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1 package boneless, skinless chicken (white or dark)
2 eggs
1 and 1/2 cups panko crumbs (gluten free, such as Jason, or regular)
2 tablespoons sesame seeds
1 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1/3 cup honey, or use Gefen Hot Honey and omit the sriracha
1 to 2 tablespoons Tonnelli Sriracha Sauce (or to taste)
Line a rimmed baking sheet with Gefen Parchment Paper. Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, lightly beat eggs.
In a second bowl, combine panko with sesame seeds, salt, pepper, garlic powder, onion powder, and paprika.
Dip chicken first into the egg, then dredge in panko mixture, coating all sides. Place onto prepared baking sheet.
In another bowl, combine honey and sriracha; mix well. Drizzle over chicken.
Bake, uncovered, for 30 to 40 minutes, until cooked through.
How Would You
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Can the chicken be dredged in oil instead of eggs?
We haven’t tested it, but I’d try mayo instead of eggs—it keeps the chicken juicy and delicious!