Ingredients:

6 skinless, boneless chicken breasts, cut into 1/2" strips
1 egg, beaten
1 cup buttermilk
1 cup flour
1 cup seasoned bread crumbs
1 tsp baking powder
2 Tbsp Urban Accents Mesa Rosa Chipotle
1 quart vegetable oil for frying
Ranch Dressing

Directions:

Place chicken strips into a large, resealable plastic bag. In small bowl, mix egg and buttermilk. Pour mixture into bag with chicken; seal and turn to coat evenly.  Refrigerate for 2-4 hours.  In another large resealable plastic bag, mix together flour, bread crumbs and Mesa Rosa Chipotle. Remove chicken from refrigerator and drain, discarding buttermilk mixture. Place chicken in flour mixture bag, seal and shake to coat.  Heat oil in large, deep skillet to 375. Carefully place coated chicken strips in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. Serve with Ranch dressing as dipping sauce.