Prep: 15 minutes
Cook time: 15 minutes
Total time: 30 Minutes
Serves : 4 (you can double recipe)
3-4 chicken breasts, pounded to 1/2 inch thickness (I used chicken tenders instead)
1/2 cup flour
3 eggs + 2 tablespoons of water
1 cup panko bread crumbs ( I used the spicy blend )
SAUCE:
1& 1/2 cups brown sugar
1/3 cup Frank's red hot sauce (it can be original or buffalo flavor, I actually used the new honey garlic one and it came out great)
1/2 tsp. garlic powder
2 tablespoons water
Instructions:
1) Preheat oven to 425 degrees and grease a baking sheet with cooking spray.
2) Slice chicken breasts into strips (if not already using tenders). Add chicken strips and flour to a large ziplock bag (or bowl). Seal and toss to coat chicken in flour.
3) Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
4) Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.
5) While chicken is cooking, prepare the sauce. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.
6) When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing, if desired.
These definitely are sticky and can get messy (especially with the little ones) but they are a huge hit and very tasty especially with my changes I made. So definitely experiment with different breading and hot sauce flavors if you want...
