Roasted Grape and Ricotta Toasts
Roast red grapes with balsamic and rosemary, then toast sourdough on the same pan. Spoon them over lemony ricotta and finish with walnuts.
Snacks · Poultry
Honey and Hot Crispy Chicken Bites
Honey and Hot Crispy Chicken Bites. Made with honey, chicken breast and ketchup. Get ingredient amounts and step-by-step instructions.
25 mins2 servings
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Ingredients at original yield
- ¾ cup honey
- ¼ cup water
- 2 tablespoons Heinz ketchup
- 2 teaspoons chipotle powder
- 1 tablespoon apple cider vinegar
- ¾ cup flour
- 1 ½ cups panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon Pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 Eggs, beaten
- 3 large boneless, skinless chicken breasts, cut into strips
- ½ cup coconut oil, or more, as needed
How to make Honey and Hot Crispy Chicken Bites
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Place a medium sized sauce pan over medium high heat.
- 02
Add the honey, water, ketchup, chipotle powder and apple cider vinegar to the sauce pan.
- 03
Whisk and bring to a boil for about 2-3 minutes, allowing the mixture to reduce. Remove from heat and set aside to cool.
- 04
Take out three bowls to use as you bread the chicken.
- 05
In the first bowl, combine flour, salt, pepper and garlic powder.
- 06
In the second bowl, the beaten eggs.
- 07
In the third bowl, combine panko and paprika.
- 08
Carefully dip chicken strips into flour mixture, coating both sides, then into the egg mixture, then in the panko mixture. Note, tongs work great for this if you'd prefer not to get your hands dirty.
- 09
Heat oil in a large skillet over medium heat. Once small bubbles begin to form around the outer edge of the oil, carefully place each chicken tender into the skillet.
- 10
Allow chicken to cook for about 4-6 minutes per side, or until the breading is a deep golden brown and the chicken is fully white in the center.
- 11
If the breading is cooking faster than the chicken, place the tenders on a baking sheet and cook in the oven for 10-12 minutes at 425 degrees.
- 12
Place chicken tenders on a plate lined with paper towels to drain off any excess oil.
- 13
Toss tenders in the cooled sauce, coating completely, and serve.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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