Easy oven fried chicken tenders tossed in a sweet and spicy honey chipotle sauce!
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:4servings
Ingredients
3-4boneless skinless chicken breasts, pounded to ½ inch thickness and sliced into strips
1cupflour
2cupspanko bread crumbs
1teaspoon salt
1teaspoonpepper
2eggs,, lightly whisked
8tablespoonsbutter, melted
Sauce
⅓cuphoney
½cupsugar
2teaspoonschipotle 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.)
1tablespoonhot sauce , (I used Franks)
½teaspoonsalt
½teaspoongarlic powder
¼cupketchup
1tablespoonwhite vinegar
2tablespoonscorn starch
⅓cupcold 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.