2 lbs chicken breasts
½ cup all purpose flour
3 eggs, 2 Tbsp. Milk
1 Tbsp. Soy Sauce
1 cup Panko bread crumbs
1 cup finely ground/chopped pecans
1 tsp. Ground Chipotle pepper
2 tsp. Salt
2 Tbsp. Brown Sugar
Set up 3 separate breading tubs, one containing flour, the second containing the eggs, soy and milk, with the third station containing panko, pecans, pepper and salt.
Divide your chicken strips into 4 equal batches.
Flour each batch, then immerse in egg, then transfer to pecan/panko breading, taking care to let the egg drip off prior to putting in the panko breading.
Continue the process until all the chicken is coated.
Place on a well oiled baking sheet, and bake for 18-20 minutes, turning halfway through.
Upon removal from the oven, immediately transfer to a cooling rack to retain crispness.
Discard any remaining flour, egg and/or breading.
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