Thursday, July 10, 2014

Honey Chicken Crispers

Sometimes I feel like I make the same dinners over and over and we need a change. Instead of my girls asking whats for dinner they just ask for something new. So I was really happy to be given this recipe. They were moist, crispy, and sweet. It didn't take long to make and they were a huge hit with everyone and it will definitely be put in the rotation.



Honey Chicken Crispers
Recipe Adapted from: Le Creme De La Crumb

3 large Chicken Breasts, 1/2inch thick & cut into strips
1 cup All-Purpose Flour
2 cups Panko Bread Crumbs
1 teaspoon Salt
1 teaspoon Pepper
2 Eggs, whisked
1/2 cup Butter, melted

Sauce
1/3 cup Honey
1/2 cup Granulated Sugar
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 cup Ketchup
1 Tablespoon Vinegar
1/3 cup Cold Water & 2 Tablespoons Corn Starch

1. Preheat the oven to 400 degrees. Pour your melted butter onto a large cookie sheet and spread it around so it coats the whole surface.

2. In a small dish whisk together the flour, salt, and pepper. In a second bowl pour the bread crumbs. In a third bowl put the whisked eggs. Dip the chicken strips in the flour to coat, then the egg, and last the bread crumbs. Then place the chicken on the prepared cookie sheet. Bake for about 8 minutes then turn over and bake for another 8 minutes. Remove from the oven.

3. While the chicken is baking, make the sauce. Combine all the ingredients in a large saucepan, except for the water and cornstarch. Bring to a boil over med-high heat, whisking constantly. In a small bowl whisk together the cold water and cornstarch. When the ingredients in the saucepan come to a boil add in the cornstarch mixture and stir until it has thickened. Reduce heat to low.

4.When the chicken is done baking, dip it in the sauce so it is coated. Serve.
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