Categories: Chicken
Ingredients
- Chicken:
- 12 chicken tenderloins
- Some shortening or 6 cups vegetable oil, for frying
- Honey-Chipotle Sauce:
- 2/3 cup honey
- 1/4 cup water
- 1/4 cup ketchup
- 1 tbsp white vinegar
- 2 tsp chipotle chili pepper, ground or powdered
- 1/2 tsp salt
- Batter:
- 1 egg, beaten
- 1/2 cup whole milk
- 1/2 cup chicken broth
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 3/4 cup all-purpose flour
- Breading:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 3/4 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Garnish:
- French fries
- Corn on the cob
- Ranch dipping sauce
Directions
-
Mix all the chipotle sauce ingredients in a saucepan and bring to a boil over medium heat. When the sauce starts boiling, reduce it to a simmer and leave it for another 2 minutes before removing from heat.
-
eheat the oil to 350. Whisk all the batter ingredients (except the flour) together for 30 seconds. When everything is mixed, add in the flour and mix again.
-
Add all the breading ingredients to another bowl.
-
Place the batter and breading bowls beside each other to make your coating station. The oil should be hot enough now.
-
Dip the chicken into the batter, let the excess batter drip off, and then dip it in the breading to coat.
-
Place the breaded chicken on a plate and start frying, two at a time at most. Leave each chicken piece in the oil for at least 4 minutes.
-
Prepare a plate by covering it with paper towels.
-
When the chicken is done cooking, transfer it to the paper towels to let the oil drain off.
-
Let the fried chicken cool, and then transfer it to a deep bowl. Add in the sauce and toss everything together. Make sure you cover the chicken in sauce.
-
Transfer to a plate and serve with sides of French fries, corn on the cob, and ranch dipping sauce.