Crispy Honey Chipotle Chicken
These chicken strips are so crispy, you won't believe they're baked!
Servings: 4 servings
Ingredients
- 3-4 chicken breasts sliced into strips
- 1 cup flour
- 2 cups panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp crushed red pepper flakes
- 2 eggs whisked
- 8 Tbsp butter melted
- FOR THE SAUCE:
- 1/2 cup honey
- 1/2 cup sugar
- 2 tsp chipotle in adobo sauce the sauce chipotle peppers are packed in inside a can. Usually found near the canned jalapenos in the latino section of your grocery store
- 1 Tbsp hot sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup ketchup
- 1 Tbsp white or apple cider vinegar
- 1/3 cup water + 2 Tbsp cornstarch
Instructions
- Preheat oven to 400 degrees. Pour melted butter into a large baking sheet with sides, brush to coat the whole surface.
- Using a fork, stir together flour, salt, pepper, and red pepper flakes in a bowl. In another bowl, whisk eggs. In a third bowl, place panko bread crumbs.
- Coat chicken in flour, dip into eggs, then toss in the panko bread crumbs. Place chicken on buttered baking sheet. Repeat for all remaining chicken strips.
- Bake 9-10 minutes, flip chicken over and bake another 9 minutes.
- While chicken is cooking, add sauce ingredients (except water and cornstarch) to a saucepan and bring to a boil. Stir together water and cornstarch (making a slurry), whisking it into the sauce until it thickens. Reduce heat to low.
- Once chicken is finished cooking, toss or dip chicken in the sauce... turning to coat thoroughly. Serve :)