See, the reason I don’t usually make roast chicken is that, well, I don’t really like it. To be 100% honest, chicken freaks me out a little bit, even though I think it tastes good. But something I do like is fried chicken, especially when it’s in the form of super kid-friendly chicken fingers. So as I was laying the lovely chipotle and honey marinated chicken strips in the roasting pan, I couldn’t get the image of hot, crispy, crunchy fried chicken tenders out of my mind, even though fried chicken is a decidedly un-Greatist-friendly recipe. So I compromised, and made both – the first half of the chicken got baked with the sweet potatoes, the second half of the tenders got dipped in flour mixed with panko, then shallow-fried in canola oil, because I believe in satisfying cravings.
I had some of both versions – baked and fried – for dinner that night. And I can say with honesty that both were very, very good – the spicy-sweetness of the marinade gave the chicken a surprising and interesting flavor.