Peach Sriracha Fried Chicken (or Tofu!)

January 05, 2015

Looking for something to spice up your after-holiday routine? Try this delicious recipe from the Jam Stand using peach sriracha jam!

1 jar peach sriracha jam
3 large eggs
Coarse salt
1/3 cup all-purpose flour
3-1/2 cups bread crumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1-1/2 pounds total) or firm tofu


  • In a shallow dish, whisk eggs with a tablespoon of peach sriracha jam.
  • In another shallow dish, season flour with 1/4 teaspoon of salt.
  • In a third shallow dish, season bread crumbs with one teaspoon of salt.
  • In a large skillet, heat oil on medium.
  • Meanwhile, coat the chicken (or tofu) in flour, shaking off excess. Then, dip in egg mixture, again letting excess drip off. Dredge in breadcrumbs, patting to adhere.
  • Increase heat to medium-high.
  • Working in batches, add chicken (or tofu) to skillet until browned, about four minutes. Turn with tongs, and cook two to three minutes more (if browning too quickly, lower the heat).
  • Drain on paper towels and eat it up!
  • Use remaining jam as a dipping sauce.

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