Ingredients:

  • 2 lbs (900 g) Boneless, Skinless Chicken Breasts, cut into 1-inch strips
  • 1 tsp Fine Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper, divided
  • 1 cup (120 g) All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 3 Large Eggs
  • 2 Tbsp Whole Milk or Buttermilk
  • 2 cups (100 g) Panko Breadcrumbs
  • Neutral Oil Spray, as needed
  • 4 Tbsp (60 g) Unsalted Butter
  • 1/2 cup (170 g) Runny Honey
  • 2-3 Tbsp Puréed Chipotle Peppers in Adobo Sauce
  • 1 Tbsp Apple Cider Vinegar
  • 2 cloves Garlic, minced very finely
  • 1/4 cup (60 ml) Water or Chicken Stock

Instructions:

  1. Season the cut chicken strips with salt and pepper.
  2. Set up three shallow dishes for the dredging station: Dish 1 with flour, paprika, garlic powder, salt, and pepper. Dish 2 with whisked eggs and milk/buttermilk. Dish 3 with Panko breadcrumbs.
  3. Bread the chicken strips using the 'dry hand/wet hand' method: Dredge in Flour (pat off excess), dip completely in Egg Wash (allow excess to drip off), and press firmly into Panko breadcrumbs, ensuring complete coverage.
  4. Place all breaded crispers on a baking sheet lined with baking parchment. Chill in the refrigerator for a minimum of 30 minutes to set the coating.
  5. While chilling, prepare the glaze: Melt the butter in a small saucepan over medium heat. Sauté minced garlic for 30 seconds. Whisk in the honey, puréed chipotle, cider vinegar, and water/stock.
  6. Bring the glaze to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  7. Preheat the oven to 425°F (220°C) or the air fryer to 390°F (200°C). Place a wire rack over a second baking sheet. Arrange the chilled crispers on the rack, ensuring no pieces are touching, and lightly mist the tops with oil spray.
  8. Cook the crispers: Oven Method: Bake for 18–25 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C). Air Fryer Method: Cook in batches for 10–12 minutes, flipping halfway.
  9. Immediately transfer the hot, crispy chicken into a large mixing bowl. Pour 3/4 of the warm honey chipotle glaze over the crispers and toss gently to coat thoroughly. Serve immediately, drizzling the remaining glaze over the top.