3-4 chicken breasts, pounded to 1/2 inch thickness
1/2 cup flour
3 eggs + 2 tablespoons water
1 cup panko bread crumbs
2 tablespoons butter
1 1/2 cups brown sugar
1/3 cup Frank’s hot sauce (it can be original or buffalo flavor)
1/2 teaspoon garlic powder
2 tablespoons water
Preheat oven to 425 and grease a baking sheet with cooking spray.
Slice chicken breasts into strips. Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.
Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.
While chicken is cooking, prepare the sauce. Melt butter in a medium sauce pan over medium-high heat. Add brown sugar and hot sauce and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.
When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.