World’s Moistest Chicken

Yes, I understand, however I couldn’t think of anything else to call it.

The only dark meat is a bag of wings, which I’m saving, so we are lowered to chicken breasts up until our next batch of chickens gets here tonight.

I wasn’t much in the state of mind to cook last night, so I treated the idea to bone and skin the breasts and stuff them with something as the moment of short-lived insanity that it was and decided to just roast them. Ah, however that would be dull, and roasted chicken breasts can become difficult, dry chicken breasts pretty quickly, even when you leave the skin and bones intact.

I ‘d roasted a whole chicken with mayonnaise in the past, with exceptional results, and chose that would work for the 3 split breasts I ‘d taken out of the freezer (” split breasts” is the typical 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 much better– and still keep the meal simple– was the addition of Sriracha, that red hot sauce that comes in a bottle with a rooster on it; I have actually ended up being rather fond of mayo combined with Sriracha of late.

If that makes me strange, then I’m happy to be unusual.

At any rate, the chicken came out fantabulously– moist, tender and delicious, with just the ideal kick of heat from the hot sauce. As Man Fieri would state, “Winner, winner, chicken dinner.”

Note: The specified serving size for this is nine, and they will be on the smallish side. It will serve six rather kindly, however that will increase the calories to over 600 per serving. Just so you understand.