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Crunchy Honey Lime Chicken

Crispy panko-coated chicken tenders finished with a bright squeeze of lime and a drizzle of honey for a sweet-tangy finish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 2 tablespoons milk
  • 1 pound boneless skinless chicken tenders
  • 1 1/2 cups panko breadcrumbs toasted if desired
  • 2 tablespoons olive oil or more for stovetop cooking
  • 2 limes cut into wedges
  • 1/4 cup honey

Instructions

  • In a medium bowl whisk together the flour, chili powder, kosher salt, black pepper, and cayenne until evenly combined.
  • Add the egg and milk to the seasoned flour mixture and whisk until smooth.
  • Place the chicken tenders into the bowl and stir or toss to coat each piece completely in the wet flour mixture.
  • Put the panko breadcrumbs in a separate shallow bowl. Using tongs or your fingers, press each coated chicken piece into the panko to fully cover, then transfer the crumb-coated strips to a plate.
  • For stovetop: heat 2 tablespoons olive oil in a large stainless steel skillet over medium-high until shimmering. Add half of the chicken in a single layer and cook undisturbed about 2 minutes per side, or until browned and cooked through. Repeat with remaining chicken.
  • For oven: preheat the oven to 425°F (218°C). Place a wire rack on a rimmed baking sheet and lightly grease the rack. Arrange the crumb-coated chicken in a single layer on the rack, spray or brush with oil, and bake 10 minutes or until cooked through.
  • Transfer the cooked chicken to a serving plate. Squeeze lime wedges over the chicken and drizzle with honey just before serving.

Equipment

  • Mixing bowls
  • Whisk
  • Tongs
  • plate
  • skillet or rimmed baking sheet with wire rack
  • Measuring cups and spoons
  • oven (if baking)

Notes

  • Toast panko for extra crunch if desired.
  • Cook in batches to avoid overcrowding the pan.
  • Adjust cayenne for more or less heat.
  • Use oil spray for an easier oven method.