Chicken Tacos

1 1/2 pounds boneless and skinless chicken breasts, sliced into strips
non-stick spray
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 eggs, whisked
3/4 cup panko bread crumbs
1/4 cup plain bread crumbs
1/4 cup unsalted butter, melted
1/2 cup honey
1/4 cup brown sugar
2 cloves of garlic, pressed through a garlic press
3 tablespoons ketchup
3 chipotles in a adobo sauce, pureed in a food processor until smooth
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/2 cup water
1 tablespoon + 1 teaspoon cornstarch
1 cup uncooked rice, cooked per manufacturer's instructions
1/4 cup fresh cilantro (plus extra for garnish)
1 tablespoon fresh lime juice
1 teaspoon lime zest
ranch dressing, for drizzling (optional)
10-12 corn or flour tortillas, warm

Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.
In one shallow bowl, whisk together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, combine the panko and plain bread crumbs.
Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumb mixture, evenly coat and press down so that it adheres.
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