Posted by : Misty Hampton Thursday, 5 June 2014


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


⅓ cup honey
½ cup sugar
2 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed in inside the can! These can be found in the latino section at the market near the canned jalapeƱos.)
1 tablespoon hot sauce (I used Franks)
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

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