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Knock Your Socks Off Chicken With Cool Avocado

5 star rating
 

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Submitted by: film_score

 

Spicy pan fried chicken, topped with melted cheese and served with a tangy sauce of avocado, sour cream, lime and cilantro.
 

Ingredients

  • 1 cup Louisiana hot sauce (or your favorite hot sauce)
  • 2 habanero peppers, minced
  • 3 cloves garlic, minced
  • 8 chicken thighs, skin on and bone in
  • Salt and freshly ground pepper
  • Spicy Spice Rub (recipe follows)
  • 2 Tbsp ground cayenne pepper
  • 2 Tbsp chili powder
  • 2 Tbsp hot paprika
  • 2 cups flour
  • 2 large eggs, lightly beaten
  • 1/3 cup water
  • 1/4 cup peanut oil
  • 4 ounces habanero jack cheese, shredded
  • 4 ounces cheddar cheese, shredded
  • Cool Avocado Sour Cream:
  • 1 avocado
  • 2 cloves garlic, minced
  • 2 Tbsp lime juice
  • 1 Tbsp fresh cilantro leaves, minced
  • 1 cup sour cream
  • Salt and pepper
  • Cilantro leaves, for garnish
  • Habanero peppers, for garnish

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Method

Preheat oven to 400 degrees. In a small mixing bowl, add hot sauce, habanero peppers, and garlic; mix well. Place chicken in 2 large zip top plastic bags and pour marinade over chicken. Seal bags and let marinate for 30 minutes. Remove chicken from marinade and discard marinade. Season chicken with salt and pepper. Set out three shallow dishes. Fill the 1st with flour and 2 tablespoons of Spicy Spice Ru; mix well. Fill the 2nd with eggs and wate; mix well. Dredge chicken in flour and spice mixture shaking off excess. Dip the chicken in egg wash and shake off excess. Dredge chicken again in flour and spice mixture, making sure to fully coat chicken. Shake off excess. Add peanut oil to a large skillet over medium-high heat. When oil is hot, add chicken, skin side down, and pan fry on each side, about 4 minutes per side, until chicken is golden brown then remove from heat. Transfer chicken to a large, rimmed baking sheet (skin side up) and bake in the oven for 10 minutes. At 10 minutes, open the oven and sprinkle top of chicken with habanero jack and cheddar cheeses. Bake for another 5 minutes or until chicken is cooked through and remove from oven. To serve, place a large dollop of Avocado Sour Cream at the top of 4 plates and place two Knock Your Socks Off Chicken thighs at the bottom of each plate. Garnish with cilantro leaves and habanero peppers. Spicy Spice Rub: Combine ground cayenne pepper, chili powder, and hot paprika in a small mixing bowl and mix well. Cool Avocado Sour Cream: Place avocado (peeled, pitted and seeded) in a small mixing bowl. Mash with the back of a fork until mostly smooth. Add minced garlic, lime juice, cilantro leaves, and sour cream to the bowl and mix well to combine. Season to taste with salt and pepper. Refrigerate until serving.

 

Notes:

 

Number of Servings: 4

 

Submitted by: film_score ()

 

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