Ingredients:
2 boneless, skinless chicken breasts
1/2 cup flour
1 cup panko bread crumbs (I used Italian bread crumbs and they turned out just fine. After looking online at the difference between the two is panko bread crumbs are more for frying food and give the food that crunchy texture. The Italian bread crumbs still give it a breaded taste just not as crunchy. I prefer the less crunchy but if you like the crunch I would use the panko bread crumbs)
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
Sauce:
1/3 cup honey
1/2 cup sugar
2 teaspoons chiptole adobe sauce (it's the sauce that's in the canned chipotle peppers. After opening the can I had a hard time getting 2 teaspoons out so I just added 3 peppers to the sauce and removed them before dipping the chicken)
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup ketchup
1 tablespoon white vinegar
1/3 cup cold water mixed with 2 tablespoons corn starch
Directions:
Preheat oven to 400°.
Use a mallet or rolling pin and beat chicken to 1/2 inch thick.
Cut chicken into strips.
Whisk flour, salt and pepper together in a bowl. In a separate bowl lightly whisk the eggs. In a third bowl pour the breadcrumbs.
Dip chicken into flour mixture. Then eggs. Then into the bread crumbs. Make sure the chicken is completely coated in bread crumbs.
Place chicken on greased baking sheet and cook for 8-10 minutes. Turn chicken and cook for an additional 8 minutes.
Sauce:
Add all ingredients except water and corn starch into a saucepan an bring to a slow boil. Add water and cornstarch once sauce is boiling. Reduce heat to low.
Dip chicken in sauce using tongs to make sure they are fully coated.
Serve with ranch dressing for dipping.
