I originally found this recipe on http://lecremedelacrumb.com a couple months back and thought what a great snack finger food. Its not overly complicated and doesn't take that long to prepare but its not something that mixes well with other cuisines or rich flavored foods. This dish is the center piece. You can add a side of rice but I wouldn't recommend straying from the Asian/Latin influence of this dish - it just doesn't work (believe me I tried). When it comes to Asian food and sauces I also tend to feel like they are made up of unnatural ingredients - if I cant pronounce it I probably don't want it in my food. This is a healthy alternative to that and one that guys will love and be drawn to during their Superbowl party. If you want to try this recipe the ingredients and directions are listed below. I didn't really change anything from the original recipe I found except for using gluten free rice flower and gluten free rice bread crumbs, so full credit goes to Le creme De la crumb for this one.

Serves 3 people as a main

INGREDIENTS:

2 Large Skinless and Boneless Chicken Breast
1 Cup All purpose Flour (or rice flour substitute to make it gluten free)
2 Cup Panko Bread Crumbs (or rice/gluten free bread crumbs)
3 Eggs (whisked)
1 TSP each of salt and pepper
8 TBSP butter (melted)

Sauce
⅓ Cup Honey
½ Cup Sugar
2 TSP 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.)
1 TBSP Franks Hot Sauce
½ TSP salt
½ TSP garlic powder
¼ Cup Ketchup
1 TBSP white vinegar
⅓ Cup water (COLD)
2 TBSP Corn Starch
Ranch Dressing, Chives, or Green Onion (all optional garnishes)

DIRECTIONS:

Preheat the oven to 400 degrees.

Pour the melted butter all over a baking sheet and spread out evenly with a spatula.

Get three bowls. In the first bowl mix the flour and salt and pepper together. In the second bowl put the whisked eggs. In the third bowl put the bread crumbs.

Dip the chicken into the flour bowl coating it completely, next dip it into the egg until it is covered, let excess egg drip off, finally dip the flour and egg covered chicken into the bread crumbs. Mix the chicken well into the bread crumbs till it is completely covered and place on the banking sheet.

Put in the oven for for 8-10 minutes, flip the chicken stripped and bake for another 8-10 minutes until golden.

While the chicken is baking combine all the sauce ingredients except the water and corn starch into a medium sauce pan. Stir and bring to a light boil then reduce the heat. In a separate bowl combine the water and corn starch and mix until there is no lumps. Add into the sauce pan to thicken the sauce. Whisk until it evens out.

When the chicken is done baking dip it into the sauce and garnish with any of the suggested ingredients. You are now ready to serve the honey chipotle chicken tenders.

I hope you enjoyed this recipe. I would love to know your thoughts! If you have and suggestions or question please feel free to leave them in the comments below! Hope your team wins! xx