Brine:
1 quart water

1/4 cup salt

1/4 cup white sugar

1/4 cup hot sauce

4 skinless, boneless chicken breast halves, cut into strips
Coating:

1 cup all-purpose flour

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper


Sauce:

3 tablespoons vegetable oil

1 tablespoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon white sugar

1/4 teaspoon garlic powder

cooking spray


Directions


1. Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until

sugar and salt are dissolved into the brine. Place chicken pieces in the brine and

refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.



2. Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking

sheet and coat rack with cooking spray.



3. Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon

salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is

well mixed. Press chicken pieces into the coating until both sides are evenly coated;

place on the prepared rack.



4. Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking

spray; flip and spray the other side. Continue baking until chicken is no longer pink in

the center, about 10 minutes. An instant-read thermometer inserted into the center

should read at least 165 degrees F (74 degrees C).



5. Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon

cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and

1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds.

Brush oil mixture onto cooked chicken, adding more layers for extra heat.