Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 2 cups breadcrumbs (Panko recommended)
- 2 tablespoons honey
- 1 large onion (finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper (to taste)
- Vegetable oil (for frying)
Instructions
- Start by preparing your chicken. Cut the boneless breasts into strips, about 1-inch thick.
- In a bowl, mix the flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs.
- In a third bowl, place the breadcrumbs. This is where the magic happens.
- Dip each chicken strip first into the flour mixture, then into the beaten eggs, and finally coat them in breadcrumbs. Make sure they are well-coated for that perfect crunch.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. You want it hot enough that a breadcrumb sizzles when dropped in.
- Carefully add the chicken strips to the hot oil. Fry them for about 4-5 minutes on each side or until golden brown and cooked through.
- Once done, transfer the strips to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine honey and chopped onions. Cook over medium heat until the onions are soft and translucent.
- Drizzle the honey onion mixture over the chicken strips just before serving. Enjoy!
- Prep Time: 20
- Cook Time: 10