• 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness and sliced into large strips
• 1 cup flour
• 2 cups panko bread crumbs
• 1 teaspoon each salt and pepper
• 2 eggs, lightly whisked
• Kelapo coconut oil non stick cooking spray

• ⅓ cup honey
• ½ cup sugar
• 2 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed in inside the can)
• 1 tablespoon hot sauce
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ cup ketchup
• 1 tablespoon white vinegar
• ⅓ cup cold water + 2 tablespoons corn starch
• optional: ranch dressing for dipping

1. Preheat oven to 400. Coat a large baking sheet with coconut oil nonstick 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. Spray strips with nonstick spray to help them crisp up in the oven. Bake 8-10 minutes, then flip strips over, spray other side with nonstick spray, and bake another 8 minutes. Remove from oven.
3. 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 gentle 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.
4. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.

Enjoy!

– Jen