Description
Crispy, sweet, and spicy – these Honey Chipotle Chicken Crispers will make you forget all about takeout. Better hide some for yourself before they disappear.
Ingredients
Scale
- 2 lbs (900g) chicken tenderloins or boneless chicken breasts cut into strips
- 2 cups (240g) all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup (60ml) buttermilk
- 2 cups (180g) panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup (170g) honey
- 2–3 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from the can
- 2 tablespoons butter
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Pat chicken tenderloins dry with paper towels and season lightly with salt and pepper.
- Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
- Whisk eggs and buttermilk together in a second dish.
- Place panko breadcrumbs in a third dish.
- Dredge each piece of chicken in flour mixture, then egg mixture, then press firmly into breadcrumbs.
- Let breaded chicken rest on a wire rack for 10-15 minutes.
- Heat oil to 350°F (175°C) in a large, heavy-bottomed pot.
- Fry chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack to drain excess oil.
- Make sauce by melting butter in a small saucepan over medium heat.
- Add chopped chipotle peppers, adobo sauce, honey, lime juice, garlic powder, and salt.
- Simmer sauce for 3-5 minutes until slightly thickened, stirring frequently.
- Either toss chicken in warm sauce just before serving or serve sauce on the side for dipping.
- Garnish with chopped cilantro or green onions if desired.