2 Pounds chicken strips
1/4 Cup milk
2 Cups flour
2 tsp. Lawry’s Seasoned Salt
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
Heat 2 cups of oil in a large skillet over medium heat.
In a medium bowl, beat eggs with milk.
In a large zip-top bag, combine the flour and seasonings.
Working in batches, place chicken strips in the egg mixture and coat strips.
Place 5 or 6 coated strips in the flour mixture and shake until chicken is coated with the flour.
Fry chicken until done…..5 minutes or so on each side. Drain on a paper towel lined cookie sheet and keep warm in a 300° F oven.
Repeat with the rest of the chicken. Slice cooked chicken into 1 inch pieces.
Honey Chipotle Sauce:
1/2 Cup ketchup
1/4 Cup brown sugar
1/4 Cup honey
2 Tbsp. chipotle peppers in adobo sauce
2 tsp. apple cider vinegar
1 1/2 tsp. Worcestershire sauce
1/2tsp. garlic powder
1/4 tsp. salt, or to taste
pinch ground pepper, to taste
Combine everything in a food processor and pulse until smooth. Set aside. Warm just before serving.
1 pound applewood smoked bacon ~ diced and cooked crisp
Lettuce ~ chopped
Tomato ~ diced
1/2 red onion ~ diced
Four tortillas ~ warmed
On a warmed tortilla, layer all the ingredients ending with the honey chipotle sauce.