Sticky Fingers

3-4 chicken breast, pounded to 1/2 inch thickness
1/2 cup flour
3 eggs
2 TBS water
1 cup panko bread crumbs

Sticky Finger Sauce:
2 TBS butter
1-1/2 cup brown sugar
1/3 cup Frank's hot sauce (original or buffalo flavor)
1/2 tsp garlic powder
2 TBS water

1.  Preheat oven to 425℉ and grease a baking sheet with cooking spray.  Slice chicken breasts into strip.  Add chicken strips and flour to a large ziplock bag.  Seal and toss to coat chicken in flour.

2.  Place panko crumbs in a small bowl.  In another bowl whisk together the eggs and water.  Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.

3.  Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray.  Bake 15-20 minutes until chicken is browned and cooked through.

4.  While chicken is cooking, prepare the sauce.  Melt butter in a medium sauce pan over medium-high heat.  Add brown sugar and hot sauce and stir over medium-high heat until melted and mixture comes to a boil.  Remove from heat and stir in garlic powder and water until smooth.

5.  When chicken strips are done cooking, toss in sauce.  Serve warm with ranch dressing is desired.

from Creme De La Crumb