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ingredients
Chicken
- 2 (8 ounce) boneless, skinless chicken breasts each split in half lengthwise (so you have 4 thin breast)
- 3/4 cups all purpose flour
- 1 tbsp garlic powder divided
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
hot honey butter
- 1/2 cup unsalted butter melted
- 1/4 cup honey
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1/4 tsp salt
assembly
- 4 burger buns lightly toasted
- 2 cups shredded iceberg lettuce
- ½ cup buttermilk ranch
INSTRUCTIONS
chicken
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Pat each chicken breast dry with paper towels. Season both sides of each piece of chicken with salt and pepper.
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In a shallow baking dish combine flour, 1/2 tablespoon garlic powder, 1/2 teaspoon turmeric, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk together.
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In another shallow bowl whisk together eggs.
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In a third shallow dish combine panko and remaining spices. Whisk together.
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Dredge each chicken breast into the flour mixture, shaking off any excess. Dredge each chicken breast in beaten eggs until fully coated. Last, dredge each chicken breast in the panko mixture, pressing the crumb coating firmly onto each piece of chicken.
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Transfer coated chicken to a well, greased cooling rack placed over a rimmed baking sheet, about 1 1/2 inches apart. Refrigerate for 30 minutes.
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Preheat oven to 400˚F. Remove chicken breasts from refrigerator and spray each coated chicken breast with cooking spray on each side and bake for 15 to 20 minutes or until coating has lightly browned and the chicken has cooked through.
hot honey butter
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