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 jalapeƱo. 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. 
 

 

 


12 comments:

  1. Mmm that actually looks good, even though I can't handle spicy stuff either! Did you know "spicy" isn't a flavor that your taste buds pick up, and that it actually is just triggering pain receptors?? I mean, I don't know that for a fact, but I heard it somewhere once and it seems pretty legit.

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    Replies
    1. Hmm. That makes total sense. My pain tolerance is pretty weak sauce so I believe it!

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  2. I have mayo phobia, do you think I could just double up on the yogurt?

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    Replies
    1. I think the mayo adds to the fat so it will brown better but I would definitely try adding more yogurt and subbing butter or evoo to brown it.

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  3. I don't know what it is about buttermilk and or yogurt used as a base for chicken marinades but it does wonders.
    http://sylviastevens.blogspot.com/

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    Replies
    1. Right? I never have buttermilk on hand so I'm glad that yogurt does the trick.

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  4. YUM. I love chili sauce! It's not nearly as bad as regular Siracha, which you could add if you wanted to up the heat on this. These sound awesome!

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    Replies
    1. I love the flavor of Sriracha but not the heat. I wish they made a mild one.

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  5. I can't handle the heat either!!! my hubby though, Sriracha is like his fave thing! would love to try this recipe!

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    Replies
    1. The things we do for a hubbies. I are mine with quinoa to cut the heat. It was delicious but I had to fight the heat a bit. I'm such a wuss.

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  6. Oh my gosh!! Yum, yum, yum! I will be making this asap!

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    Replies
    1. Let me know how it turns out. It's really yummy!

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