Crispy Chicken with Habanero Cream
Description
This dish is a perfect blend of crispy, golden-brown chicken and a spicy, tangy habanero cream sauce. The chicken is seasoned, breaded, and pan-fried or baked to achieve a satisfying crunch, while the habanero cream adds a fiery kick balanced with a rich, creamy texture. It’s ideal as a main course for lunch or dinner and pairs beautifully with rice, roasted vegetables, or a fresh salad.
Total Time: 45–50 minutes
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (about 6–7 oz each)
1 cup all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional, adjust to spice tolerance)
Salt and black pepper to taste
2 large eggs
2 tbsp water or milk
1 1/2 cups panko breadcrumbs
3–4 tbsp vegetable oil (for pan-frying)
For the Habanero Cream Sauce
1–2 habanero peppers, seeded and chopped (adjust for spice preference)
1/2 cup heavy cream
1/4 cup mayonnaise
1 tbsp lime juice
1 tsp honey or agave syrup (optional, to balance heat)
Salt to taste
Optional Garnish
Fresh cilantro or parsley, chopped
Lime wedges
Instructions
1. Prepare the Chicken
Pat chicken breasts dry with paper towels.
In a shallow bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
In another bowl, whisk together eggs and water/milk.
Place panko breadcrumbs in a third shallow dish.
Dredge each chicken breast in the flour mixture, then dip in the egg wash, and finally coat evenly with panko breadcrumbs. Press lightly so breadcrumbs stick well.
2. Cook the Chicken
Option A: Pan-Frying (Recommended for Extra Crispiness)
Heat 3–4 tbsp vegetable oil in a large skillet over medium heat.
Cook chicken breasts 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Transfer to a paper towel-lined plate to remove excess oil.
Option B: Baking (Healthier Option)
Preheat oven to 425°F (220°C).
Place breaded chicken on a parchment-lined baking sheet.
Lightly spray or brush with oil.
Bake for 20–25 minutes, flipping halfway, until golden and cooked through.
3. Make the Habanero Cream
In a blender or food processor, combine chopped habanero peppers, heavy cream, mayonnaise, lime juice, honey, and salt.
Blend until smooth. Taste and adjust seasoning or sweetness to balance heat.
Chill for 5–10 minutes before serving for slightly thicker consistency.
4. Serve
Slice chicken if desired and drizzle with habanero cream.
Garnish with fresh cilantro or parsley and lime wedges.
Serve with a side of roasted vegetables, rice, or a fresh salad.
Frequently Asked Questions (FAQs)
Q: How can I make this less spicy?
A: Remove the seeds and membranes from the habanero peppers. You can also substitute with a milder pepper like jalapeño.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free all-purpose flour and gluten-free panko breadcrumbs.
Q: Can I prepare the sauce in advance?
A: Absolutely! Make the habanero cream up to 24 hours ahead and store in an airtight container in the fridge.
Q: How do I know when the chicken is cooked through?
A: The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.
Q Can I air-fry the chicken?
A: Yes, air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Nutritional Information (Per Serving, Approximate)
Calories: 520 kcal
Protein: 36 g
Fat: 32 g
Saturated Fat: 10 g
Carbohydrates: 28 g
Fiber: 2 g
Sugars: 3 g
Sodium: 550 mg