Serves: 4 ~ Prep Time: 15 minutes ~ Cook Time: 20 minutes
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 avoid-free ketchup
1 tablespoon lemon juice
2 teaspoons ground chipotle chile pepper (McCormick makes a powder) (use avoid-free only)
1/2 teaspoon salt
Batter:
1 egg, beaten
1/2 cup almond 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 spelt flour
Breading:
1 1/2 cups spelt flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
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 & set aside.
Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
While oil is heating, 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: combine all breading 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 more 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 steps 8-13 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.
Adapted from recipe at: http://www.food.com/recipe/chilis-crispy-honey-chipotle-chicken-crispers-411689
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