When I share a recipe on Hello Honey it's typically loaded with sugar and not the best health-wise, but today I'm coming at you with a delicious, healthy recipe that I hope you'll love as much Zach, Bear, and I do. We are all three addicted to Harvest Snaps, so the idea for this easy baked chicken was born with inspiration from our favorite crunchy snack.
This chicken is baked, not fried, and Harvest Snaps are a healthy alternative to the breadcrumbs or potato chips I normally use for crust. The Snaps are surprisingly full of flavor and we prefer them on chicken to those other options, so it's a win/win! This chicken is crunchy on the outside yet juicy and not at all dry on the inside- it's delicious. Serve it up with broccoli or your favorite veggie for an easy, tasty meal.
I love Caesar flavored Harvest Snaps, Zach chows down on Wasabi Ranch, and Bear prefers to keep it simple with Lightly Salted. We all three have our favorite flavors and you could incorporate any of them into this recipe for an added kick. I chose to keep it simple and use Black Pepper and Lightly Salted for this post, but I've also used the Onion Thyme flavor and it turned out delicious. Let your creative juices run wild.
To make this yummy baked chicken, you'll need milk, eggs, Harvest Snaps (2 bags), and chicken breasts or strips.
To make the crust, pour the contents of a Harvest Snaps bag into a plastic baggy. I double up and use two baggies just to make sure that if I puncture one, the contents won't get everywhere and make a big mess. Using a rolling pin, crush up the Harvest Snaps into fine pieces. I leave a few bigger chunks but it's totally up to you how finely you crush them.
Once they're crushed up to your liking, pour the Snaps into a medium sized bowl.
In another medium-sized bowl, add eggs and milk and whisk until combined. Give your chicken pieces a bath in the mixture before dipping them into the crushed Snaps. We use chicken strips because that's Bear's choice, but breasts would work just as well.
After each piece has been coated, lay it on a foil-lined cookie sheet to bake at 375 degrees for 35 minutes or until browned and juices run clear.
8 chicken tenders or 4 breasts
2 bags Harvest Snaps
1 cup milk
1. Preheat oven to 375 degrees.
2. Pour the contents of a Harvest Snaps bag into a plastic baggy. Using a rolling pin, crush up the Harvest Snaps into fine pieces. Pour pieces into a medium-sized bowl.
3. Add eggs and milk to a (different) medium-sized bowl. Whisk until combined.
4. Take chicken pieces one by one and dip into egg/milk mixture, then roll around in Harvest Snaps pieces. Place on a cookie sheet and bake for 35 minutes at 375 degrees.
Enjoy! We dip ours in ranch dressing but honey mustard would also be amazing!
Hope your week is off to a great start! Thank you for stopping by!
A big thank you to Harvest Snaps for sponsoring this post. All opinions are my own.