Honey Chipotle Chicken Crispers
Recipe GLPRc7d8338134bfa4
Crispy golden panko-crusted chicken strips with a sweet and smoky honey chipotle glaze. These tender, juicy chicken pieces are baked until golden and crunchy, then dipped in a smooth, slightly spicy sauce made from honey, chipotle peppers, ketchup, and vinegar. Perfect for lunch or dinner, served alongside your favorite sides.
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Ingredients
2 boneless, skinless chicken breasts, pounded to ½ inch thickness and cut into strips
1 cup all-purpose flour
1 teaspoon salt, divided (½ teaspoon for coating, ½ teaspoon for sauce)
1 teaspoon black pepper
2 large eggs, lightly beaten
2 cups panko bread crumbs
½ cup granulated sugar
¼ cup ketchup
2 teaspoons chipotle peppers in adobo sauce
1 tablespoon white vinegar
½ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water
Directions
Preheat your oven to 400°F. Line a baking sheet with foil and place a wire baking rack on top, positioning it to allow air circulation underneath.
Prepare your breading station: Pour the flour into a large zip-top bag and add ½ teaspoon salt and the black pepper. Seal and shake vigorously to combine. Place the beaten eggs in a shallow bowl and the panko bread crumbs in a second shallow bowl.
Begin the honey chipotle sauce: In a small saucepan, combine the sugar, ketchup, chipotle peppers, garlic powder, vinegar, and remaining ½ teaspoon salt. Stir well and place over medium-high heat. Bring the mixture to a gentle boil, whisking frequently to ensure the sugar dissolves and ingredients blend smoothly. Once boiling, reduce to low heat and keep warm.
Create a slurry by mixing the cornstarch with ¼ cup cold water in a small bowl, stirring until completely smooth with no lumps. Pour this mixture into the warm sauce while stirring constantly. Continue to heat on low, stirring occasionally, until the sauce thickens slightly. The sauce should coat the back of a spoon lightly. Set aside to cool slightly.
Coat the chicken strips: Working with a few pieces at a time, place chicken strips into the flour mixture in the zip-top bag and shake to coat evenly. Remove and shake off excess flour.
Dip each flour-coated chicken strip into the beaten egg, turning to coat all sides completely. Allow excess egg to drip back into the bowl.
Coat the egg-dipped chicken in panko bread crumbs, pressing gently so the crumbs adhere well. Arrange the breaded strips in a single layer on the prepared baking rack, ensuring they do not touch.
Bake the chicken strips for 16 minutes, or until the coating is golden and crispy and the internal temperature of the chicken reaches 165°F at the thickest point.
Remove the baked chicken from the oven and let cool for 1-2 minutes. Dip each warm chicken strip into the honey chipotle sauce, coating generously, or serve the sauce on the side for dipping.
Serve the chicken crispers warm with your choice of sides such as coleslaw, corn on the cob, or crispy fries.
