Yes, I know, but I couldn’t think of anything else to call it.
Which is not to say it isn’t true. I used to be a boneless, skinless breast devotee when it came to chicken, probably because that’s all my mother ever fed us when we were growing up. In recent years, though, I’ve come to love dark chicken meat – preferably with the bone still in it and the skin still on it. And because dark chicken meat is also the favorite of the male members of my household, we seem to have eaten all of the thighs and legs stashed away in our freezer. The only dark meat is a bag of wings, which I’m saving, so we are reduced to chicken breasts until our next batch of chickens arrives tonight.
I wasn’t much in the mood to cook last night, so I treated the idea to bone and skin the breasts and stuff them with something as the moment of temporary insanity that it was and decided to just roast them. Ah, but that would be boring, and roasted chicken breasts can turn into tough, dry chicken breasts pretty easily, even when you leave the skin and bones intact.
I’d roasted an entire chicken with mayonnaise in the past, with excellent results, and decided that would work for the 3 split breasts I’d pulled out of the freezer (“split breasts” is the common term for the two halves of the breast of a chicken with the bones and skin). The only thing I could think of that might make it better – and still keep the dish simple – was the addition of Sriracha, that red hot sauce that comes in a bottle with a rooster on it; I’ve become quite fond of mayo mixed with Sriracha of late.
If that makes me weird, then I’m happy to be weird.
At any rate, the chicken came out fantabulously – moist, tender and flavorful, with just the right kick of heat from the hot sauce. As Guy Fieri would say, “Winner, winner, chicken dinner.”
Note: The stated serving size for this is nine, and they will be on the smallish side. It will serve six quite generously, but that will increase the calories to over 600 per serving. Just so you know.
- 3 large split chicken breasts
- salt and pepper
- 1 cup mayonnaise, preferably homemade
- 1/4 cup Sriracha hot sauce
- Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
- Pat the chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
- Allow the chicken to rest for 5 minutes; cut each breast into thirds and serve.
- Nutrition (per serving): 447 calories, 31.6g total fat, 135.9mg cholesterol, 323.2mg sodium, 322.6mg potassium, 1.2g carbohydrates, <1g fiber, 1.1g sugar, 38g protein