The combination of sweet and spicy is one of my favorites. This sweet and spicy chicken breast recipe is a great dish to try. Best of all it will only take half an hour to make!
Chicken breast can be so bland. I don't know about you, but most times when I cook chicken breast, it's hard to make it tasty. This packs a flavor punch!
Why You'll Love This Sweet and Spicy Chicken Recipe
- Protein Rich - chicken breast is a great source of protein.
How to Make It Easy Chicken Strips
First, preheat your oven to 375 degrees F and line a baking sheet with parchment paper or non-stick spray.
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Next, in a large zip lock combine the ½ flour, ½ panko, spices and chicken tenders, then shake to fully coat the chicken.
Pour buttermilk into the bag and mix the contents of all bag thoroughly. Marinate for 1 hour or overnight.
When marinated roll each tender into the remaining panko and flour. Then transfer to the prepared baking sheet.
Next, you'll want to bake it for 15-20 minutes depending on the thickness of your chicken tenders.
After this, it's time to make the sauce! In a small bowl microwave together the honey and 1 teaspoon of red chili flakes for 2 minutes. (add ½ teaspoon of cayenne pepper if you’d like the sauce real spicy) Remove and cool a bit.
When everything has cooled enough to handle, coat each chicken strips with the honey sauce. Serve warm and enjoy.
Tadaa! You're all done. These tastes great with a side of fries, some biscuits, or by itself.
If you're looking for a sweet chicken taste, just omit the red chili frakes and cayeanne pepper.
Cook's Tips:
- In a rush? Just use thinner strips. they tend to cook faster
FAQ:
- Can you freeze these?
- This recipe is best fresh.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat it in pan for a crispy texture or microwave it for a few seconds
Looking for more easy dinner ideas? Try this Tomato Creamy Chicken Pasta or these Chicken Veggie Patties
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Sweet and Spicy Chicken
Ingredients
- 3 lbs chicken breast cut into strips
- 1 ½ cup flour
- 1 ½ cup panko may sub breadcrumbs, cornflakes or corn meal
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoons red chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper optional
- 1 cup buttermilk
- 1 cup honey
- 1 teaspoon red chili flakes
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or non-stick spray.
- In a large zip lock combine the ½ flour, ½ panko, spices and chicken tenders, then shake to fully coat the chicken.
- Pour buttermilk into the bag and mix the contents of all bag thoroughly. Marinate for 1 hour or overnight.
- When marinated roll each tender into the remaining panko and flour. Then transfer to the prepared baking sheet.
- Bake for 15-20 minutes depending on the thickness of your chicken tenders.
- In a small bowl microwave together the honey and 1 teaspoon of red chili flakes for 2 minutes. (add ½ teaspoon of cayenne pepper if you’d like the sauce real spicy) Remove and cool a bit.
- When everything has cooled enough to handle, coat each chicken strips with the honey sauce. Serve warm and enjoy.
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