1. In a medium bowl, combine the beaten Eggland’s Best eggs, buttermilk, and sea salt.
2. In a food processor or blender, puree the chipotle peppers and adobo sauce until smooth. Add to EB egg mixture, stirring to blend well. Pour marinade into a large resealable food storage bag. Add the chicken pieces, turning to make sure each piece is coated with the marinade. Marinate chicken for at least 2 hours, up to 4 hours, turning bag occasionally.
3. Preheat oven to 375 degrees F. Lightly grease a 13 x 9 baking pan with cooking oil.
4. In a large bowl, combine panko crumbs, flour, cornstarch, smoked paprika, onion powder, garlic powder, white pepper, sea salt and black pepper, mixing well.
5. Remove chicken from marinade, shaking off excess. Dredge each piece in breading mixture, coating evenly. Place in baking dish and drizzle with melted butter. Bake 45 to 50 minutes until tender and juices run clear and a meat thermometer registers 170° F.

Recipe Tips: bake on a baking rack so the bottom stays as crispy as possible