Serious Eats: Recipes

Serious Heat: Green Fried Chicken for St. Patrick's Day

[Photograph: Bill Milne]

This southern gal—who is serious about both fried chicken and spice—is always dabbling in a creative way to make variations of the tasty treat, whether it's coated in a blend of chile powders or bathed in a combo of buttermilk and hot sauce.

And I thought, this version of chicken thighs coated in Panko breadcrumbs and crushed wasabi peas would be a glorious green way to celebrate St. Patty's day. Because even though there aren't any special spicy dishes courtesy of Ireland (who usually rely on a bottle of hot sauce to jazz up food), doesn't mean the holiday can't be celebrated in zesty style.

Boneless chicken thighs are used for a quicker cooking time because the coating will burn with a longer stint in the hot oil. Or, use cut boneless chicken breast cutlets and a reduced cooking time for a playful take on chicken fingers.

Wasabi-Coated Fried Chicken

About the author: Andrea Lynn is senior editor for Chile Pepper magazine, where she not only creates a wide range of zesty recipes for readers, but also participates in numerous tastings for hot sauce, salsa, and other spice-laden products (even chocolate!). Her favorite chile? A tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano.

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