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Sweet and Hot Vermont Chicken
2 tablespoon Unsalted butter
3 tablespoon Hot pepper sauce
1/4 teaspoon Worcestershire sauce
2 tablespoon Maple syrup
1/2 cup Flour
2 teaspoon Cayenne pepper
2 teaspoon Sugar
1 3/4 lb Hannaford Inspirations Thin Sliced Chicken Breast Cutlets
1 1/2 cup Vegetable oil
8 oz Hannaford Inspirations Chipotle Ranch Dressing
3 each Celery stalks, sliced into sticks
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Sweet and Hot Vermont Chicken

Sweet and Hot Vermont Chicken

Sweet and Hot Vermont Chicken
  • Servings:Serves 8
  • Prep Time:35 minutes
  • Cook Time:4 minutes
1. Make sauce. In a small saucepan over medium heat, melt butter and whisk in hot sauce, Worcestershire sauce, and maple syrup until smooth. Set aside.
2. In a medium bowl, whisk flour, cayenne, and sugar together until evenly blended.
3. Cut each cutlet into three long strips, each about 1 inch wide.
4. Add chicken to flour and toss well to coat.
5. Add oil to a large skillet over medium high heat. When very hot, use tongs to add strips one at a time, being sure to shake off any excess flour before frying. Cook chicken until slightly golden and cooked through, about 2 minutes per side. Do not overcrowd skillet. You may have to fry chicken in a few batches. Transfer cooked chicken to a plate lined with paper towels.
6. Place strips in a large mixing bowl and drizzle sauce over chicken. Toss strips to coat them with sauce.
7. Transfer strips to a platter and serve with choice of dressing and celery sticks.
Do-Ahead Tip: Prepare sauce up to two days in advance. Cover and refrigerate until needed. Over medium heat, warm and whisk sauce smooth before using.
Source: Hannaford fresh Magazine, January - February 2008