Step 1

Sauce: Combine the honey, chipotle sauce, ketchup, and vinegar in a small saucepan. Heat it over medium high heat until it begins to bubble. Reduce the heat and let it simmer for 5 minutes until it has thickened. Once thickened, turn off the heat and set the pan aside.

Step 2

Chicken coating: Begin heating the oil in a large frying pan over medium-high heat.

Step 3

In a shallow dish whisk together the flour, cornstarch, baking powder, garlic salt, and smoked paprika. Measure out 1 TBSP of the mixture and set it aside.

Step 4

Pour the milk into a shallow dish and whisk in the reserved tablespoon of the flour mixture. Proceed to lightly dredge the chicken in the seasoned flour, then in the milk mixture, and again into the flour mixture.

Step 5

Cook & coat chicken: Once the oil reaches 350°F, add the coated chicken in batches, being careful not to overcrowd the pan. Fry the chicken tenderloins for 2-3 minutes per side until golden brown. When fully cooked, place them on a paper towel lined plate or a wire rack to drain off the excess grease.

Step 6

Transfer the sauce into a large bowl, scraping the sides oft he pan to get every drop of this delicious sauce. Toss the chicken strips in the sauce, making sure to coat them well. Serve immediately and enjoy!