Description
Baked to perfection in the oven, you would never know that this crispy chicken is baked and not fried!
Ingredients
- FOR THE CHICKEN:
- ¾ cups All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Ground Cayenne Pepper
- 2 whole Eggs, Whisked
- ¾ cups Panko Bread Crumbs
- ¼ cups Plain Bread Crumbs
- 1-½ pound Boneless And Skinless Chicken Breasts, Cut Into Strips
- ¼ cups Unsalted Butter, melted
- FOR THE SAUCE:
- ½ cups Honey
- ¼ cups Brown Sugar
- 2 cloves Garlic, Pressed Through A Garlic Press
- 3 Tablespoons Ketchup
- 3 whole Chipotles In Adobo Sauce, Pureed In A Blender Or Food Processor
- 2 Tablespoons Hot Sauce
- 2 Tablespoons Apple Cider Vinegar
- ½ teaspoons Onion Powder
- Salt And Black Pepper To Taste
- ½ cups Water
- 4 teaspoons Cornstarch
- FOR THE RICE:
- 1 cup Uncooked Rice, Cooked Per Manufacturer’s Instructions
- ¼ cups Fresh Cilantro, Chopped, Plus Extra For Garnish
- 1 Tablespoon Fresh Lime Juice
- 1 teaspoon Lime Zest
- Salt And Pepper, to taste
- FOR THE TACOS:
- Ranch Dressing, For Drizzling (optional)
- Fresh Cilantro, Chopped
- 10 whole Flour Or Corn Tortillas, Warmed Through
Preparation
Preheat oven to 450ºF and spray a large baking sheet with nonstick spray. Set aside.
In one shallow bowl, whisk together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, combine the panko and plain bread crumbs.
Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumb mixture, evenly coat and press down so that the crumbs adhere.
Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450ºF for 8–10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.
While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout.
In a small bowl, whisk together the cornstarch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3–4 minutes. Reduce the heat to low.
Submerge each chicken strip in the sauce, and place on a plate to the side.
Prepare rice by combining cooked rice, cilantro, lime juice, lime zest and a dash of salt and pepper.
Assemble tacos by layering on rice, chicken, a drizzle of ranch dressing (if you are using) and a sprinkling of cilantro onto a warmed corn or flour tortilla. Serve immediately, and enjoy!
