Chili's Crispy Honey-chipotle Chicken Crispers Bytodd Wilbur

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 12 chicken tenderloins
• shortening (or vegetable oil, 6 cups for frying)
• 2/3 cup honey
• 1/4 cup water
• 1/4 cup ketchup
• 1 tablespoon vinegar
• 2 teaspoons ground chipotle chile pepper (mccormick makes a powder)
• 1/2 teaspoon salt
• 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
• 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

Recipe

• 1 make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.
• 2 reduce heat and simmer for 2 minutes.
• 3 remove from heat.
• 4 heat shortening or oil in fryer or dutch oven to 350 degrees f.
• 5 whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.
• 6 whisk in the flour.
• 7 make the breading by combining all ingredients in another shallow bowl or pie pan.
• 8 when you are ready to fry the chicken, dip each piece of chicken into the batter.
• 9 lift the chicken out of the batter and let some of the excess drip off.
• 10 toss the chicken into the dry breading and coat completely.
• 11 repeat with 2-3 other pieces.
• 12 carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.
• 13 remove chicken from oil and allow to drain on paper towels.
• 14 repeat steps 8-13 until all the chicken tenders have been cooked.
• 15 when all the chicken tenders are done, drop them into a large glass or metal bowl.
• 16 pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.