a sauce of Frank’s RedHot, honey, apple cider vinegar, crushed red pepper, and additional salt is prepared. After frying, the chicken pieces are tossed in this sauce and placed in a baking dish, which is then baked to blend flavors and finish cooking the chicken through.
The dish offers a balance of crispy and tender textures with a flavor profile combining the heat of hot sauce and red pepper flakes with the sweetness of honey, rounded by vinegar’s tang. It can be served as an appetizer or main entrée accompanied by simple sides.
Ingredients
- 2 pounds chicken thigh or breasts, boneless
- 1/3 cup arrowroot powder
- 1/3 cup coconut flour
- 1 1/2 teaspoon salt divided
- 5 large egg
- 1 cup hot sauce brand Frank's RedHot
- 1 cup honey
- 1 tablespoon apple cider vinegar
- 1/4-1/2 teaspoon crushed red pepper
- coconut oil or avocado oil, for frying
Instructions
- Preheat the oven to 400 degrees. Set out a 3-quart baking dish. Pour in the hot sauce, honey, vinegar, crushed red pepper, and 1 teaspoon salt. Stir to mix.
- Cut the chicken thighs into 3/4 inch chunks. Pour arrowroot powder, coconut flour, and 1/2 teaspoon salt in a gallon zip bag. Add the chicken, zip the bag, and shake to thoroughly coat the chicken.
- Crack the eggs into a small bowl. Whisk well. Then set a large skillet or wok over high heat. Add 1/4 inch oil. Set a plate near the stove lined with paper towels.
- Working in small batches, add a handful of the chicken to the eggs. Toss, shake off the extra egg, and gently place each piece of chicken in the hot oil. Fry for one minute, flip the chicken with tongs, and fry one more minute.
- Move the chicken to the holding plate to drain and repeat in several more small batches.
- Once all the chicken is fried, place it in the baking dish with the sauce. Toss to coat the chicken in the sauce.
- Place the baking dish in the oven and bake for 10 minutes. Toss the chicken and bake another 10 minutes. Toss one more time and bake another 10 minutes, thirty minutes total.
- The sauce should be thick and sticky. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 468kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 242mg | 81% |
| Sodium | 1506mg | 63% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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