Surprise! It’s a chicken recipe! This is the first chicken recipe I’ve blogged since getting pregnant that doesn’t involve bite-sized pieces.
For most of the pregnancy, I couldn’t handle chicken cooked at home unless it was bite-sized. So weird. But, the last month or so of being pregnant, I could finally tolerate chicken strips and breasts again – so I made them in force. Funny enough, even though I made these as strips, they would have been excellent bite-sized, too.
The sauce is spicy-but-sweet and even though these are baked, they taste just as good as a fried boneless wing. They tasted like something we’d order when out for bar munchies. I’m planning to make them again when football watching season is in full swing!
Honey Chipotle Chicken Tenders
(adapted from Creme de la Crumb)
For the chicken strips:
1 lb. boneless chicken breasts, cut into strips
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1-2 Tbsp. water
1 1/2 cups panko breadcrumbs
For the sauce:
1/3 cup honey
1/2 cup sugar
2 tsp. chipotle adobo sauce
1 Tbsp. hot sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 cup ketchup
1 Tbsp. white vinegar
1/3 cup cold water + 2 Tbsp. corn starch
Ranch dressing, for dipping
In a shallow bowl, whisk together the flour, salt and pepper until well combined. Whisk in the eggs and enough water to make the consistency a thick batter.
Dip the chicken into the flour mixture and then into the panko, coating well in each, and place on a lined baking sheet. Bake at 400F degrees for 20 minutes, flipping halfway.
While the chicken cooks, make the sauce: combine all ingredients except the cold water/cornstarch in a small saucepan and bring to a boil. Whisk together the water and cornstarch and add to saucepan. Stir until the sauce thickens. Reduce heat to low until ready to use.
After the chicken is done, dip strips into the sauce. Serve with ranch dressing for dipping.