Honey Chipotle Chicken Tacos

Becky Miles
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ready to eat I saw this recipe and the chicken crispers looked delicious. I made my tacos a little differently than the original recipe. They were delicious. They were spicy, smoky, and sweet. It felt like we were eating these in a restaurant, without the large bill to pay for!

Total Time: About 45 minutes

Yield: About 9 or 10 tacos

Source: www.cookingandbeer.com Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice

Ingredients:

1 1/2 lb chicken cut into strips or chicken tenders
Chicken Coating Mix
3/4 cup flour
1/2 tsp salt and pepper
2 eggs, whisked
3/4 cup panko bread crumbs
1/4 cup plain bread crumbs
1/4 cup butter, melted
Chipotle Sauce
1/2 cup honey
1/4 cup brown sugar
2 cloves of garlic, minced
3 Tbsp ketchup
1 chipotle pepper in adobo sauce, minced (the original recipe calls for 3 chipotles, but that would be too spicy for my kids)
2 Tbsp cider vinegar
1/2 cup of water
1 Tbsp water
1 tsp cornstarch
Garnishes
ranch dressing
tortillas
lettuce
grated cheese

Steps:

Preheat oven to 450 degrees F. Spray baking sheet with cooking spray.
In first bowl, whisk flour, salt, and pepper.
In second bowl, whisk eggs.
In third bowl, mix panko crumbs and bread crumbs.

Dip chicken in flour. Dip into whisked eggs. Then, coat chicken with bread crumb mixture. Place on baking sheet.

Repeat with remaining chicken strips. Once finished, drizzle chicken with melted butter. Bake 8-10 minutes, then turn chicken over and bake another 8-10 minutes.

While chicken is baking, make sauce. In saucepan, combine honey, brown sugar, garlic, ketchup, chipotles, cider vinegar, water, and a pinch of salt and pepper. Bring to a boil. Once boiling, make a slurry by mixing the tablespoon of water with cornstarch. Add to sauce. Whisk til thickened, about 3-4 minutes.