I've recently discovered honey on chicken. And I am obsessed. And add chilli into the mix, and you have yourself a spicy, sticky treat. These chicken pops are baked, so on the healthier side and coated in your left over bread slices that are going stale or admittedly on the verge of spotting green.
I can't be the only one. You finish a loaf of bread and you are left with two pieces that end up in the bin: the crusts. Does anyone actually eat them? In the UK, we waste 24 million slices of bread a year. Thats about 1 million loaves of bread. Isn't that insane? Thats £650,000+ wasted just on BREAD. And the crazy thing is, that bread is so easily saved, it really shouldn't be going to waste like this. So! Here's a tip or two to help minimise the slices that wind up in your bin:
Freeze your bread. This is the quickest, most convenient way to quickly save your bread and buy yourself some time whilst you decide what you want to do with it. Bread defrosts really well too, so get a slice or two out 20 minutes before you wish to make a sandwich, or pop it in the toaster.
Make breadcrumbs. Breadcrumbs can be used in SO many ways, they are very versatile. And not only that, they also last up to 6 months kept in an airtight container! You can use it to make crusted fish, chicken, pork; you can use it to top a pasta dish, get a nice crispy cheese crust on that Mac n Cheese. Add some brown sugar and cinnamon and you have yourself a delicious topping for your bowl of ice cream!
There are many ways to use up your bread, but these are the two methods I find myself doing consistently.
Alright, now for the good stuff. This chicken recipe is perfect for that mid week slump when you need to spice up the menu with something a little different. This is served really well with wedges and grilled vegetables, or done with a stir fried oriental vegetables and sticky rice (an excellent combo). It can go in any direction you can, but I have to say, this chicken is awesome simply dipped in a nacho cheese sauce, mayo even. Fresh out of the oven... sticky, hot, spicy, tender... yum.
Makes enough for 2 people
Prep time: 30 mins
Cooking time: 15-20 mins in total
INGREDIENTS
- x3 large chicken breasts
- 150ml soured cream
- 4-6 slices of bread
- 2 tbsp olive oil
- 6 sprigs of thyme, leaves only
- 1/2 tsp salt to season
- 2 knobs of butter (approx 30g)
- 2 tbsp honey
- 1/2 tsp cayenne powder
- 1/2 tsp chilli powder
- 1/4 tsp garlic powder/ granules
METHOD
Preheat the oven to 210 degrees Celsius.
First start by cutting your chicken into bitesize chunks. In a bowl, mix your chicken and soured cream. Cover and set aside in your fridge for 30 mins. You can leave overnight for extra tender chicken. Buttermilk, natural/greek yogurt is also really good to use if you don't have any soured cream. Use what you have already!
Make your breadcrumbs. Begin by lightly toasting your bread. Then proceed to cut into small squares. Place on a baking sheet and toss with salt, drizzled oil and thyme. Bake in the oven for 8-12 minutes until golden brown and crisp.
Once crisp, allow the breadcrumbs to cool at room temperature for 5 minutes. Then pop them into a food processor and pulse until you have breadcrumbs! Alternatively if you don't have a food processor you can place the toasted bread pieces into a ziplock bag and crush using a rolling pin. Put your breadcrumbs back onto the baking sheet.
Now to make the hot honey dressing! Melt your butter and mix into the honey. Add in your spices and give it a good mix. Set to one side, at room temperature (do not put in the fridge as you want it runny to coat your chicken.
Take individual pieces of chicken, placing them on the tray with the breadcrumbs. Roll the chicken about in the crumbs, ensuring an even coat. You can do several at a time, just make sure they do not touch each other. You don't want the breadcrumbs getting soggy. Place your nuggets onto a clean non-stick baking sheet. This is best for ensuring crisp chicken pops but you can also use baking paper if you don't have confidence that your chicken won't stick to your baking sheet!
Bake for 12 minutes at 200 degrees celsius. Take out of the oven and drizzle the hot honey dressing over the chicken pops. Twist the chicken pops about to fully coat in the sauce and place back into the oven for 5-6 minutes. Take a chicken pop out of the oven and cut in half to ensure it isn't pink in the middle. Baking times will vary depending on how big your chicken pieces are.
To serve, place on a plate and drizzle with a little more honey, chilli and thyme. And there you have it-- your hot honey chicken pops!
I mean, if you can turn your scraps of bread from the cupboard into a crust to make these bad boys, I don't see why you'd ever waste another slice again! Or just you know, pop a slice in the freezer for a rainy day.
Thank you for reading this!
Gina ~ The Noo Noo Project
xx