Crunchy Honey Lime Chicken
Crispy panko-coated chicken tenders finished with a bright squeeze of lime and a drizzle of honey.
Equipment
- Mixing Bowls
- Tongs
- Plate
- Skillet
- wire rack and rimmed baking sheet
- Measuring Spoons
- Measuring Cups
- Whisk
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 large 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 and whisk until smooth to form a wet batter.
- Place the panko breadcrumbs in a separate shallow bowl and set a plate nearby for the coated chicken.
- One at a time, dip each chicken tender into the batter to coat, then press into the panko until thoroughly coated; transfer to the plate.
- Stovetop option: Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add half the chicken in a single layer and cook undisturbed about 2 minutes per side, or until golden and cooked through; repeat with remaining chicken.
- Oven option: Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly grease the rack. Arrange the crumb-coated tenders on the rack, spray or brush with olive oil, and bake 10 minutes or until cooked through.
- Transfer the cooked chicken to a serving plate, squeeze lime wedges over the pieces, and drizzle with the honey just before serving.
Notes
- Use a wire rack for even baking and crispiness.
- Toast panko for extra crunch if desired.
- Adjust cayenne to control spice level.
- Work in batches when frying to avoid overcrowding.