Ingredients

The following ingredients have 4 Servings
  • 3-4 boneless skinless chicken breasts (pounded to ½ inch thickness)
  • 1 ½ cups panko breadcrumbs
  • 3 eggs
  • 3 tablespoons water
  • ⅓ cup flour
  • ⅓ cup Frank's hot sauce ((this brand really makes the sauce!))
  • ⅔ cup brown sugar
  • ½ cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • ¼ teaspoon crushed red pepper flakes ((optional))
  • 1 teaspoon salt
  • 1 tablespoon water

Instruction

  • Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken.
  • Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken.
  • Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium sauce pan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use.
  • When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.