Chicken Tenders with Apricot Barbecue Sauce
This week the food world has been buzzing about the hottest trend coming out of Los Angeles – CocoaChicken. That’s right, chocolate fried chicken.
Now, I am going to reserve judgement since I haven’t had a chance to taste this new concoction. It may sound crazy, but everyone is saying it is fantastic! Think about it, we love the classic Mexican mole chicken also made with bittersweet cocoa. Maybe it’s not such a wild idea after all?
Today’s recipe is similar in a wild but wonderful way. These chicken tenders are baked not fried, and they also have a very unique secret ingredient!
Keep reading for the recipe…
The crispy coating on these baked chicken tenders is made with Panko bread crumbs, Parmesan cheese, and ground Fruity Pebbles Cereal! Plus, a little cayenne pepper for a sweet-heat flavor experience.
The tenders are dredged in flour, dipped in egg wash and then coated with this crispy concoction. Now that everyone is talking about this CocoaChicken trend, maybe I will give this recipe a try with Cocoa Pebbles too!
I like to dip the baked chicken tenders in a simple Apricot Barbecue Sauce. All you have to do is combine you favorite bottled barbecue sauce with apricot preserves. There is something about that marriage of smoky and sweet that works so well together!
Curious about Fruity Pebbles Crusted Chicken Tenders with Apricot Barbecue Sauce? Give it a try!
Follow this link for the recipe –> http://chicken.betterrecipes.com/fruity-pebbles-crusted-chicken-tenders-with-apricot-barbecue-sauce.html
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