This was a hellofresh recreation of two different recipes combined but it turned out so good I needed to share! I made this for Tyler and I using two large chicken breasts so adjust measurements accordingly!
2 Chicken breasts (can also use cutlets or tenders)
1/2 Cup Panko Bread Crumbs
1 tsp Garlic Powder
1 Tbs Cornstarch
2 Tbs Sour Cream
Vegetable Oil (I used avocado)
Salt & Pepper
Mike's Hot Honey (or regular honey with red pepper flakes added)
Either pound chicken until 1/2 inch thick or I just cut my chicken breasts into strips - you just want it to be able to cook quickly. Season all over with garlic powder, salt and pepper. Coat chicken in sour cream with either a brush or in a ziplock bag. In a shallow dish, combine panko, cornstarch and 1/2 tsp of salt. Coat chicken, one piece at a time pressing into panko. Heat 1/3 inch layer of oil in a large skillet to medium-high heat. Once oil is to temperature add chicken (work in batches if serving more). Cook until chicken is brown on both sides and thoroughly cooked, about 3-4 per side. Transfer to a paper towel lined plate. While chicken is still warm, drizzle a little honey on so it melts into the chicken. *I finished these in the oven that I already had on roasting some veggies to ensure the chicken was cooked because I'm paranoid like that but they stay very juicy because of the sour cream!*
We had this with roasted potatoes and veggies. Enjoy!
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