Ingredients
2 lb. boneless skinless chicken breasts, cut into 2" pieces
1 c. all-purpose flour
2 c. panko bread crumbs
3 large eggs
Kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. packed brown sugar
Juice of 2 limes
1 tsp. garlic powder
8 Small flour tortillas
1/2 head green cabbage
1/4 c. Ranch dressing, for drizzling
2 tbsp. Freshly chopped cilantro, for garnish
Preparation
Step 1Preheat oven to 425° and line a large baking sheet with parchment. In a large resealable plastic bag, combine chicken and flour and shake until fully coated. Step 2In one bowl, add bread crumbs. In another bowl, beat eggs. Dip chicken in eggs, then in panko until fully coated. Transfer to prepared baking sheet and season with salt and pepper. Step 3Bake until golden and crispy, 23 to 25 minutes. Step 4Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder. Step 5Coat baked chicken in sauce. Step 6Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.
Editor’s Note: The recipe title for this dish was changed on July 9, 2020.
