Honey Chipotle Chicken Crispers

Honey Chipotle Chicken Crispers – Easy oven fried chicken tenders tossed in a delicious sweet and spicy honey chipotle sauce!

Honey Chipotle Chicken Crispers

Ever been to Chili’s? Annnnnd did you try their Chicken Crispers? I bet you can’t guess where I’m going with this. Chili’s Chicken Crispers were my inspiration for this dish. My husband and I went to Chili’s often when we were dating and he always ordered their Honey Chipotle Chicken Crispers. The sauce here is the real star of the show, so sweet and sassy with that chipotle spice… I just can’t. get. enough! You won’t believe how easy these are. Simply coat the chicken strips, let em bake til crispy, dip them in the sauce, and then smother them in cool and creamy ranch dressing.

Ranch dressing: not a requirement, but totally recommended.

Honey Chipotle Chicken Crispers

4.2 from 5 reviews
Honey Chipotle Chicken Crispers
Prep time
Cook time
Total time
Easy oven fried chicken tenders tossed in a sweet and spicy honey chipotle sauce!
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness and sliced into strips
  • 1 cup flour
  • 2 cups panko bread crumbs
  • 1 teaspoon each salt and pepper
  • 2 eggs, lightly whisked
  • 8 tablespoons butter, melted
  • ⅓ cup honey
  • ½ cup sugar
  • 2 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed in inside the can! These can be found in the latino section at the market near the canned jalapeños.)
  • 1 tablespoon hot sauce (I used Franks)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ cup ketchup
  • 1 tablespoon white vinegar
  • ⅓ cup cold water + 2 tablespoons corn starch
  • optional: ranch dressing for dipping
  1. Preheat oven to 400. Pour melted butter onto a large baking sheet and brush to coat entire surface.
  2. Whisk together flour, and salt and pepper in a bowl. Place bread crumbs in a second bowl, and eggs in a third bowl. Dip chicken into flour and turn to coat. Next, dip chicken into egg, turning to coat, and lastly into panko bread crumbs, tossing to coat well. Place coated chicken strips in a single layer on prepared baking sheet. Bake 8-10 minutes, then flip strips over and bake another 8 minutes. Remove from oven.
  3. While the chicken strips are baking, prepare the sauce. Add all ingredients except for water and corn starch to a large sauce pan and bring to a gently boil, whisking throughout. Whisk together cold water and corn starch until corn starch is dissolved. When sauce reaches a boil, add corn starch-water mixture and stir until sauce thickens. Reduce heat to low.
  4. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.


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OMG – those are my favorites at Chili’s too! I always want to order something else but my heart, or rather my stomach, veers off to those babies. Can’t wait to make this recipe! And do you know how many calories these babies have on the menu checker – you don’t want to know ;). Anything homemade has got to have a lot less, right? Off to pin it and make it this weekend! Oh, and btw, Tiffany, you rock at food photography!

    Thank you Karin! I had never even tried the crispers until I was dating my husband, now I love them! these aren’t a ‘copycat’ per se, but we absolutely fell in love with them and will be making them again and again! And I absolutely agree, these have to be at least a little healthier than the restaurant version, I mean they oven fried which is always a good place to start right?? 🙂

If I’m making this but using whole breasts rather than strips, how long would you suggest baking them for per side?
Also, is there any substitution to the adobe sauce which I may have trouble finding?
Anxious to try this recipe.
Thank you.

    I would think that whole chicken breasts would need between 15-25 minutes to cook through. If you can’t find the chipotle peppers packed in adobo sauce (look by the canned jalapeños!) then you can use a few teaspoons of chipotle seasoning, you can find this near the other seasonings and spices. 🙂

My goodness! I saw these on Pinterest and Foodgawker and they got me drooling both times! They sound so tasty … and pretty easy, too!

Hands down, my favorite thing on the menu at Chili’s. And no one else’s dipped crispers come close. Love that sauce — I’d kick it off the floor!

I can’t wait to try these, and like you said to the other commenter, they have to be healthier than the fried version since they’re baked in the oven. A nice little indulgence every now and again.

These look great 🙂 Love the combo of honey and sriracha.

these were delish, needed a little more sauce, or went too heavy on the first 6 pieces, love the green onions on them. my hubby and son thought they were great too!

I have processed my Chipotle peppers into my adobe sauce and was wondering if you think that with the addition of the peppers to the sauce if I would need to use the hot sauce??

    Nope, I would go ahead and leave out the hot sauce (unless you like it REALLY spicy!) 🙂

As someone who rarely ever eats meat (my friends know me as vegetarian–I prefer to eat meat only at large family gatherings where nostalgia reigns supreme), I am still drooling over these pics. I love me some honey and chipotle sauce! I’d love to try this on tempeh or soy, OR make the actual recipe for company some day. Pinned, and cheers!

These look amazing! Love the sweet and spicy combo with the honey and siracha. My boyfriend would love these! Pinned. 🙂

I wouldn’t claim this to be spicy but oh was it delicious! Don’t insult the sauce by dipping it in ranch because the sauce is that good.

Ohh em gee I made these tonight and they were amazing! Will be posting on my blog tonight and linking over to you.

Any reason why you couldn’t substitute olive oil for the butter?

I am having to go dairy free right now and the butter is the only thing stopping me from making this for dinner tonight! 🙂

    Hi Meghan! I haven’t tried them with oil but I imagine it would yield a similar result, definitely let me know how it comes out if you do try the oil!

    I used the butter spray and it worked out great for me. Just sprayed and sprayed the baking sheet really well.

Wow! Absolutely delicious!! Thank you! This is going in my recipe book for sure!!

I made this tonight for my family. My husband said it was “Wonderful!!” I asked him if he wanted to try it with the Ranch Dressing and he said, No, it doesn’t need anything else. I made macaroni and cheese, with steamed broccoli crowns for the sides and a baked potato for him because he hates macaroni and cheese. When asked if they wanted me to make it another time and they said, “Yes, this is great.” Bad thing, should have doubled the recipe, cause my son’s wanted to take some for their lunch tomorrow. We got a winner! Thank you for the winning yummy picture!

Thank you for sharing this recipe! Made it For the 2nd time tonight. ..yummmy both times and easy to make. I used chicken tenders. 1st time I used crackers crumbs because I didn’t have bread crumbs..Good but bread crumbs were better!

This is our favourite thing to order at Chilli’s too. I made this for dinner tonight and my son said it tasted just like Chilli’s! I think we have a new favourite recipe in our house.

OMG. THESE THINGS RIGHT HERE……..THE MOST AMAZING DINNER I HAVE EVER MADE!!! My boyfriend DEVOURED them. I loved them. They were still good heated up. Made them with those infamous crack potatoes. My bf asked when I was making these again and asked what I needed haha. Seriously bangin. I have been looking for the recipe to elicit this reaction from him.

    Ha! Oh Amanda, you just made me laugh out loud and basically made my day. 🙂 My husband loves these, I made them with him in mind because he really likes a similar dish at Chili’s restaurant. He can’t get enough of these – sounds like your boyfriend can’t either, they must be a MAN PLEASING meal! 🙂

      They sure are!! And woman pleasing!! lol! Tonight I am making the spicy parmesan shrimp pasta!

These were amazing! Spicy, sweet and crunchy perfection!

Made them. Used a little more of the spicy ingredients. Turned out delicious! Instead of corn starch, I used whole wheat white flour. Worked out fantastically!

Also used stevia for the sugar content. It worked!

I made these. Used only 3 Tbs. of butter on the oven pan. Used more than recommended amount of spice, & also used stevia instead of sugar & whole wheat white flour instead of corn starch. They were delicious!!

I made these tonight and they were great. We loved the sauce. My only problem was that they did not crisp up. What did I do wrong?

    Hi Cheryl, my husband has proclaimed these his favorite meal of all time haha! If you want them crispier, you can always switch the oven to broil for 4-5 minutes, that will crisp up the outside of the chicken strips really quickly! Careful not to let them burn though!

I am making these tonight and I can hardly wait!! We love Chili’s, but there isn’t one nearby since we moved and I’ve been craving their chicken crispers!

    Oh that’s a shame, I really think there needs to be a Chili’s in every town – I love their appetizer samplers!! I hope you like these crispers – my husband is a huuuuge fan!!P.S. – I adore your blog 🙂

I love this recipe, want to make it vegetarian, because I do a lot of cooking/catering. How do you think this would work with tofu?

    Hi Kari! I haven’t worked with tofu very much. I imagine it might work with fried tofu better than steamed tofu though – good luck! 🙂

Made this dish for supper tonight and my son and husband inhaled them. We definitely could have had them spicier so next time I will dice up a bit of the chipotle pepper and add it to the sauce. We will be having these again and again.

I tried this last night and it was a huge hit!!!! I can’t wait to make them again thanks for sharing this

    Aren’t they amazing?! My husband asks for these allll the time! I’m so glad you love them as much as we do! 🙂 🙂

I’m drooling here, seriously! Wow, guess what else I just put on the meal list? My family will love these!!!

These were excellent! Easy to make; just dirtied a handful of dishes in the process. But they were really, really yummy and the sweetness of the honey matched really well with the ranch dressing! Great tasting by itself or with the ranch. Will definitely be making again!


First of all, I want to say my husband and I loooove this recipe (my husband is always asking when I’m going to make it). The closest Chile’s is almost 2 hours away and this recipe is the perfect replication of the restaurant’s!

But I do have a quick question. Our local grocery store has started selling adobo seasoning, and with this I would get a lot more bang for my buck. It’s a 8oz container and is the same price as those tiny chipotle cans, so I would like to use that instead. How much seasoning would you recommend to use in comparison to the sauce?

Thanks in advance!

    Ooh that’s a fun seasoning – I don’t think I’ve come across that yet! I would probably try 1-2 teaspoons to start out. You can always stir in a little extra at the end if it needs more kick. 🙂

My family has renamed this recipe ‘Volcano Chicken’ after someone dumped a dipperful over his rice and held it up, all proud of himself. It has been slightly altared for us, though. I cut up the chicken into smaller, thin pieces and skipped the breading part. I marinated it overnight in the sauce, and then just cooked it just like that in a high-temp oven for a while. The sugars caramelized all over it and it was awesome.

Because some of us are total wimps when it comes to spicy food, we skipped the hot sauce. I put a 15-oz can of tomato sauce in the blender with a few of the peppers in the can and whirrled it for 50 seconds on high. Used that to stretch the sauce.

Thank you for the recipe. My brother wanted chipotle chicken for his birthday and I had no idea how to do it. This recipe has made an instant favorite here, and that’s saying a lot. We are insanely picky.


Tried this tonight & it was delicious! Very similar to Chilli’s. Especially once you dip them in some ranch. Thank you for sharing.

Hello! I love this recipe and I can’t wait to try it! I already have a can of chipotle chili peppers open from my salsa yesterday, so this recipe is perfect for me to use them up!
I have a question, though.
I noticed you did the same recipe but in the slow cooker (and in my opinion, brilliant method for the chicken!) but I was curious as to which chicken/cooking method you prefer? I wanted to make the most perfect crispy strips that are still tender and amazing! I’m sure either method would work. But I can’t decide on the best. Any suggestions as to which one to do?

    Hi Page! Sorry for the delayed response, been out of the country for two weeks! As for the two baking methods… at the end of the day my favorite is the baked version. I feel like the chicken coating gets crispier this way!

Tried these a few weeks ago and hubby requested them so thought I’d leave a comment. These are soooo good! I’m not a fan of super spicy food but these were just right. I did not add the hot sauce though and the ranch dressing brings out the sweetness. I’m going to make a lot and share with my brother, I’m sure he’ll love them too.

I accidentally bought adobo sauce, without chipotle peppers in it.. Do you think this will be okay?

P.S. Thanks for posting- this sounds amazing!

    Hi Karli! I’ve actually never come across the adobo sauce without chipotles – that’s just fine though for this recipe cause you don’t need the peppers!

I have to admit that I only had the time and energy to make the sauce, not the crispy chicken – sorry! But in my collection of “copy cat” recipes, this is the one that is actually spot on. Thank you for sharing this with us!

    I totally get it – I have those days!! But isn’t that sauce to die for?? So glad you liked it Hallie!!

Hi Tiffany–

Do you ever marinate the chicken before doing all the other stuff? Whether in milk or brine or vinegar? It seems no one does. Curious if there’s “science” behind not marinating. Too much of a good thing, perhaps? Personally, if chicken isn’t marinated, I always notice the bland chicken flavor underneath all that exterior yumminess…

    Hi Betty, I haven’t tried marinating chicken for this recipe – might be good though!

These look so good!! I can’t wait to try making them!

My only question is in regards to the ketchup. Do you think there is an alternative to use/can it be left out? Maybe just use a little more hot sauce or even sub it for sriracha?? (we LOVE spicy in our house so that would not be a problem!) I personally just hate ketchup and while I’m sure I wouldn’t notice it, I don’t have any in my house so I would probably use it in this recipe and that’s it!

Thanks in advance 🙂

    Hi Maureen! Shoot, I haven’t tried this recipe with anything but ketchup…. I would say that you could swap out maybe half for sriracha but that still leaves you with the problem of not having ketchup in the house… maybe try some tomato sauce? I’m so sorry I’m not sure what might be a better solution! you could try bbq sauce instead and it will change up the flavor but I still thing it would be really delicious!

      I ended up using sriracha instead of ketchup. I also couldn’t find chipotle in adobo sauce (in the Mexican aisle – I later discovered it in the Asian aisle!) so I used sweet chile sauce. It actually still turned out good – my dinner guests said the sauce tasted like the sweet and sour sauce you get with chicken balls at Chinese food restaurants. So still worked out! But I caved and bought ketchup as a lot of recipes I want to try call for it, so I will have to try it properly soon 🙂

Wow! I have never ordered this at Chili’s but I am so glad I came across this recipe. My husband and I loved this soooo much! The only thing I did different was to spray the baking sheet with cooking spray instead of butter. I have tried butter with breaded chicken and it usually is soggy. These were crispy on the top and bottom, I broiled for a couple minutes to add color. I can’t say enough how wonderful this sauce is, I love that I didn’t need to season the bread crumbs, the sauce had so much flavor. Your pictures are so pretty, you rock for sharing this recipe! Thanks so much!

OMG !! Where have you been all my life !! Delicious delicious delicious. Tx !!

Tenders are delicious. Sauce too sweet, so just served with Ranch dressing for dipping.

Hmm it looks like your website ate my first comment (it was extremely long) so I guess I’ll just sum
it up what I wrote and say, I’m thoroughly enjoying your blog.

I as well am an aspiring blog blogger but I’m still new to everything.
Do you have any tips and hints for rookie blog writers?
I’d genuinely appreciate it.

These are amazing!! We’ve made these for the 3rd time tonight! This time we didn’t pound the chicken and it still turned out great. We do reduce the butter by a TON. We only use 1 tbsp of butter plus a drizzle of olive oil. Still works and is just as tasty for us! This recipe is going on my list of food to make again and again. Great job!! Yum. 🙂

Made these today. Somewhat involved for after work dinner, but well worth it. DELISH!

I have a question about the chipotle peppers. Do you add the whole chipotle pepper in the sauce or at a certain point do you blend it up so that it’s not a whole pepper in the sauce?

So delicious! Even my picky husband loved them!

THIS SAUCE. This is finally the sauce that matches the honey chipotle chicken crispers at Chili’s. I’ve tried a few recipes but this nails it. I have extra sauce and am very happy about this. I have a licensing exam next week and I think I’ll throw the extra on a package of frozen chicken tenders for an easy meal while I’m studying next week.

Made these today, and I followed the recipe exactly…I must say they were WAY too sweet. No one at the table could finish it. Next time, I’ll increase the chipotle sauce, and decrease the honey. The tenders did have the perfect crunch though.

I just made this. My favorite!!!

I just made this. My favorite!!

I just made this. My favorite!!!