Chili’s Popular 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 each salt and pepper

2 eggs, lightly whisked

8 tablespoons butter, melted

2/3 cup honey

1/4 cup water

1/4 cup ketchup

1 tablespoon apple cider vinegar

1-2 teaspoons chipotle chili powder

1/2 teaspoon salt

1/2 teaspoon hot sauce

Directions:

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.