Tuesday, July 23, 2013

Chili's Crispy Honey-Chipotle Chicken Crispers

This is John's favorite dish at Chili's, so I gave it a try at home.  It made enough to freeze some and he ate it at work later, he said it was obviously not as good as freshly cooked, but still tasted great and kept most of it's crispiness. 
John's Rating: 9
 Recipe from: Food

12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)

Honey-Chipotle Sauce

2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper
1/2 teaspoon salt

Batter

1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3/4 cup all-purpose flour

Breading

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Directions:

 Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling. Reduce heat and simmer for 2 minutes. Remove from heat. 
Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds. Whisk in the flour.  Make the breading by combining all ingredients in another shallow bowl or pie pan.  When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off.  Toss the chicken into the dry breading and coat completely.  Repeat with 2-3 other pieces.  Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.   Remove chicken from oil and allow to drain on paper towels. Repeat until all the chicken tenders have been cooked. 
When all the chicken tenders are done, drop them into a large glass or metal bowl.  Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

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