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Fire Chicken

Fire Chicken



6 cups water

¼ cup salt

½ cup sugar

1 large onion grated

6 large cloves garlic, crushed

2 branches thyme

1 branch rosemary

1 branch sage

½ tablespoon hot pepper flakes

1 tablespoon black peppercorns

4 large chicken breasts


3 cups chicken broth

1 cup grated onion

2 teaspoon minced garlic

¼ cup tomato paste

1/3 cup brown sugar

1 1/2 tablespoons chili powder

1 ½ tablespoons chipotle powder

¼ teaspoon black pepper

1 ½ tablespoons paprika

2 teaspoons ground cayenne 

1 tablespoon vinegar

1 tablespoon molasses


1 cup all purpose flour

3 cups crushed corn flakes

1 cup bread crumbs

1 teaspoon salt

1 teaspoon coarse black pepper


4 eggs

1 cup butter milk

Vegetable oil

Texas toast

Pickle slices



Bring the water to a boil, add salt and sugar and stir to dissolve.  Add the remaining ingredients, reduce heat and simmer covered for 5 minutes.  Pour into a large metal bowl, let cool to room temp and place in the refrigerator until cold.  


Cut chicken breasts in half widthwise and pound to a 1/2 inch thickness.  Place in the cold brine and refrigerate overnight.  


Bring the chicken broth to a simmer in a sauce pan and add the onion and garlic.  Simmer 5 minutes and then strain into a bowl.  Add the liquid back to the sauce pan over medium temp.  

Whisk in the remaining ingredients and simmer uncovered until sauce starts to thicken.  About 15-20 minutes.  Salt and pepper to taste, remove from heat and let cool.

Fried Chicken

Mix the corn flakes, bread crumbs and salt & pepper together.  In a separate bowl, whisk the eggs and buttermilk together.


Pat dry the chicken, dredge in the flour, dip in the eggs mixture and then coat in the corn flakes mixture.  Place chicken on a wire rack.  

Deep fry chicken at 300 degrees until browned.  About 8-10 minutes.  

Dip each piece of chicken in the sauce and serve on Texas toast with a pickle slice.  

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