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1
In a medium bowl, whisk together the mayonnaise, Dijon, vinegar, and season with salt and pepper.
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2
Add the coleslaw mix and toss to coat.
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3
Cover and refrigerate.
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4
To set up your breading station, grab 3 shallow bowls.
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5
In the first, add the flour and season with salt and pepper.
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6
In the second, mix the beaten egg and water together.
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7
And in the third, add the panko.
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8
Grab a cube of chicken and toss in the flour to coat, then the egg wash, and then the panko, pressing the panko onto the chicken to coat completely.
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9
Place each piece onto a baking sheet lined with wax paper.
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10
Repeat with the rest of the pieces of chicken.
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11
Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4-5 hours.
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12
This helps the breading stick.
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13
When youre ready to cook, in a small sauce pan, add the chipotles in adobo and honey.
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14
Warm over medium heat until glossy and quite thin, about 5-6 minutes.
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15
Remove the chipotles and discard, so you are just left with the sauce.
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16
Keep warm over low heat.
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17
In a large heavy bottomed pot over medium high heat, add enough coconut oil to come about 1 1/2 inches up the side of the pot; it will start melting immediately.
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18
Heat until a crumb dropped into the oil starts bubbling and frying without dropping to the bottom.
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19
Start frying the chicken in batches, until it is a deep golden brown color, about 3 minutes.
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20
Remove the chicken to a plate lined with paper towels to soak up any excess oil, and season thoroughly with salt.
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21
Repeat with more batches until all the chicken is fried.
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22
Warm some tortillas in the microwave for about 15 seconds.
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23
Grab a tortilla and add a few pieces of the chicken and drizzle with some of the warm honey chipotle glaze.
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24
Top with a scoop of coleslaw and some cilantro leaves.
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25
Enjoy!
