A flavorful and crispy chicken recipe with a zesty twist, perfect for any occasion.
In a medium bowl, whisk together the sriracha sauce, lemon juice, chives, lemon zest, and black pepper to create the sauce.
Adjust the spice level by adding more or less sriracha sauce.
Pat the chicken breasts dry and season them lightly with salt and pepper.
Drying the chicken helps the coating stick better.
Set up a breading station with three shallow dishes: one with cornstarch, one with whisked eggs and water, and one with breadcrumbs.
Use separate hands for wet and dry ingredients to keep the process clean.
Dredge each chicken breast in cornstarch, then dip in the egg mixture, and finally coat with breadcrumbs.
Press the breadcrumbs firmly onto the chicken for a thicker coating.
Heat oil in a non-stick skillet over medium heat to 350°F. Fry the chicken until golden and cooked through, about 5 minutes per side.
Maintain the oil temperature to ensure even cooking.
Place the cooked chicken on paper towels to drain excess oil.
Draining on paper towels keeps the chicken crispy.
Arrange the chicken on a serving platter, drizzle with the prepared sauce, and garnish with additional chives.
Serve immediately for the best texture and flavor.
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