Ingredients
- 1/2 cup lemon juice
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 2/3 cup water
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 4 chicken breasts , boneless skinless
- 1 cup flour
- 2 cups panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
Instructions
- Add the lemon juice, cornstarch, sugar and water to a small saucepan and bring to a boil on medium heat, cooking until thickened, about 5-6 minutes.
- Whisk the eggs, salt, and pepper in a shallow bowl.
- Cut the chicken breasts into 1” chunks.
- Place the flour into a shallow bowl.
- Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl.
- Preheat the oven to 375 degrees.
- Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet.
- Spray with vegetable oil spray for 2 seconds.
- Bake for 22-25 minutes or until golden brown.
- While still hot, toss with the lemon sauce and lemon zest.
Nutrition
Calories: 296kcal | Carbohydrates: 32g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 404mg | Potassium: 500mg | Fiber: 1g | Sugar: 8g | Vitamin A: 95IU | Vitamin C: 7.3mg | Calcium: 44mg | Iron: 2.1mg
