Rooster Chicken

OK. So it could have been worst!
I think that I was mildly, marginally successful in this week's endeavor.

Last night I made one of my new favorite recipies (a hybrid of about 47 ideas I found) I call it:
Rooster-sauce-oven-fried-chicken (still a working title)

ingredients:
Chicken boobs
ranch
milk (or half/half or cream or whatever you have)
Siracha (aka Rooster Sauce)
Worchestershire sauce
Panko
choice of spices (I like garlic, onion powder and paprika)

*Preheat oven to 475
*Cut your chicken into thin 'tender' or 'nugget' sized pieces. The smaller they are the quicker they cook

*mix liquid ingredients in one bowl- everything is to taste. You want enough final product to dredge all of your chicken that is like a cream consistancy

*mix panko and spices in a seperate bowl

*dredge chicken in liquid mixture, then into panko

*spread out onto cooking sheet

*bake at 475 for apprx 5-8mins until a bit brown/crispy

*turn heat down to 375 and bake until cooked

Delicious, crispy and a LOT healthier than fried!