“There’s no curse like getting what you want.”  Joe Abercrombie

What I wanted was crispy chicken without a lot of hot grease and the smell of hot grease suffusing the house.  That would be fried chicken without the fried. Dare to dream!

Then I found this amazing recipe for crispy chicken tenders, but I was fresh out of tenders.  What to do?  It was a easy.  My freezer was home to a bag of chicken breasts.  I thawed two and cut them into strips to make them about the size of tenders, only shorter.  The resulting adventure resulted in crispy chicken that made a fried chicken noise when I bite into it.  Yummy!


1/2 cup flour

1 lb. chicken breast cut into strips

1 cup panko bread crumbs

2 eggs

S&P to taste

1/2 cup barbecue sauce

1/4 cup brown sugar

Juice of 1 lime

1/2 teaspoon garlic powder

Ranch dressing, for serving (optional)


Preheat the oven to 425°.  Cover a baking sheet with parchment paper if you want to have an easier cleanup.

In a large plastic bag combine the flour and chicken.  Shake until fully coated.

Set up a dredging station: In one shallow bowl put the bread crumbs.  In another shallow bowl whisk together the eggs and 1 tablespoons of water.  Dip the chicken into the egg mixture, then coat in bread crumbs.  Transfer the coated chicken to the prepared baking sheet and season generously with salt and pepper.

DREDGING STATION – The most important rule about dredging is to use one hand for the wet ingredients and one hand for the dry ingredients.  Don’t, under penalty of losing your birthday, let one hand help the other.  Keep the wet hand only in the wet ingredients and the dry hand only in the dry ingredients.  The real penalty, (I was only kidding about your birthday) is a major mess and hands more battered than the chicken.  Not a pretty sight!  Continue …

Bake until golden and crispy, 20 to 25 minutes.


Meanwhile, in a small saucepan over low heat, whisk together the barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer this mixture for about 5 minutes.

Transfer the sauce to a large bowl.  Toss the baked chicken in sauce until coated. Serve with ranch, if desired.


As you can see, I did not toss the chicken pieces in the sauce.  My husband is not a sauce lover (he ate his chicken bites with honey) so I served the sauce on the side.  Green beans rounded out the meal.

Leftover report – The leftover chicken does not stay crispy when stored in the fridge. However, a stint in the oven crisped it up.  Tossing the chicken in the sauce might have caused a problem with this.  Sauce on the side would be my go-to.

And finally, this recipe is definitely a keeper.  Crispy chicken without the hot grease.  Life is good.

Loveya – The Grandma



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