Orange Firecracker Chicken

The Art Institute of Charlotte Senior chef Natasha Franics

Firecracker Hot & Spicy®

45 minutes
45 minute


3 oz. Firecracker Hot & Spicy®
2 chicken breasts
¼ cup oil
3 tbsp. breadcrumbs
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
2 tsp. chicken seasoning

Orange Sauce
½ cup water
½ cup brandy
2 tbsp. sugar
1 cup heavy cream
1 orange
1 orange zest
½ tsp. kosher sea salt

½ cup rice
½ green pepper
½ red pepper
½ yellow onion
½ cup chicken stock
½ cup tomato sauce
2 tbsp. butter
Salt and pepper to taste


Grind firecracker mix place in bowl add breadcrumbs set aside. Mix salt, pepper, garlic, and Montreal seasoning together set aside. Heat oven to 350°. Trim fat from chicken and season with seasoning mixture. Heat oil in frying pan. Bread chicken with firecracker mixture and sear on both sides, place chicken on cookie sheet and finish cooking in oven about 25 minutes.

Orange Sauce
Add all sauce ingredients into a small saucepan and bring just to a simmer. Allow to cook gently for 5 minutes before spooning over cooked, sliced chicken breast

Heat oven to 350°. Heat stock and tomato sauce in sauce pot. In another sauce pot heat butter add peppers and onions cook until tinder add rice and coat with butter add stock mixture season with salt and pepper cover place in over for 15 to 20 minutes.

Tags: Art Institute, Chicken, fall recipe, Firecracker Hot & Spicy, orange, recipe

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