Honey Chipotle Chicken Crispers
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Honey Chipotle Chicken Crispers – Easy oven fried chicken tenders tossed in a delicious sweet and spicy honey chipotle sauce!
Winger’s Sticky Fingers, Crispy Coconut Chicken Tenders, and Baked Firecracker Chicken Tenders are more chicken recipes to try next!
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.
Easy oven fried chicken tenders tossed in a sweet and spicy honey chipotle sauce!
More Recipes to Try
- Strawberry Bacon Chopped Salad – turn healthy into irresistible.
- Maple Dijon Chicken – hits sweet and savory in all the right ways.
- Garlic Parmesan Chicken – pure comfort with every bite.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Honey Chipotle Chicken Crispers
Ingredients
- 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 salt
- 1 teaspoon pepper
- 2 eggs,, lightly whisked
- 8 tablespoons butter, melted
Sauce
- 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
- 2 tablespoons corn starch
- ⅓ cup cold water
- optional: ranch dressing for dipping
Instructions
- Preheat oven to 400. Pour melted butter onto a large baking sheet and brush to coat entire surface.
- 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.
- 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.
- When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
These look amazing! Love the sweet and spicy combo with the honey and siracha. My boyfriend would love these! Pinned. 🙂
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!
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!) 🙂
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!
These look great 🙂 Love the combo of honey and sriracha.
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.
My goodness! I saw these on Pinterest and Foodgawker and they got me drooling both times! They sound so tasty … and pretty easy, too!
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. 🙂
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?? 🙂