Chicken
2 Tbsp teriyaki sauce
1 tsp Sriracha hot chili sauce (A.K.A. Rooster Sauce)
½ cup Italian style bread crumbs
½ cup whole wheat flour
1 tsp onion powder
½ tsp ground black pepper
2 tsp BBQ spice
1½ tsp coarse sea salt
2 Tbsp vegetable oil
Combine teriyaki sauce and Sriracha sauce in zip lock bag. Add chicken and let stand for 30 minutes on counter top, flipping over often. Remove from bag and discard marinade.
In another zip lock bag combine bread crumbs, flour, onion powder, pepper, BBQ spice and salt. Shake well to combine. Add chicken pieces a couple at a time and shake well to coat.
Place vegetable oil in cast iron skillet and swirl around to cover bottom. Place chicken in skillet. Bake at 350° for 20 minutes, flip chicken and bake 20 more minutes. Remove from skillet immediately.
© Crackerberries 2012
