Crack Chicken Tacos

• Meat

  • 2 cut into pieces 2 lb. boneless, skinless chicken breasts, boneless skinless

• Produce

  • 1 Cilantro, fresh
  • 1 tsp Garlic powder
  • 1/2 head Green cabbage
  • 2 Limes, juice of

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Barbecue sauce
  • 1 Ranch dressing

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1/2 cup Brown sugar
  • 1 Kosher salt

• Bread & Baked Goods

  • 8 Flour tortillas, small
  • 2 cup Panko breadcrumbs

Found on delish.com

Ingredients

• 2 lb. boneless skinless chicken breasts, cut into 2 pieces
• 1 c. all-purpose flour
• 2 c. panko bread crumbs
• 3 large Eggs, beaten
• kosher salt
• Freshly ground black pepper
• 1 c. barbecue sauce
• 1/2 c. brown sugar
• Juice of 2 limes
• 1 tsp. garlic powder
• 8 Small flour tortillas
• 1/2 head green cabbage
• Ranch dressing, for drizzling
• Fresh cilantro, for garnish

Directions

• Make crack chicken: Preheat oven to 425°. In a large resealable plastic bag, combine chicken and flour and shake until fully coated.Set up a dredging station: In one bowl, add panko bread crumbs and in another bowl, whisk eggs and add 2 tablespoons water. Dip chicken in eggs then in panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.Bake until golden and crispy, 23 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.Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.