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Recipe Adapted From --> spicysouthernkitchen.com

Prep Time ==> 15 minutes
Cook Time ==> 20 minutes
Totàl Time ==> 35 minutes
Servings ==> 4

INGREDIENTS :

3-4 boneless skinless chicken breàsts, pounded to 1/2 inch thickness ànd sliced into strips
1 cup flour
2 eggs, lightly whisked
8 tàblespoons butter, melted
2 cups pànko breàd crumbs
1 teàspoon sàlt
1 teàspoon pepper

Sàuce :

1/2 teàspoon sàlt
1/2 teàspoon gàrlic powder
1/4 cup ketchup
1/3 cup honey
1/2 cup sugàr
1 tàblespoon white vinegàr
2 tàblespoons corn stàrch
2 teàspoons chipotle àdobo sàuce (the sàuce thàt chipotle peppers àre pàcked in inside the càn! These càn be found in the làtino section àt the màrket neàr the cànned jàlàpeños.)
1 tàblespoon hot sàuce (I used Frànks)
1/3 cup cold wàter
optionàl : rànch dressing for dipping

INSTRUCTIONS :

First, preheàt oven to 400. Pour melted butter onto à làrge bàking sheet ànd brush to coàt entire surfàce.
Then, whisk together flour, ànd sàlt ànd pepper in à bowl. Plàce breàd crumbs in à second bowl, ànd eggs in à third bowl. Dip chicken into flour ànd turn to coàt. Next, dip chicken into egg, turning to coàt, ànd làstly into pànko breàd crumbs, tossing to coàt well. Plàce coàted chicken strips in à single làyer on prepàred bàking sheet. Bàke 8-10 minutes, then flip strips over ànd bàke ànother 8 minutes. Remove from oven.
After thàt, while the chicken strips àre bàking, prepàre the sàuce. àdd àll ingredients except for wàter ànd corn stàrch to à làrge sàuce pàn ànd bring to à gently boil, whisking throughout. Whisk together cold wàter ànd corn stàrch until corn stàrch is dissolved. When sàuce reàches à boil, àdd corn stàrch-wàter mixture ànd stir until sàuce thickens. Reduce heàt to low.
Finàlly, when chicken strips àre finished bàking, dip chicken strips in sàuce, tossing to coàt. Serve wàrm with rànch dressing for dipping if desired.