At the start of the year, my husband and I started on a brand new journey in life that started with moving to Denver, Colorado from South Florida. I left my dayjob and have started writing full-time.

By cutting down to just one job, my hope was that I would have plenty of new free time to learn some new skills and try some new things.

My first new skill was to learn how to cook.

Oh, I know how to do some basics. I learned enough so I wouldn’t starve to death when I was living alone. But I was lucky enough to marry a man who loved to cook AND is an amazing cook. I wanted to be able to give him a night off every once in a while and not serve him spaghetti each time I cooked.

So…we bought several cookbooks and we set the goal that we would have to cook one new recipe each per week.

I’ve made 3 new entrees, two desserts, and one side dish so far, and you know what? They’ve all been great. If you would like to see pictures and to follow my cooking journey, be sure to follow me on Instagram or Facebook. I post pics in both places (along with book updates and puppy pictures).

Recently I posted a picture of a delicious and easy dish called Crunchy Honey Lime Chicken that a number of people asked me for the recipe for. I thought I would post the recipe here. First, though, I did NOT come up with this recipe. If you want this recipe as well as the recipe for the incredibly tangy cole slaw and fluffy peanut butter dessert I made, please order a copy of The Weeknight Dinner Cookbook. I really love this book. The recipes are tasty and easy.

Now let’s get cooking!

Ingredients:

½ cup of flour

1 tsp chili powder

¾ tsp kosher salt

½ tsp black pepper

¼ tsp cayenne pepper

1 egg

2 tsp milk

1 lb boneless chicken tenders

1-1/2 cups toasted panko breadcrumbs

2 tbsp olive oil or cooking spray

2 large limes (cut into wedges)

¼ cup of honey

Step 1: In a small bowl, whisk together flour, chili powder, salt, pepper, and cayenne pepper. (If you’d like a little more kick to your chicken, feel free to increase both the cayenne and chili powder. The current amount isn’t spicy.) Add egg and milk and whisk until smooth.

Step 2: Add the chicken to the flour mixture and coat completely.

Step 3: Place panko breadcrumbs in a medium sized bowl and a plate next to the panko mixture. Using your fingers or tongs, dip the coated chicken in the breadcrumbs. Coat completely. Place coated chicken on the plate.

Step 4: Warm oil in a large stainless steel skillet over medium-high heat. When oil is ready, use tongs to place chicken in the oil in a single layer. Flip after 2-3 minutes. After chicken has cooked for another 2-3 minutes, take chicken from oil and place on a clean plate. (There is an alternative way of cooking this in the oven, but you’ll just have to get the book to see it!)

Step 5: Squeeze lime wedges over the chicken and drizzle with honey. Serve and enjoy!

Thanks!!