Five Alarm Chicken Fingers Recipe
In Cooking Outside the Box, Chef John features a fiery appetizer - Five Alarm Chicken Fingers.
Planning a tailgaiting party or maybe you're looking for something unique for your holiday buffet. Chef John's Five Alarm Chicken Fingers Recipe is a perfect dish for anyone who thinks the spicier the better.
Please note - Chef John's version as prepared in the recipe below is very spicy and may not be appropriate for all individuals. You can tone down the heat by using milder chile peppers.
|Watch Chef John prepare
Five Alarm Chicken Fingers
4 4-oz chicken breasts
1 Ghost pepper
1 Chinese lantern pepper
1 Scotch Bonnet pepper
1 Thai Bird pepper
1 Imperial Yellow Pepper
1 Tablespoon smoked Serrano pepper
1 cup panko bread crumbs
1/3 cup vinegar
3 eggs beaten
1/3 cup of white wine vinegar
2 cloves garlic
1 oz olive oil
Salt and pepper to taste
A Few Notes on Preparation
- Be careful when handling hot peppers. Never touch your eyes, nose or mouth after cutting or handling the peppers or the work surface where you cut them.
Add the Serano pepper to the bread crumb mixture. Roughly chop the peppers, removing the stems and if you like it spicy, leave the seeds in. If you use a Thai Bird pepper, cut the pepper into quarters. Roughly chop the garlic.
Heat a saucepan, when hot, add the oil. When warm, add the garlic and chopped peppers.
Slice the chicken breasts into "fingers". Add the chicken into the eggs, using your hands to mix and coat the chicken. Next, place the chicken into the panko crumbs and mix them to coat.
Heat a saute pan, when warm add the oil. Once the oil starts to smoke slightly, add the chicken and cook to 165 degrees.
Add white wine vinegar to the peppers in the sauce pan.
Note: One thing Chef likes to do, is place the cooked chicken into the oven for about 5 minutes to finish them off.
Plate the chicken, and then pour the pepper sauce.
Nutritional Information Per Serving
Calories - 260
Fat - 12 g
Cholesterol - 130 mg
Total Carbohydrates - 10 g
Fiber - 1 g
Protein - 27 g