Mexican-Style Crack Chicken
I’ll tell you one thing about this recipe: there’s a reason why it’s called crack chicken! Just thinking about it again makes my mouth water - the chicken is so crispy and moist and smothered in a sticky, smokey sauce that makes you want to lick the plate clean! We served ours with a flavourful black bean rice and a pico de gallo - a perfectly fresh and zesty accompaniment for the chicken!
Ingredients
4 chicken breasts - cut into thumb sized chunks
140g plain flour
½ tsp salt
½ tsp black pepper
2 large eggs
200g Panko breadcrumbs - if you don’t have panko, ordinary white breadcrumbs can be used)
Sauce
225g tomato sauce
225g bbq sauce
100g honey
2 cloves garlic crushed
Juice of 2 limes
Method
Heat the oven to 200c - cover a large baking tray with parchment paper.
Place the chicken in a large bowl, add the flour and gently fold with a metal spoon or your hands so that the chicken pieces are completely coated with the flour.
Place the breadcrumbs in a shallow bowl - mix, in a second shallow bowl whisk together the eggs.
Using 1 hand first dip a piece of chicken into the egg then into the breadcrumbs - place on the prepared baking tray. Repeat until all chicken pieces are coated with the crumbs - season well with the salt and pepper.
Bake in the oven for 25 - 30 minutes until crispy and golden shake halfway through cooking.
While the chicken is cooking prepare the sauce by mixing all of the ingredients together in a small saucepan, simmer for 5 minutes.
Place the cooked chicken into a large bowl - add the cooked sauce and toss until all of the chicken is evenly coated. Serve immediately.
