Ingredients
3/4 c. honey
1/4 c. water
2 tbsp. ketchup
2 tsp. chipotle powder
1 tbsp. apple cider vinegar
3/4 c. flour
1/4 tsp. salt
1/4 tsp. Pepper
1 tsp. garlic powder
2 Eggs, beaten
1 1/2 c. panko
1 tsp. paprika
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
1/2 c. canola oil, or enough to fill a skillet about 1/2 inch deep
Preparation
Step 1Make the Honey-Chipotle Sauce: Combine all ingredients in a medium-sized saucepan over medium-high heat. Whisk and bring to a boil for about 2-3 minutes, letting it reduce. Remove from heat and set aside to cool.Step 2Make the Crispy Chicken: Set up three bowls as a breading station. In the first bowl, combine flour, salt, pepper and garlic powder. In the second bowl, the beaten eggs. In the third bowl, combine panko and paprika. Use tongs to dip chicken strips into flour mixture, coating both sides, then into the egg mixture, then in the panko mixture.Step 3Heat oil in a large skillet over medium heat. Once warmed up (the oil will have a ripply sheen to it), carefully place each chicken tender in the oil, letting it sizzle and cook for about 4-6 minutes per side, or until the panko is a deep golden brown and the chicken is fully white and no longer pink or translucent in the center. (If the breading is cooking faster than the chicken, lower the temperature or place the tenders on a baking sheet and cook in the oven for 10-12 minutes at 425 degrees F.) Step 4
Place chicken tenders on a plate lined with paper towels to drain off any excess oil. Toss tenders in honey-chipotle sauce, coating each one, and serve.
