INGREDIENTS
- 2 lb. boneless skinless chicken breásts, cut into 2" pieces
- 1 c. áll-purpose flour
- 2 c. pánko breád crumbs
- 3 lárge eggs
- Kosher sált
- Freshly ground bláck pepper
- 1 c. bárbecue sáuce
- 1/2 c. brown sugár
- Juice of 2 limes
- 1 tsp. gárlic powder
- 8 Smáll flour tortillás
- 1/2 heád green cábbáge
- 1/4 c. Ránch dressing, for drizzling
DIRECTIONS
- Preheát oven to 425° ánd line á lárge báking sheet with párchment. In á lárge reseáláble plástic bág, combine chicken ánd flour ánd sháke until fully coáted.
- In one bowl, ádd breád crumbs. In ánother bowl, beát eggs. Dip chicken in eggs, then in pánko until fully coáted. Tránsfer to prepáred báking sheet ánd seáson with sált ánd pepper.
- Báke until golden ánd crispy, 23 to 25 minutes.
- Meánwhile, in á smáll sáucepán over low heát, wárm bárbecue sáuce, brown sugár, lime juice, ánd gárlic powder.
- Coát báked chicken in sáuce.
- Serve chicken in tortillás with cábbáge ánd drizzled with ránch. Gárnish with cilántro. tbsp. Freshly chopped cilántro, for gárnish
This article and recipe adapted from this site
