Chili's Honey Chipotle Chicken Crispers

1 lb boneless skinless chicken breasts
vegetable oil (for frying)
Honey-Chipotle Sauce:
2/3 cup honey
¼ cup water
¼ cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle powder
½ teaspoon salt
1 egg (beaten)
½ cup whole milk
½ cup chicken broth
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¾ cup all-purpose flour
1 ½ cups all-purpose flour
1 ½ teaspoons salt
¾ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder

In a medium sauce-pan combine honey, water, ketchup, white vinegar, chipotle powder, and ½ teaspoon of salt.
Bring to a boil.
Reduce heat and simmer for 2 minutes.
Remove from heat and set aside.
Heat oil in a deep-fryer to 350 degrees F.
In a shallow bowl whisk together egg, milk, chicken broth, 1 ½ teaspoons of salt, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, ¼ teaspoon garlic powder.
Mix well. Lastly, whisk in ¾ cups of flour until smooth.
Prepare the breading by combining 1 ½ cups flour, 1 ½ teaspoons salt, ¾ teaspoon paprika, ½ teaspoon ground black pepper, and ½ teaspoon garlic powder in a shallow bowl or pie plate.
Cut the chicken into small strips. Dip each chicken piece first into the batter, allowing any excess batter to drip off.
Then toss the chicken pieces into the breading mixture until coated thoroughly.
Carefully drop the breaded chicken into the deep-fryer, a few at a time (depending on the size of your fryer) and cook for 8-14 minutes or until fully cooked (the internal temperature has reached 165 degrees F).
Remove from the oil and drain on a plate lined with paper towels.
Repeat until all of the chicken is cooked.
Place the cooked chicken strips into a bowl and pour the sauce over the top. Toss gently to coat.