Honey “n” Crunch Chicken Strips

Hello!  I share with you a new recipe for oven baked sweet and tangy chicken strips!  My recipe is easy and so good!  I know you will enjoy!  Remember a phrase to work with in the kitchen,  “Let’s Have Some Fun”!

Prepare a cookie sheet with sides lined with parchment paper

3 boneless skinless chicken breast – trim the edges from fat and cut into approximately 1” wide and 4” long strips

Lightly salt and pepper chicken

Set aside chicken while you mix the dipping ingredients for the coating

Mix in a bowl;

Honey and Tang Coating Sauce
2/3 cup of mayonnaise
1/3 cup prepared mustard
4 tablespoons of white balsamic pear infused vinegar, if you do not have this vinegar, use any flavor of a white vinegar.  Apple cider vinegar would be a good choice.  Get creative, use your imagination, and that one phrase I love, have fun!
1 teaspoon of granulated garlic
¼ teaspoon of cayenne pepper – If you cannot take the heat use black pepper instead.  If you have my cookbook you have read I like having some spice in the kitchen, heat is good.
3 tablespoons of honey
½ teaspoon of Lawry’s seasoned salt

Kikkoman Panko Japanese Style Bread Crumbs – 1 Box 8 ounces

Coat each piece of chicken into the Honey and Tang Coating Sauce
Then roll each piece into the Panko Bread Crumbs.  Do not pour the entire bread crumbs in a bowl, just pour as needed.  You may have some bread crumbs left over for future recipes.

Place chicken gently on your prepared cookie sheet

Bake in 350 degree preheated oven.  Bake for 25 minutes, gently turn each piece and bake another 25 minutes.  Enjoy!  These are crunchy, moist, and delicious.

Okay, enjoy with a glass of wine, salad, you could make a marinara sauce with pasta to serve, or prepare my special baked potatoes I have posted on my blog.  The sky is the limit, just have fun!  To re-heat, keeping the crust crunchy, best to use your oven or if you have a toaster oven.  The microwave will result in a soggy crust!  Keep the crunch!