A Cornflake-Crusted Hot Chicken That’ll Knock Your Socks Off

Classic with a kick from Chef Jessica Monty

Someone may or may not have mentioned it, but when Whalebone got the opportunity to make our own hot sauce with the help of our friends at Señor Lechuga, our minds went straight to all the things we were going to put it on.Cue culinary artist and the all-around calming presence of private chef Jessica Monty. Jessica has honed her love of food into bringing comfort and care to the people she cooks for, bringing a dinner party flair that doesn’t take itself too seriously. We asked Jessica what she might use the Whalebone x Señor Lechuga hot sauce in and to put together a dish to knock your socks off. This is what she crafted—and suffice to say, the socks are indeed off.

Cornflake-Crusted Fried Chicken With Smoked Sweet Corn and Whalebone x Señor Lechuga Hot Sauce

Serves four 

Ingredients

10 chicken tenders
1/2 cup ap flour
1 cup panko
1 cup of organic corn flake cereal
3 eggs
Adobo spice blend
Salt and pepper
Cumin
Enough canola oil to go up 1/2” of pan
3 corncobs
1 tbsp butter
1/4 tsp salt
Pepper to taste
1/4 cup water
Whalebone x Senor Lechuga Hot Sauce Issue Habanero

Directions

Remove husks from corn. Season with olive oil, salt and pepper. Smoke for ~20 min or grill on high for ~5 min per side. Remove corn from cob with a knife on all sides. Use the back of the knife to drag against cob to better remove corn bits from the husks. Place corn and bits in a high-speed blender, with butter, water, and salt. Process until smooth. Set aside.

Pour canola oil in a pan and heat to medium. Place paper towels on a large plate. Season chicken tenders with salt and pepper, adobo, and cumin. Crumble corn flakes with your hands until close to panko size, leaving some irregular pieces. In three bowls, place flour, beaten eggs, and  panko-cornflake mixture. With your left hand, coat tenders with flour. With your right-hand dip in egg wash and then the panko-cornflake mixture. Fry until golden and then flip.

Remove from oil when both sides are cooked and let drain on paper towels. Plate by pouring corn sauce on the bottom, and drizzling Señor Lechuga Hot Sauce. Arrange the chicken and enjoy!

A couple of things to note:This dish is nice accompanied with fresh arugula. You can sub the cornflakes with extra panko. You don’t need the corn sauce if fresh corn is out of season. Hit it with the hot sauce solo. Re-heat by crisping in a 400-degree oven.

Follow @jessica__monty for more recipes and tips.