Sweet and Sticky Chicken Strips

• Meat

  • 1 lb Chicken breast, boneless and skinless

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 2 Eggs mixed with

• Condiments

  • 1/2 cup Cayenne pepper sauce

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 1/2 cups Brown sugar
  • 1/4 tsp Cayenne pepper, ground
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • ranch, for serving

Found on cookingandbeer.com

Ingredients

• 1 pound boneless and skinless chicken breast, cut into strips
• 3/4 cup all-purpose flour
• 2 eggs mixed with 1 tablespoon of water
• 1 cup panko bread crumbs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper
• 1 1/2 cups brown sugar
• 1/2 cup cayenne pepper sauce (like Frank’s Red Hot)
• 2 tablespoons unsalted butter
• ranch, for serving

Directions

• Preheat your oven to 450 degrees F and line a large baking sheet with foil. Spray it generously with nonstick spray. Set aside.
• To one shallow bowl, add the flour. To a second shallow bowl, add the egg wash (2 eggs mixed with 1 tablespoon of water); and to a third shallow bowl, combine the bread crumbs, salt, garlic powder and cayenne pepper.
• Dredge the chicken strips in the flour, shaking to get rid of any excess. Transfer to the egg wash and fully coat. Finally, place the chicken strips in the panko bread crumb mixture and press to adhere where necessary. Place the chicken strips on the prepared baking sheet and spray generously with a non-stick spray. Bake for 20-22 minutes or until crispy, brown and cooked through.
• While the chicken is cooking, prepare your sauce. In a medium saucepan, whisk together the brown sugar, cayenne pepper sauce and butter. Bring to a boil, stirring constantly, and then remove from heat.
• Once the chicken has cooked, toss it in the sauce. Serve immediately with ranch. Enjoy!