Cayenne Crunchers

This recipe was featured in the Whisk by Ami magazine

Yes, these are baked, but still have that crunch. With just five minutes of prep time, this will become a classic on your dinner rotation.

Tip: dip these Cayenne Crunchers into the garlic Aioli from the previous post!

Recipe:

1 1⁄2 cups flour

1 1⁄2 teaspoons cayenne pepper

1 teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon black pepper

3 eggs

3 chicken breasts, sliced into thick strips

Cooking spray

1. Preheat oven to 350°F.

2. In a large bowl, mix flour, cayenne pepper, salt,

paprika, garlic powder, onion powder, and black

pepper. Beat eggs in another large bowl.

3. Toss chicken in flour mixture until fully coated, then

transfer chicken to eggs and toss until fully coated. Pour remaining flour into the egg bowl and toss until each piece has a thick coating of egg and flour.

4. Line a metal baking sheet with parchment paper and spray with oil. Place chicken on baking sheet, making sure there is space between each. Spray generously with cooking spray. Cook for 30 minutes.

Photography by: https://www.chayphotographystudio.com/

Food sponsored by: https://seasonskosher.com/lakewood/