Fire & Smoke Chica Licka Bam Bam Crispy Coating Mix

Crunchy Chicken Sandwich: Fry, air fry, or bake. Prep Time: 10 min. Cook Time: 14-16 min. Servings: 4-6. Shopping List: Up to 2 pounds bonless chicken (breasts or thighs) or 11/2 pounds tenders; 1 cup buttermilk (our favorite), pickle brine, or water; 1 egg; your choice of buns (we love a soft, squishy burger bun) and condiments. Kick it Up: For a deeper flavor, marinate chicken overnight in pickle brine or buttermilk, a generous spoonful of Creole mustard, and several dashes of your favorite hot sauce. For Spicier Results: Add 1/2 teaspoon cayenne to the dry mix. Prep: 1. Slice chicken pieces as desired, for sandwiches or tenders. Place the entire packet of dry mix in a wide, shallow bowl. Whisk together the buttermilk (or other liquid) and egg in a separate shallow bowl. 2. Working in batches, use one hand to dredge the chicken pieces in the dry seasoning, then use the other hand to dip them into the egg mixture, allowing excess to drain. Give the chicken a second roll in the dry mix to coat. 3. Allow the coated chicken to rest 5 minutes (to hydrate coating) while the oil, oven, or air fryer heat. Cook: Fry the chicken in 350 degrees F vegetable oil, until the crust is golden brown and the internal temperature is 165 degrees F. Air Fry: the chicken at 375 degrees F; coat the cooking surface and chicken with spray oil before Air Frying in a single layer for 8 minutes. Carefully flip the pieces and spritz again with oil before Air Frying for another 6-8 minutes. Bake the chicken at 425 degrees F, coat the baking sheet and surface of chicken with spray oil before cooking a single layer; flip after 8 minutes, and spray again with oil before baking for another 6-8 minutes.