Total Prep Time: 30 minutes
Total Cook Time: 20 minutes
Total Time: Under an hour
Yield: 10 servings
Ingredients:
10 boneless & skinless chicken thighs
Brushfire Farms Original Glaze
1 – 8 oz. box of Panko breadcrumbs
3 eggs
1 Tbsp. of Humble House Red Jalapeño Hot Sauce (or any good vinegar-based hot sauce)
1 Cup Flour
1 Tbsp. Fiesta Spices Chicken Fajita Seasoning (or your favorite seasoning)
1 tsp. Fiesta Spices Chili Lime Seasoning (this or Tajín will help the cause)
1 can of whole pickled Jalapeños
10 wooden skewers
A good amount of vegetable oil for frying (will need a deep fryer or a large skillet to allow skewered chicken to fit).
Mallet or tenderizer for chicken is key.
Wax Paper or Plastic Wrap
Process:
Step 1: Place sheet of plastic wrap on cutting board and place chicken breasts on top of that, with one more sheet of plastic wrap on top of them. Pound with mallet until breasts are ¼” thin. Note: you don’t want them super thin.
Step 2: In a large plate, combine flour and seasoning. In a medium size bowl combine eggs and hot sauce and whisk together. On another large plate, spread panko bread crumbs out.
Step 3: First roll breast in flour seasoning mixture, make sure to coat all sides well. Then, dip it in the egg wash, making sure to also coat all sides. Remove from egg wash and allow excess to drip off. Last, roll well in panko bread crumbs, make sure to cover all sides. Run skewer long ways through breast, piercing it twice to ensure even cooking.
Step 4: Fry in vegetable oil heated to roughly 350° for a few minutes. You’ll want them the perfect golden-brown color, which shouldn’t take long. Target internal temperature for chicken is 165°.
Step 5: Place picked jalapeño on top of skewer. Lightly drizzle Brushfire Farms Original Glaze on top of each chicken on a stick. Pro Tip: Squeeze that pickled jalapeño onto them! Make some Prickly Pear Ranch Waters to go with it and Viva Fiesta!!!