Garlic Sriracha "Fried" Chicken

I really wish I could take the heat of spicy foods. I try and try the spicy salsas and hot sauces but my tongue fails me each and every time. It's embarrassing. Tongue...you embarrass me. I can't seem to wrap my brain around the idea of people eating crazy hot shit like ghost peppers. I also can't fathom running a marathon but I guess people like torturing their bodies. I wonder if I would be less of a wimp if  I train my tongue with spicy like a runner trains their legs for pain marathons. Hmmm.

So, consider this recipe one of my training. I made this for my wonderful Mexican hubby who can eat wonderfully Mexican food with wonderfully spicy peppers. I hope Joaquin inherited daddy's ability to eat wonderfully spicy foods.

 

 

Ingredients:

 

2 lbs. chicken drumsticks

1/3 cup Chili Garlic Sauce

1/3 cup Greek yogurt

1/3 cup mayonnaise

1/3 cup olive oil

salt

pepper

Panko Bread Crumbs

 

1. Mix, chili, yogurt, mayo, oil, and seasonings in a bag.

2. Add chicken and marinate for 1-8 hours. The longer the better.

 

 

 

3. Coat with Panko Bread Crumbs.

4. Bake at 350 for 1 hour.



 

Mission Complete!

 

 

 

The spice level on these bad boys are equivalent to a defective jalapeño. In other words, it's not that spicy. The mayo and yogurt really cut the heat. I guess I chickened out last minute and grabbed what I knew would hide the hotness. Next time I'll be daring and throw in the whole bottle. Next time.