We eat a lot of chicken in our house, and I’m always trying to find new ways to prepare it so we don’t fall into a rut of making the same thing over and over again.
To celebrate Honeycomb Cereal’s 50th anniversary I was sent a box of the cereal and tasked with creating a recipe. You’re probably wondering how that ties in to chicken, aren’t you? I’ll admit, my first thoughts for recipes all centered around dessert (there are some great dessert recipes for Honeycomb cereal on the Post website, by the way), but Brian suggested going savory and then I got to brainstorming.
Honeycomb cereal is made with real honey, so I started thinking about flavor combinations that work well with that, and crispy honey chipotle lime chicken was born.
This a really easy – and flavorful – variation on your typical pan-fried chicken breast. It’s a great mix of sweet and sour with a kick of heat from the chipotle – the best of three worlds.
Here’s what you’ll need:
- 4 chicken breasts
- 1/2 cup Honeycomb cereal, crushed (I used the smooth side of a meat tenderizer, or you could use your food processor)
- 1/2 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Tabasco chipotle sauce
- Juice of 1 1/2 limes
- 2 eggs
- 2 tablespoons butter
- 2 tablespoons olive oil
And here’s how you do it:
Crush your Honeycomb cereal. Like I mentioned, I just put it in a baggie and hammered it with my meat tenderizer, but you could use a food processor to get finer crumbs if you’d like.
Mix the cereal crumbs with panko bread crumbs, and add salt and pepper. Stir well! In a separate bowl, mix the chipotle sauce, juice of 1 lime (save the other 1/2 lime for later) and eggs.
Dip the chicken in the chipotle mix, and then into the crumb mixture.
Then do it all again, so your chicken is well-coated.
Cook the chicken in a skillet with the butter and olive oil over medium heat. Squeeze the remaining lime juice over the chicken in the skillet. Cook until the breading is golden on both sides and the chicken is cooked all the way through.
And voila! You’re done. This is great served with rice, or over a salad with red bell peppers. Either way, it’s a new way to add chicken into your meal rotation and bring some amazing flavors to the dinner table.
