This recipe includes yummy, honey mustard dipping sauce.
Preheat oven to 475 degrees F.
Mix panko, paprika, onion powder, and salt in a medium bowl, drizzle with the oil and incorporate with a fork until the oil and dry ingredients are completely mixed.
Lightly beat egg in another medium bowl.
Dip the chicken pieces into the egg, press into the panko mixture, then place the chicken pieces on a wire rack in a roasting pan or baking sheet.
Bake the chicken until golden brown and internal temperature is 165 degrees F, about 20 to 25 minutes.
Meanwhile, whisk together the sour cream, Dijon, and honey in a small bowl, cover and refrigerate until ready to serve the chicken.
By Deeli from Richland, WA
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Skin and bone chicken, if not already done. Cut each in halves, lengthwise. Place each half between 2 sheets of waxed paper. With a wooden mallet or rolling pin, pound until very thin.
Cook noodles according to package directions. Meanwhile, combine the lemon and lime juices in a small bowl; set aside. Place the bread crumbs in a large resealable plastic bag; add chicken, one piece at a time, and shake to coat.
In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder, and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat.
In one bowl, put wheat flour. In another, put beaten eggs and water. In another dish, mix bread crumbs and spices except for the lemon juice.