Sticky Chicken Fingers
Chili-Lime Corn on the Cob and Fried Pineapple
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 cup (or more) panko breadcrumbs
- 3 eggs
- 4 Tbsp water, divided
- 1½ cups packed brown sugar
- ⅓ cup mild buffalo wing sauce
- ½ tsp garlic powder
- 1 (16-oz) bottle Ranch dressing
Instructions
- Preheat oven to 425°F. Pound chicken to ½-inch thickness in a zip-top bag using the heel of your hand. Cut chicken into strips.
- Combine chicken strips and flour in a large zip-top bag. Seal and toss.
- Place panko in a bowl. Whisk together eggs and 2 Tbsp water in another bowl.
- Dip chicken in egg mixture, then toss in panko crumbs, coating well.
- Place chicken on a greased baking sheet; spray chicken with cooking spray to aid in browning.
- Bake 15 to 20 minutes or until chicken is browned and done.
- Combine brown sugar and wing sauce in a saucepan; stir over medium-high heat until sugar is melted and mixture just comes to a simmer. Do not boil. Remove from heat; stir in garlic powder and 2 Tbsp water.
- Toss hot baked chicken in sauce. Serve warm with Ranch dressing.
Side Dish Ingredients
- 6 ears corn, in husks (or use frozen mini ears)
- 4 Tbsp butter, divided
- 1 tsp chili powder (optional)
- 1 lime, cut into wedges
- 1 (20-oz) can pineapple slices, well drained
Side Dish Instructions
- Place corn, still in husks, on a damp paper towel in microwave.
- Microwave at HIGH 7 to 10 minutes, turning corn after 4 minutes. Let stand 5 minutes, and then remove husks and silks. Break ears of corn in half.
- Spread 3 Tbsp butter over corn, and sprinkle with chili powder, if desired; squeeze lime juice over corn.
- Sauté pineapple slices in 1 Tbsp melted butter in a large nonstick skillet over medium heat until beginning to brown; turn and repeat on the other side.
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