Honey Lime Chicken Crunchy Goodness

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These crunchy on the outside, tender on the inside chicken breast tenders with a hint of lime and honey are requested again and again at our house.

Crispy Honey Lime Chicken

Hey friends! Today I’m excited to share this honey lime chicken recipe  by my friend, Mary, at Barefeet in The Kitchen

I asked Mary if I could share her Crunchy Honey Lime Chicken and I wasn’t at all surprised when she graciously agreed.

Ingredients for Honey Lime Chicken Crunchy Goodness

  • All purpose flour
  • Chili powder
  • Kosher salt
  • Black Pepper
  • Egg
  • Milk
  • Boneless skinless chicken
  • Bread crumbs
  • Olive oil or your favorite cooking oil
  • Limes
  • Honey

Can I Make This Recipe In a Skillet?

You sure can. 

It is delicious whether you bake the chicken in the oven, or you cook it on the stove-top in a covered skillet turning to prevent burning. Oven-baked I my preference but if you give it a try in the skillet, let me know. 

How do you know when your honey lime chicken tenders are done?

The tenders should be beautiful golden brown crunchiness on the outside.  And always make sure that the largest chicken tender is cooked to 165 degrees.

Want a Lower Carb Version?

Low carb alert: you don’t need the bread crumbs egg or milk.  Toss the chicken in the rest of the ingredients and bake on baking sheet.  In addition, cooking it this way you are holding on to all of the goodness but getting rid of calories and carbs. 

  • WP Recipe Maker #43922remove Crunchy Honey Lime Chicken Author: Recipe adapted from Mary Younkin’s Weeknight Dinner Cookbook – 1/4 cup all purpose flour – 1 teaspoon chili powder – 3/4 teaspoon kosher salt – 1/2 teaspoon black pepper – 1/4 teaspoon cayenne pepper – 1 egg – 2 tablespoons milk – 1 pound boneless skinless chicken cut into tenders – 1.5 cups panko bread crumbs – 2 tablespoons olive oil or use your favorite cooking oil – 2 limes cut into wedges – 1/4 cup honey 1) In a bowl, whisk together flour, chili powder,salt, pepper, and cayenne. Add egg and milk and whisk until smooth. Add chicken tenders to the flour mixture and stir to coat well. 2) Place panko bread crumbs in a separate medium sized bowl. Dip each chicken tender in the bread crumbs and then place on a plate. 3) To pan fry: Warm oil in a large skillet over medium high heat. Once the oil is hot, carefully add chicken to skillet in small batches and let cook, undisturbed, for two minutes, or until lightly browned. Flip and repeat with the other side until chicken is fully cooked and no longer pink in the center. Repeat until all tenders are done. 4) To make in oven: Preheat oven to 425. Set a wire rack over a rimmed baking sheet and lightly grease with oil or cooking spray. Place crumb coated chicken strips on wire rack. Spray liberally with olive oil spray. Bake for 10 minutes, or until chicken is cooked through. Note: The crumb coating won’t brown when cooked this way but will still be delicious! 5) Transfer chicken to plate. Squeeze lime wedges over chicken and drizzle with honey just before serving.  


“Everybody can be great … because anybody can serve. You don’t have to have a college degree to serve. You don’t have to make your subject and verb agree to serve. You only need a heart full of grace. A soul generated by love.”
~Martin Luther King JR


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  1. Wanted thank you for the Scripture Writing Plan each month. This new adventure is bringing me great joy. First thing in the morning, the process sets the tone for my day. It’s true that small things can create great change. What a wonderful blessing! Thanks, Christy.

      1. Well, Christy, it also has flour and honey. I guess the 2T milk wouldn’t blow the recipe too much. Would almond flour work? Have you found anything that can substitute for the honey? I’m so new to low carb, but like the above poster, I’d like to try this. Thanks for your help.

        1. Almond flour should work fine for what it is used for here, but try to get a finely ground almond flour. As far as the honey, I have no idea – maybe agave? I’m not sure. This is one of those recipes that I, personally, would enjoy as it for a treat or settle on making it lower carb by using the pork rinds in place of bread crumbs.

    1. You can leave the crust ingredients off, and make what my Mom called “Broasted Chicken”. Season your chicken pieces (bone-in or boneless) with salt (I use 1 teaspoon per pound of meat), garlic powder (again, 1 teaspoon per pound of meat), and some cayenne pepper. Fry it like you would fried chicken. Yum!

      1. I forgot to mention, that my way is for low carb, since EL Greene was inquiring about low carb. The original recipe looks delicious, though.

  2. I’m thrilled that you’re enjoying the cookbook, Christy! This chicken is one of my personal favorites too. Thanks so much!

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