Crunchy Honey Lime Chicken Recipe
This Crunchy Honey Lime Chicken is SO EASY! Crispy panko-coated chicken tenders glazed with a sweet and tangy honey lime sauce.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Baking Sheet
- Whisk
- Cooking Spray or Parchment Paper
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper or 1 teaspoon paprika, if preferred
- 1 egg
- 2 tablespoons milk
- 1 lb boneless skinless chicken tenders or chicken breast cut into strips
- 1.5 cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large limes cut into wedges
- 0.5 cup honey
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the chicken cooks evenly and achieves that perfect crispy texture.
- In a large mixing bowl, combine the all-purpose flour, chili powder, kosher salt, ground black pepper, and cayenne pepper (or paprika). Mix well to ensure all the spices are evenly distributed.
- In another bowl, whisk together the egg and milk until fully combined. This will be the binding agent for the breadcrumbs.
- Prepare your breading station by placing the flour mixture, egg mixture, and panko breadcrumbs in separate shallow dishes. This will make the breading process much easier and mess-free.
- Take each chicken tender and first coat it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off, and finally coat it in the panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
- Place the coated chicken strips on a baking sheet lined with parchment paper or sprayed with cooking spray. Make sure they are spaced out evenly for optimal cooking.
- In a small bowl, melt the butter and mix it with the olive oil. Drizzle this mixture over the chicken strips to help them achieve a golden brown color while baking.
- Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden and crunchy. Flip the chicken halfway through for even cooking.
- While the chicken is baking, prepare your honey lime glaze. In a small saucepan, combine honey and the juice of one lime over low heat. Stir until warmed through and well mixed.
- Once the chicken is done baking, remove it from the oven and drizzle the honey lime glaze over the top. For an extra touch, you can serve additional lime wedges on the side.
Notes
- Adjust the spice level by increasing or reducing the chili powder and cayenne pepper to your preference.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Leftovers can be stored in the fridge for up to three days and reheated in the oven to restore crispiness.