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This is an easy recipe for skinless chicken, the recipe ratios can be adjusted with minimal effect on the overall flavor. The tenderness of the chicken can be adjusted by increasing or decreasing the baking and or boiling time.

Step 1:

BOILING HOT WATER AND HOT OVENS CAN CAUSE SERIOUS INJURY, USE EXTREME CAUTION.

Step 2:

PLACE CHICKEN PIECES INTO A LARGE BOILING POT AND BRING TO BOIL, REDUCE HEAT TO SMMER FOR 30 MINUTES OR SLIGHTLY LONGER FOR MORE TENDERNESS.

Step 3:

 IN A SAUCEPAN COMBINE:      8 Tablespoons butter
                                                         8 Tablespoons hot sauce
                                                         2 teaspoon white vinegar           
                                                        ½ teaspoon black pepper
                                                         2 teaspoon salt   

STIR OVER LOW HEAT UNTIL BUTTER HAS COMPLETELY MELTED AND REMOVE FROM HEAT.

Step 4:

REMOVE CHICKEN PIECES WITH A LARGE STRAINING SPOON AND REMOVE THE SKIN WITH TONGS OR THE METHOD YOU PREFER, THEN PLACE THE CHICKEN PIECES INTO A SQUARE CAKE PAN OR DISH WITH SIDES.  (***USE CAUTION WHEN WORKING AROUND HOT WATER***)

Step 5:

POUR THE HOT SAUCE ONTO THE CHICKEN PARTS AND USE A BRUSH TO EVENLY COAT. YOU WILL WANT TO BRUSH THE CHICKEN AGAIN BEFORE SERVING.

Step 6:

PLACE THE CHICKEN FILLED PAN IN THE OVEN AND BAKE AT 350 degrees FOR 20 MINUTES. REMOVE AND SERVE. (*** THE BOILING TIME AND OR OVEN TIME CAN BE ADJUSTED TO SUIT YOUR PREFERENCE FOR THE TENDERNESS OF THE CHICKEN***)

Step 7:

Yum!!

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