Crispy Arrabbiata Chicken
This one goes out to all fellow spicy, crunchy chicken lovers out there. This crispy arrabbiata chicken is what you wish chicken parmesan was like - chicken parmesan with a side hustle (haha). The classic bread crumb crunch is amped up with the spicy sauce and can either stand all on her own or with some delicious pasta on the side.
Serves 4
4 chicken breasts (thinly cut in half; if they are still too thick, pound them until they are thin and even with a meat tenderizer)
1 cup of buttermilk
1/2 cup Arrabbiata sauce (my favorite is Michael’s of Brooklyn Arrabbiata Pasta Sauce or you can make your own)
1 cup white flour
1/4 cup cornstarch
1 teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon pepper
2 cups Italian breadcrumbs
Optional
1/2 cup finely shredded mozzarella cheese
1/4 cup grated parmesan
1/4 cup chopped basil
Additional Items
Meat thermometer
High-walled dutch oven or nonstick pan
Method
Marinade the chicken in the buttermilk for at least 1 hour (or overnight for best results).
Mix the dry ingredients except the breadcrumbs in a small bowl and reserve the breadcrumbs in a larger bowl or plate for later.
Remove chicken from marinade and stir the arrabbiata sauce in the remaining buttermilk. (If you have time, marinade the chicken in the arrabbiata/buttermilk mixture for another 15-30 minutes).
Stir in the dry ingredients (except the bread crumbs) to make the batter for the chicken
Dip each chicken breast in the batter until well coated then press into breadcrumbs ensuring each piece is evenly coated. Set aside on plate for at least 2-3 minutes so the breading can adhere.
Heat your dutch oven or high walled pan on medium high and pour in at least 1 inch of high heat oil (I used avocado oil) until at least 350 F. Use a meat thermometer to test the temperature of the oil.
In batches, carefully place the breaded chicken in the oil and cook for 3-4 minutes or until golden and flip with tongs. Cook for an additional 6 minutes or until the internal temperature is at least 155 and rising (it will finish cooking while its resting).
Serve over pasta and butter or left over Arrabbiata sauce. Or if you are trying to limit your carbs (and break my heart) enjoy sprinkled with mozzarella, chopped basil and parmesan.
