Sweet and Sticky Chicken Strips are a simple, quick and delicious dinner or lunch recipe! They are dredged in the perfect mixture and baked not fried, making them super crispy on the outside and tender on the inside!
Do you guys ever crave foods from your childhood? I know that I do. I find myself craving both my mom and dad’s cooking like all the time. Maybe it’s because now I have stepped into the role of always doing the cooking, and it’s nice to have someone cook for you once in awhile. Or maybe it’s just the nostalgia of the whole thing. Who knows. I do know that I miss some foods every now and then, and the only way to rectify the situation is to make them myself!
I feel like every kid, especially millennials, were obsessed with chicken strips at one point or another in their lives. In fact, I may or may not know a select few people from my generation that are still as picky as they were when they were 10 and still only ever order chicken strips at a restaurant. I will not name names, but you know who you are. :)
The one thing about chicken strips, in my opinion, is that they are boring. I can’t just have a chicken strip. It either has to have a sauce of some kind to dip it in, or it has to be dredged in something delicious. Enter these sweet and sticky chicken strips. These chicken strips are one of my favorite comfort foods. They are baked and not fried, so that takes away a little bit of the guilt. They almost remind me of those honey chipotle chicken crispers they used to sell at Chili’s, without the spice. Do they still sell those? I have no idea. I have not stepped in a Chili’s in years, but these strips kind of remind me of those, and they are so delicious you guys. So delicious.
I hope you guys enjoy this recipe as much as I do, and I hope that it takes you straight back to your childhood as well! Pair it with a pale ale and enjoy!
1 pound boneless and skinless chicken breast, cut into strips
3/4 cup all-purpose flour
2 eggs mixed with 1 tablespoon of water
1 cup panko bread crumbs
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1 1/2 cups brown sugar
1/2 cup cayenne pepper sauce (like Frank’s Red Hot)
2 tablespoons unsalted butter
ranch, for serving
Preheat your oven to 450 degrees F and line a large baking sheet with foil. Spray it generously with nonstick spray. Set aside.
To one shallow bowl, add the flour. To a second shallow bowl, add the egg wash (2 eggs mixed with 1 tablespoon of water); and to a third shallow bowl, combine the bread crumbs, salt, garlic powder and cayenne pepper.
Dredge the chicken strips in the flour, shaking to get rid of any excess. Transfer to the egg wash and fully coat. Finally, place the chicken strips in the panko bread crumb mixture and press to adhere where necessary. Place the chicken strips on the prepared baking sheet and spray generously with a non-stick spray. Bake for 20-22 minutes or until crispy, brown and cooked through.
While the chicken is cooking, prepare your sauce. In a medium saucepan, whisk together the brown sugar, cayenne pepper sauce and butter. Bring to a boil, stirring constantly, and then remove from heat.
Once the chicken has cooked, toss it in the sauce. Serve immediately with ranch. Enjoy!