Okay, I have a confession to make… this week I am not cooking from my books. That’s because *gasp* I’ve gone through almost all of the recipes from all of my books!
Never fear, there are more to come… in my next release which will be on sale soon!
In the meantime, I’ll continue to post my favorite recipes every Wednesday for you to enjoy.
This week I’m featuring “Crack” Chicken, so named because it’s so good it’s addictive. Crispy panko coated chicken tenders paired with a sweet and tangy sauce? Yes please!
1 c. all-purpose flour
2 lb. chicken tenders
2 c. panko breadcrumbs
3 large Eggs, beaten
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)
Preheat oven to 425 degrees F. In a large resealable Ziploc bag, combine flour and chicken. Shake until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked chicken in sauce and serve with ranch, if desired