Honey Chipotle Chicken

I found this next recipe on Pinterest in an attempt to find an quick and simple chicken recipe. It is now a favorite in my household and has become a staple in my pantry. Thankfully I usually have most of the ingredients on hand except for the chili's. 

This chicken is a little sweet yet still has a nice bite to it from the hot sauce. It was said to have been an inspiration from a trip to Chili's from the previous blogger, but I honestly think this recipe tops those chicken crispers! Try them out and let me know what y'all think!

First start with cutting up some chicken breasts, coat with flour, then egg wash, and finish with panko bread crumbs. I have made this chicken a few times, and once I only had a little bit of panko breadcrumbs so I added 1/2 cup of regular plain breadcrumbs to stretch it and no one knew any different! Cook for 15-18 minutes at 400 degrees. Be sure to flip the chicken halfway through cooking to ensure adequate crispy goodness! :-)

Finished chicken, note the perfect brown color!

Then mix together and bring to a boil all ingredients but the corn starch and water to a pan to create the sauce that will coat the chicken once done cooking. Yes, there will be solid chipotle peppers in the sauce floating around. Don't take them out though! That's were all the flavor comes from! Add the corn starch/water mix once the mix comes to a boil, then reduce heat to low.

The perfected dipping sauce!

Coat the pieces of chicken one at a time to ensure each piece being fully coated. Serve up with your favorite side dishes. We used a can of peas and some leftovers mashed potatoes we had from the previous night. Yummo!

For all of those who don't know what chipotle peppers in Adobo sauce looks like, like me, this is a picture! It's a small can that can be found in the Latino section of most grocery stores. My local Shaw's didn't' have any but the Walmart and Hannaford's close by did, so don't give up hope if you don't' find it right away.

Hard to find but delicious ingredient for the sauce!

Honey Chipotle Chicken

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

2-3 eggs, lightly whisked

⅓ cup honey

½ cup sugar

2 teaspoons chipotle peppers in Adobo sauce 

1 tablespoon hot sauce (I used Franks, I think it has much more flavor than Tabasco)

½ teaspoon salt

½ teaspoon garlic powder

¼ cup ketchup

1 tablespoon white vinegar

⅓ cup cold water + 2 tablespoons corn starch

optional but recommended: ranch dressing for dipping

INSTRUCTIONS

1. Preheat oven to 400. Spray cookie sheets with non-stick cooking spray. 

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. 

3. Bake 8-10 minutes, then flip strips over and bake another 8 minutes. Remove from oven.

4. 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. 

5. 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.

6. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.