Ashley Shawna 
These sweet and spicy, crispy chicken bites will make all your taste buds thank you later. No matter what night of the week, these always work great for me.
Place a medium sized sauce pan over medium high heat.
Add the honey, water, ketchup, chipotle powder and apple cider vinegar to the sauce pan.
Whisk and bring to a boil for about 2-3 minutes, allowing the mixture to reduce. Remove from heat and set aside to cool.
Take out three bowls to use as you bread the chicken.
In the first bowl, combine flour, salt, pepper and garlic powder.
In the second bowl, the beaten eggs.
In the third bowl, combine panko and paprika.
Carefully dip chicken strips into flour mixture, coating both sides, then into the egg mixture, then in the panko mixture. Note, tongs work great for this if you'd prefer not to get your hands dirty.
Heat oil in a large skillet over medium heat. Once small bubbles begin to form around the outer edge of the oil, carefully place each chicken tender into the skillet.
Allow chicken to cook for about 4-6 minutes per side, or until the breading is a deep golden brown and the chicken is fully white in the center.
If the breading is cooking faster than the chicken, place the tenders on a baking sheet and cook in the oven for 10-12 minutes at 425 degrees.
Place chicken tenders on a plate lined with paper towels to drain off any excess oil.
Toss tenders in the cooled sauce, coating completely, and serve.
Ingredients
Directions
Place a medium sized sauce pan over medium high heat.
Add the honey, water, ketchup, chipotle powder and apple cider vinegar to the sauce pan.
Whisk and bring to a boil for about 2-3 minutes, allowing the mixture to reduce. Remove from heat and set aside to cool.
Take out three bowls to use as you bread the chicken.
In the first bowl, combine flour, salt, pepper and garlic powder.
In the second bowl, the beaten eggs.
In the third bowl, combine panko and paprika.
Carefully dip chicken strips into flour mixture, coating both sides, then into the egg mixture, then in the panko mixture. Note, tongs work great for this if you'd prefer not to get your hands dirty.
Heat oil in a large skillet over medium heat. Once small bubbles begin to form around the outer edge of the oil, carefully place each chicken tender into the skillet.
Allow chicken to cook for about 4-6 minutes per side, or until the breading is a deep golden brown and the chicken is fully white in the center.
If the breading is cooking faster than the chicken, place the tenders on a baking sheet and cook in the oven for 10-12 minutes at 425 degrees.
Place chicken tenders on a plate lined with paper towels to drain off any excess oil.
Toss tenders in the cooled sauce, coating completely, and serve.
