Post by wilderness on Nov 7, 2019 10:45:00 GMT -5
Copycat Honey-Chipotle Chicken Crispers-nancycooksnj
chicken, Mexican
Prep Time : 5 mins Cook Time : 5 mins Servings : Serves: 4-6 servings Source : Galonamission.com
Ingredients
2 pounds of boneless chicken breasts pounded into ½" thickness or 2 pounds of chicken tenderloins
Breading
1 cup all-purpose flour
1 teaspoon paprika
pinch of salt and pepper
½ teaspoon garlic powder
Batter
1 large egg
Honey-Chipotle Sauce
⅔ cup honey
¼ cup water
¼ cup ketchup
2 teaspoons adobe chipotle sauce
½ teaspoon crushed red pepper
1 teaspoon cornstarch
Directions
Prepare the chicken breasts by washing and drying with a paper towel, then pounding them to ½" thickness and slicing into strips. If you are using tenderloins, just wash and pat dry with a paper towel.
In a large ziplock bag, combine the flour, paprika, salt, pepper, and garlic powder. Shake to combine.
Prepare the batter by whisking the egg and buttermilk together. Set aside.
In a large skillet, add in the oil (I used coconut oil) and heat until is bubbly.
Add a couple of chicken strips into the ziplock bag and shake. Remove the chicken strips from the breading and then dip into the egg and buttermilk mixture. Make sure all sides are covered.
Remove from the egg and buttermilk mixture and dip back into the breading mixture.
Place the chicken strips into the hot pan and fry on each side until completely done.
Repeat the process until all strips are cooked.
Place the cooked chicken strips on a plate lined with paper towels to catch the excess grease.
While you are frying the chicken strips, prepare the honey-chipotle sauce by whisking the honey, water, ketchup, adobe chipotle sauce, and crushed red peppers. Place the sauce in a small pot and cook on medium heat for 10 minutes. Add in the cornstarch to the sauce, whisk, and allow to cook for another 3-4 minutes until the sauce has thickened.
Once the sauce has thickened, place the fried chicken strips into the sauce and serve.
Notes
You can use any kind of oil you would like to fry the chicken strips, I used coconut oil.
For the breading you can use any kind of flour you would like, I used all-purpose flour.
Serve with ranch dressing to dip into.
chicken, Mexican
Prep Time : 5 mins Cook Time : 5 mins Servings : Serves: 4-6 servings Source : Galonamission.com
Ingredients
2 pounds of boneless chicken breasts pounded into ½" thickness or 2 pounds of chicken tenderloins
Breading
1 cup all-purpose flour
1 teaspoon paprika
pinch of salt and pepper
½ teaspoon garlic powder
Batter
1 large egg
½ cup buttermilk
⅔ cup honey
¼ cup water
¼ cup ketchup
2 teaspoons adobe chipotle sauce
½ teaspoon crushed red pepper
1 teaspoon cornstarch
Directions
Prepare the chicken breasts by washing and drying with a paper towel, then pounding them to ½" thickness and slicing into strips. If you are using tenderloins, just wash and pat dry with a paper towel.
In a large ziplock bag, combine the flour, paprika, salt, pepper, and garlic powder. Shake to combine.
Prepare the batter by whisking the egg and buttermilk together. Set aside.
In a large skillet, add in the oil (I used coconut oil) and heat until is bubbly.
Add a couple of chicken strips into the ziplock bag and shake. Remove the chicken strips from the breading and then dip into the egg and buttermilk mixture. Make sure all sides are covered.
Remove from the egg and buttermilk mixture and dip back into the breading mixture.
Place the chicken strips into the hot pan and fry on each side until completely done.
Repeat the process until all strips are cooked.
Place the cooked chicken strips on a plate lined with paper towels to catch the excess grease.
While you are frying the chicken strips, prepare the honey-chipotle sauce by whisking the honey, water, ketchup, adobe chipotle sauce, and crushed red peppers. Place the sauce in a small pot and cook on medium heat for 10 minutes. Add in the cornstarch to the sauce, whisk, and allow to cook for another 3-4 minutes until the sauce has thickened.
Once the sauce has thickened, place the fried chicken strips into the sauce and serve.
Notes
You can use any kind of oil you would like to fry the chicken strips, I used coconut oil.
For the breading you can use any kind of flour you would like, I used all-purpose flour.
Serve with ranch dressing to dip into.
