Sometimes, I make my chicken too spicy. Like, "coughing fit, burning lips" spicy. I modified this Food Network recipe last night, but forgot to cut down the amount of cayenne pepper per pound of chicken. Oops. Carson liked it, but I had to dip mine in a tub of cool, Greek yogurt in order to enjoy it. Don't worry, I have modified it for you below. However, I have this feeling it might still be sorta spicy so if you're not into that... cut back on the pepper even more so!
This would be a good meal to make for the father in your life this weekend, you know, the one who pretends he loves spicy food but really just does it to be manly.
Spicy Oven Fried Chicken
Recipe slightly adapted from Ellie Krieger's Oven Fried Chicken
4 boneless, skinless chicken breasts
1/3 cup wheat crackers, pulsed in food processor (about 5)
1/3 cup panko
1/3 cup cornmeal
2 T sesame seeds
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 egg white
1/3 cup non-fat greek yogurt
1 T dijon mustard
Salt and pepper
Olive oil cooking spray
Preheat oven to 375. In a shallow bowl, combine processed crackers, panko, cornmeal, sesame seeds, cayenne pepper and garlic powder. In another shallow bowl, whisk together egg white, yogurt, mustard and salt and pepper.
Dip each piece of chicken first in the yogurt mixture, and then in the cracker mixture. Place on a lightly sprayed baking sheet. Spray all four pieces with olive oil spray.
Bake for 20 minutes.