Sweet and tangy chipotle chicken sliders.
Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.
Per Serving: 525 calories; protein 23.7g; carbohydrates 76.8g; fat 14.8g; cholesterol 94.9mg; sodium 1184.1mg.