CHILI'S CRISPY HONEY-CHIPOTLE CHICKEN CRISPERS
Menu Description: "Tossed in our honey-chipotle sauce." After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received many requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: First using a wet batter and then tossing the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gentle tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- 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 to 350 degrees F.
- Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Continue whisking for about 30 seconds to dissolve salt. Whisk in flour.
- Make the breading by combining all ingredients in another shallow bowl or a 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 batter drip off, then toss the chicken into the dry breading. Completely coat the chicken with breading and let it sit for a bit in the breading while you batter and bread 2 or 3 more pieces. Carefully drop the breaded chicken into the hot oil and fry for 4 minutes or until golden brown. Remove chicken from the hot oil onto paper towels while you fry the remaining pieces.
- When all the chicken is done drop it into a large glass or metal bowl, pour the sauce over the top, and toss gently until all the chicken is coated with sauce.
- Serves 4 as an appetizer or 2 as an entree.
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