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Details
Brine for flavor. Brine for moisture. Creative culinary blends. Natural flavors. Small batch crafted. No MSG. 3 layers of flavor. Brine, rub & crust 1 delicious chicken. Peri peri chili & habanero heat. Brining is the chef's secret to the juiciest meat. For full flavor brine for 24 hours. Nashville hot & spicy. Brine: lock in the juice. Rub: Flavor the meat. Crust: Spicy crunchy finish.
Ingredients
Habanero Hot & Spicy Brine Blend Ingredients: Coarse Sea Salt, Sugar, White Distilled Vinegar Powder, Ground Cayenne Pepper, Garlic Powder, Ground Annatto Seed, Organic Canola Oil, Crushed Habanero, Habanero Powder, Parsley, Peri Peri Chili Spice Blend Ingredients: Paprika, Dehydrated Garlic, Chili Pepper, Sea Salt, Lemon Peel Granules, Citric Acid, Ginger, Natural Flavor, Crispy Crust Mixture Ingredients: Panko Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt).
Directions
You Will Need: 2 quarts water; 2-3 lb bone-in chicken pieces (approx. 6-8 pieces) (or 2-3 lb boneless chicken); 1 tablespoon butter; 2 eggs, beaten. Included: Habanero hot & spicy brine blend; Peri peri chili spice blend; crispy crust mixture. Brine: 4 - 24 hours. Dissolve brine in room temperature water. Submerge chicken in brine solution in a non-reactive bowl. Place in refrigerator for 4 - 24 hrs. Remove chicken from bowl, rinse off brine and pat dry. Rub: Use 1/2 of blend. Remove 1/2 (approx. 1 tbsp) of the Peri Peri Chili Spice Blend and rub on all chicken pieces. Crust: Lightly brown. In a skillet, melt butter and add crust mixture - toast until it's lightly brown. Stir in remaining Peri Peri Chili Spice Blend. Put seasoned crust mixture in a shallow dish. Place eggs in a separate shallow bowl. Dip chicken into eggs, then press chicken into crust mixture to coat all sides. Place breaded chicken in a baking dish. Bake: At 400 degrees then 350 degrees. Bake in a 400 degrees preheated oven for 30 minutes. Lower temperature to 350 degrees and continue baking for 20 minutes or until internal temperature of 165 degrees is reached. Do not cover, do not crowd dish, or turn while baking. Let the chicken sit for 10 minutes then serve!
Warnings
Contains: Wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 280mg12%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
Brine for flavor. Brine for moisture. Creative culinary blends. Natural flavors. Small batch crafted. No MSG. 3 layers of flavor. Brine, rub & crust 1 delicious chicken. Peri peri chili & habanero heat. Brining is the chef's secret to the juiciest meat. For full flavor brine for 24 hours. Nashville hot & spicy. Brine: lock in the juice. Rub: Flavor the meat. Crust: Spicy crunchy finish.
Ingredients
Habanero Hot & Spicy Brine Blend Ingredients: Coarse Sea Salt, Sugar, White Distilled Vinegar Powder, Ground Cayenne Pepper, Garlic Powder, Ground Annatto Seed, Organic Canola Oil, Crushed Habanero, Habanero Powder, Parsley, Peri Peri Chili Spice Blend Ingredients: Paprika, Dehydrated Garlic, Chili Pepper, Sea Salt, Lemon Peel Granules, Citric Acid, Ginger, Natural Flavor, Crispy Crust Mixture Ingredients: Panko Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt).
Directions
You Will Need: 2 quarts water; 2-3 lb bone-in chicken pieces (approx. 6-8 pieces) (or 2-3 lb boneless chicken); 1 tablespoon butter; 2 eggs, beaten. Included: Habanero hot & spicy brine blend; Peri peri chili spice blend; crispy crust mixture. Brine: 4 - 24 hours. Dissolve brine in room temperature water. Submerge chicken in brine solution in a non-reactive bowl. Place in refrigerator for 4 - 24 hrs. Remove chicken from bowl, rinse off brine and pat dry. Rub: Use 1/2 of blend. Remove 1/2 (approx. 1 tbsp) of the Peri Peri Chili Spice Blend and rub on all chicken pieces. Crust: Lightly brown. In a skillet, melt butter and add crust mixture - toast until it's lightly brown. Stir in remaining Peri Peri Chili Spice Blend. Put seasoned crust mixture in a shallow dish. Place eggs in a separate shallow bowl. Dip chicken into eggs, then press chicken into crust mixture to coat all sides. Place breaded chicken in a baking dish. Bake: At 400 degrees then 350 degrees. Bake in a 400 degrees preheated oven for 30 minutes. Lower temperature to 350 degrees and continue baking for 20 minutes or until internal temperature of 165 degrees is reached. Do not cover, do not crowd dish, or turn while baking. Let the chicken sit for 10 minutes then serve!
Warnings
Contains: Wheat
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